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Prep Time5 mins
Cook Time20 mins
Total Time50 mins


  • 16 Ounces Wild Blueberries Frozen
  • 1.5 Cups Almond Flour
  • 1/4 Cup Coconut Sugar
  • 1/4 Tablespoon Himalayan Salt
  • 2 Tablespoon Coconut Flour
  • 3/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Cashews Raw, Unsalted
  • 3 Eggs
  • 3 Tablespoons Coconut Oil Melted
  • 1/4 Cup Maple Syrup Organic
  • 1 Teaspoon Vanilla Extract


  • Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
  • In a bowl combine the almond flour, coconut sugar, coconut flour, baking soda, salt and cinnamon.
  • In another bowl, mix together the coconut oil, maple syrup, eggs and vanilla extract.
  • Slowly add and fold the wet ingredients into the dry ingredients.
  • Pour the batter into the lined baking dish and smooth with a spatula.
  • Add the bluberries on top and press down into the batter. Then add crushed cashews
  • Bake for 20 minutes or until toothpick comes out clean. Feel free to add lemon, coconut, or different nuts in the future.