Cashew Butter Blondies
These blondies are not a health food and they’re not pretending to be!
They’re a rich, indulgent treat that everyone seems to fall in love with at first bite. I first baked them for the cafés I supplied before lockdown, in both vegan and non-vegan versions, and they would sell out every single time.
In fact, they even went on to win a Great Taste Award — proof that their chewy, nutty, chocolate-studded charm is impossible to resist.
Now, I’m thrilled to finally be sharing the recipe with you. Whether you’re baking them for friends, family, or just yourself (no judgement here!), I hope they bring as much joy to your kitchen as they did to mine.
INGREDIENTS
1/3 cup coconut oil
¾ cup of cashew butter
2 eggs or flaxseed eggs – combine 2 tbsp flaxseed plus 6tbsp water leave for 15mins to swell
¾ cup coconut blossom syrup
2 cups ground cashews
1 tsp baking powder
1 pack of 85% cocoa chocolate, chips or chopped bars
¼ cup crystalized ginger, chopped
METHOD
Heat the oven 180c and line a 9” square baking dish with parchment paper
Cream the coconut oil and cashew butter together
Add the egg or flaxseed egg and coconut blossom syrup
Combine the ground cashews and baking powder and mix into the wet mixture
Fold in the chocolate chips and chopped ginger spread into the lined baking sheet
Bake for 25mins until golden brown
Cool completely before cutting into slices.Add the tofu mixture into the cooked mushroom mixture
When the pastry is cooked remove from the oven and pour the mushrooms into the pastry case
Decorate with the cooked mushrooms and bake for 40minutes or until golden
When ready remove from the oven and leave for 10mins before carefully removing from the flan case and serving
Enjoy with a delicious crisp green salad
Serving & Storage
These blondies are at their absolute best once completely cooled — the texture becomes wonderfully fudgy and the flavours deepen. Serve them as they are, with a cup of coffee or tea.
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. They also freeze beautifully — just wrap slices well and defrost at room temperature when you need a sweet pick-me-up.
