This recipe for cashew butter blondies came to me as an epiphany of sorts. I love blondies and my favourite recipe in the past was curtesy of the Barefoot Contessa. Rich, buttery and completely indulgent, those blondies were fun to eat but not so great for my health goals. So with this year’s baking challenge I decided to include a lightened up blondie recipe.
I thought that cashew butter would be a great addition to blondies and I spent a lot time Googling recipes trying to figure out how to achieve my blondie dreams. I tried a few recipes that I found, and while they were good they didn’t feel like the decadent treat that I was searching for. Then I came across a recipe for grain free brownies that was simple and sounded delicious. I decided to use that recipe as a base and adapt it into the blondie recipe I had been dreaming of.
This recipe is simple but delicious. These blondies are flourless and can be refined sugar free if you omit the chocolate chips. Enjoy!
1 500g jar cashew butter
1 cup (250ml) golden maple syrup
2 organic eggs
4 Madjool dates, pitted and mashed
1 cup dark chocolate chips
Pinch of Himalayan pink salt (or sea salt)
1/2 tsp of cinnamon
1 tsp Baking soda
What to do:
Preheat oven to 320 degrees
Blend the dates and maple syrup until creamy
Mix in the cashew butter until completely integrated
Slowly stir in the eggs (one at a time)
Stir in the salt, cinnamon and baking soda
Gently fold in chocolate chips until just combined
Pour batter into a 8 X 8 pan lined with parchment paper
Bake for 45 – 50 minutes until golden brown
Let cool before cutting into squares
I hope that you have a beautiful day! XXS