Ingredients

• 2 Tablespoons of Almond Butter
• 2 Tablespoons of coconut oil
• 2 teaspoons of vanilla extract
• 1 Tablespoon of Beforeyouspeak Cinnamon Spice Coffee
• 1/3 cup of almond flour
• 1 Tablespoon of coconut flour
• 1 pinch of salt
• 1 Tablespoon of almond milk (or milk of choice)

For the Dark Chocolate Espresso Frosting

• 1/2 cup coconut cream
• 1/2 cup dark chocolate
• 1 teaspoon of vanilla extract
• 1/2-1 sachet of Beforeyouspeak Unsweetened Coffee – depending on how strong you like it
• 1 pinch of salt

Method

1. Line a mini cupcake tray with paper cases and set aside.
2. Place all blondie ingredients into a bowl and stir to combine. 
3. Press approx 1 heaped Tablespoon of blondie mix into each cupcake case, use a spoon (or your fingers) to firmly press it down so it's nice and flat. Set aside. 

For the Ganache

1. Melt chocolate by your preferred method – you can do it on the stove, double broiler style but a microwave will work just fine too.
2. Add coffee, vanilla, salt and stir to combine.
3. Add the coconut cream to your coffee-infused chocolate and stir until well combined. 
4. Spread your blondie bites with frosting and sprinkle with sea salt if desired.
5. Enjoy

Makes 16 Pieces

Recipe by Emma Swanston (@emsswanston)