1 Cup nut or seed butter, such as hulled tahini or almond butter
2 eggs
⅔ Cup coconut sugar
3 Tbsp coconut flour
2 tsp baking powder
½ Cup Solomons Gold Dark Chocolate Swirls
½ Cup shelled pistachios, chopped

Preheat the oven to 180C °C. Line a square 20x20cm dish with parchment paper.

In a large bowl, whisk the eggs, nut butter and coconut sugar together - the mixture should become very thick.

Add the coconut flour and baking powder and combine well. Mix in the swirls and chopped pistachio.

Press the mixture into the prepared dish. Bake for 30 minutes, until golden.

Let the blondie cool for at least an hour or cover and place in the fridge for easy cutting.

Cut into 9 or 12 squares and sprinkle with a pinch of salt.

Store in an airtight container or cover and place in the fridge.

Recipe by@feedinglara