Chai Sweet Potato Blondies

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The intense flavor of warming chai spices lends to a delicious grain-free, dairy-free alternative. These nutritious snacks are satiating and provide optimal macros, vitamins, and minerals you feel good about consuming. I’ve created one blondie plain and another version for those who enjoy the spice of ginger enough to take this treat to the next level. Crystalized ginger is pureed with pumpkin seeds for that extra kick for those chasing the chai experience.

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Makes 12 blondies

8 ounces of silken tofu
5 Medjool dates
3 cups mashed white sweet potato
¼ cup sunflower butter or other nut butter
1 tablespoon vanilla
¼ cup + 1 tablespoon coconut flour
3 tablespoons chai spice, divided
2 teaspoons baking powder
½ teaspoon salt or sub 1 teaspoon lime juice
½ cup plant-based milk, divided* (just in case – see note below)

Crystalized Ginger topping (optional):
3 pieces of crystalized ginger
3 tablespoons of toasted pumpkin seeds

Preheat oven to 350 degrees F.

Line an 8 x 8 baking dish with parchment paper.

In a small blender cup, add silken tofu and dates. Puree to a creamy consistency. Set aside.

In a large bowl, add mashed potatoes. Add the tofu puree, and nut butter, nut butter, vanilla, flour, 2 tablespoons of chai spice, baking powder and salt. Mix well until well combined resulting in a thick batter. *If the batter is too thick and not spreadable, add ¼ cup at a time of milk. You want a thick batter that is spreadable.

Transfer batter evenly into your lined baking dish.
Sprinkle with remaining chai spice (if adding the optional crystalized ginger topping, sprinkle that evenly on top of the batter). Press down lightly.

Bake for 40-45 minutes till golden brown. Remove and allow to cool for 15 minutes before slicing. Store leftovers in the fridge. I think they are best when consumed cold.