Cinnamon Spice Paleo Blondies with Whipped Cream Frosting {Gluten-Free, Clean Eating, Dairy-Free}

Paleo Blondies

5 from 2 reviews

These cinnamon spice Paleo blondies have a deep, rich flavor with a light and fluffy frosting and hit the spot as a Paleo fall dessert.


For the Blondies

  • 1 cup raw cashews, soaked in warm water for 1 hour
  • 3 Tbsp Blackstrap Molasses
  • 1/3 cup pure maple syrup
  • 1 egg
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla

For the Whipped Coconut Cream

  • 1/3 cup coconut cream (coconut cream is the cream at the top of full-fat canned coconut milk – refrigerate the can overnight, do not shake, open and scoop the cream out of the can)
  • 1 Tbsp pure maple syrup


For the Blondies

  1. Preheat oven to 350 F degrees
  2. Blend together cashews (drain water from cashews before blending), molasses, maple syrup, and egg until smooth
  3. Pour into a large mixing bowl and add remaining ingredients and mix well
  4. Pour into a greased 8×8 baking dish (I like to use cold coconut oil)
  5. Bake for 20-25 minutes or until toothpick comes out clean

For the Whipped Coconut Cream

  1. Mix all ingredients together on high speed until they get stiff
  2. Frost bars once they have cooled


Blackstrap molasses is highly recommended due to superior nutrient content

Keywords: Blondies, Paleo dessert, Paleo blondies

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