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Chestnut and Apple Blondies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 330 g Pumpkin Puree*
  • 30 g Almond Butter
  • 60 g Chestnut Puree
  • 100 g Yogurt (I use dairy-free)
  • 100 ml Almond Milk (or coconut milk/soya milk/ dairy milk)
  • 80 g Coconut Flour
  • 100 g Chopped Apple
  • 65 g Rolled Oats
  • 2 Eggs (beaten)
  • 1/4 tsp Baking Powder**
  • 80 g Truvia
  • 1/2 tsp Cinnamon (optional)


  1. Pre heat the oven to 195C. 

  2. Mix together the wet ingredients (except the almond milk): egg, apple puree, pumpkin purée, yogurt, chestnut puree and almond butter. 

  3. Once completely combined add the remaining ingredients but save 1/3 apple for the topping. Mix together and add the almond milk. Add a splash more if it’s too thick. 

  4. Then pour into a lined baking tray and top evenly with sliced apple, disperse fairly evenly across the top so you are likely to get at least one piece per blondie. 

  5. Bake in the oven for 20 minutes until a skewer comes out clean. 

Recipe Notes

If you can't get your hands on chesnut puree, or it is not for you, then try my other blondie recipes!

*You can sub pumpkin puree for steamed sweet potato or blended cooked beetroot.

**Use more baking powder for cakier brownies, I this small amount because I like them gooey.