Cherries & chocolate blondies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 9 squares
  • ½ cup coconut oil, melted
  • ¾ cup coconut sugar (or light brown)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ cup spelt flour
  • pinch of salt
  • 1 - 1.5 cup cherries, remove the pits
  • 1 cup (200 g) dark chocolate, chopped
  • Note: 1 cup = 250 ml
  • For a sweeter desert, use milk chocolate instead of dark.
  1. Preheat oven to 180 C / 350 F. Line a 20 x 20 cm / 8 x 8 inch square baking pan with a baking paper, you can skip this step if using a silicone one like the one I used.
  2. Melt the coconut oil over low heat and pour it into a large mixing bowl.
  3. Add coconut sugar, eggs and vanilla and whisk until it's all well combined.
  4. Add flour and salt and whisk until just combined, don't over mix it.
  5. Stir in cherries and chopped chocolate.
  6. The batter will be quite thick and that's how it should be so just use a spoon to mix it gently.
  7. Using a spoon transfer the batter into prepared baking pan and smooth the surface.
  8. Bake it for about 30 minutes or until tester comes out mostly clean (never mind the melted chocolate that will mark the tester).
  9. Leave to cool completely before cutting into squares.
  10. Keep in an airtight container at room temperature. You can store them in the fridge too but because of the coconut oil, they will harden when in the fridge.
Recipe by Travelling oven at