I’ve had this container in my fridge for a month (a month!) and just opened it yesterday.
It’s tasty, don’t get me wrong, but…I’m just not a sweet-dip type of person (which is another reason why I’ve yet to go through my jar of cookie butter.) I tried it with banana chips – meh. Then switched to pretzels – wasted calories. Until I finally decided to use it all up with a recipe.
The other thing is – it’s Africa hot in Illinois, and the oven is not our friend. This meant a no bake recipe would have to be utilized.
I debated back and forth whether these should include chocolate or not. However, in the end blondies won out because white chocolate blondie sounded better than white chocolate brownie. Am I right or am I right?
Two Bite White Chocolate Blondies (no bake)
1/2 c. coconut flour
1/4 c. almond flour
1/2 tsp. sea salt
1 8-oz container of white chocolate cream cheese (can use regular, but increase the amount of sweetener)
1/4 c. sugar Or 3 packets stevia (add more if using regular cream cheese, to taste)
1 tsp. vanilla extract
1/4 C. white chocolate chips
Combine the dry ingredients. Add the rest, and form into little 2 inch bites. Refrigerate for about a half hour to let them firm up.
The result? Chewy, sweet, poppable blondie bites.
Oh! And very important, make sure you eat in two bites. Since they’re two-bite blondies and all.
Blondies or brownies? Usually I’m a brownie girl through and through!