1. Pre heat oven to 175° Celsius (347°F) and set aside 2 x 12 hole silicone mini-cupcake mold.
  2. In a large bowl use a fork or spatula to mix peanut butter until loose and smooth.
  3. Add eggs*, maple syrup, vanilla, baking powder and sea salt and mix well to combine.
  4. Fold through cacao nibs. The mixture will be like a dough, thick and quite firm.
  5. Spoon a tablespoon of the mixture into each well of the mini-cupcake mold, dividing the batter evenly to fill all 24.
  6. Bake for 9-10 minutes, until golden on top.
  7. Let cool slightly. Transfer to a wire rack and cool completely before topping with the coconut cream!

*NOTE: for a Vegan version simply replace eggs one for one with flax eggs. Flax egg recipe + method here.


  1. Carefully open each can of coconut cream and discard the liquid (or save for smoothies in the fridge or freezer!) adding the solid cream only into a large bowl.
  2. With an electric hand mixer or whisk, beat the cream until peaks begin to form and mix thickens. About 1 minute.
  3. Add agave and vanilla bean powder and whip for a further minute until well combined and holding shape.
  4. Transfer to a piping bag or sandwich bag with the corner cut.
  5. Pipe a teaspoon of the cream on top of each mini Pic’s Blondie.
  6. Refrigerate Blondies with cream for one hour to set.

To serve, remove from the refrigerator and allow to come to room temperature for 10 minutes before serving.