Peachy Palate's Cashew Butter Blondies

Cashew Nut Butter Blondies, laced with coconut chunks and toasted golden cashews! Gooey centres, chewy edges with a little crunch for good measure!

Cashew Blondies Meridian





  • 1 cup (250g) smooth cashew butter
  • 2 large organic eggs
  • 1/4 tsp baking soda
  • 3/4 cup (120g) Medjool dates
  • 2 tsp vanilla extract or seeds from one fresh vanilla pod
  • 1/2 cup (60g) raw cashew + 1/2 tbsp coconut oil or clarified butter
  • Pinch of Himalayan Rock Salt

Coconut Chips

  • 1/4 cup (60g) coconut butter
  • 1 tbsp coconut oil




  1. Preheat oven to 180C (350F).
  2. Place raw cashew on a baking tray drizzled with melted coconut oil or clarified butter.Roast in the preheated oven for 10 - 15 minutes, until golden. Allow to cool for 10 minute before roughly chopping.
  3. Melt coconut butter and coconut oil together (whisk in honey/maple syrup if sweetening) pour in a 1lb loaf tin lined with baking paper and place in the freezer for 15 minutes to set.
  4. Blend dates to a smooth paste with 3 tbsp water as needed in a mini chopper or small food processor.
  5. Whisk together eggs, baking soda, vanilla extract and cashew butter.
  6. Add blended dates to the cashew butter mix.
  7. Remove coconut block from the freezer and coarsely chop. Fold coconut chips and toasted cashews in the to cashew butter mix, reserved 1 heaped tablespoon of the cashews for sprinkling over the top.
  8. Place mix into a lined 6 inch baking tray lined with baking paper and lightly greased with coconut oil (you can bake the mix in an 8 inch tray but reduce baking time to 15 minutes, they will also be much thinner).
  9. Sprinkle reserved cashews over the top and bake in the preheated oven for 22 minutes for gooey blondies! Ideally leave to cool and refrigerate overnight before slicing. Store in a seal tight container in the fridge for up to one week or freezer for up to one month.
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Peachy Palate is a healthy food & nutrition facts lover, an avid food and healthy living blog reader.