Vegan Almond Coconut Blondies
These vegan blondies are a delightful fusion of toasted coconut and almond flavors, offering a chewy, nutty, and subtly sweet treat. Perfect for those seeking a plant-based dessert that's both satisfying and delicious.
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar for glaze
- ½ teaspoon milk for glaze
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the filling: In a medium bowl, beat together softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Unroll the dough: Separate the crescent roll dough into individual triangles.
- Fill the dough: Spoon a generous amount of the cream cheese mixture onto the wider end of each triangle.
- Roll up the dough: Starting from the wide end, roll up each triangle to form a crescent shape.
- Bake: Place the rolls on a baking sheet and bake for 10–12 minutes, or until golden brown.
- Prepare the glaze: In a small bowl, mix powdered sugar with enough milk to achieve a drizzling consistency.
- Glaze the rolls: Once the rolls are slightly cooled, drizzle the glaze over them.
- Serve: Enjoy warm for the best flavor experience.
Notes
- For a more intense lemon flavor, add a bit more lemon zest to the cream cheese mixture.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat before serving for optimal taste.