These vegan chocolate chunk cashew butter blondies are ridiculously rich-tasting. Nobody would ever know that they are made with a healthy combination of oat flour, cashew butter, and coconut sugar, with plenty of dark chocolate for good measure.
- 1 flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water)
- 1/2 cup cashew butter (or any nut or seed butter you like)
- 3/4 cup coconut sugar
- 2 tablespoons coconut oil, at room temperature
- 1/3 cup unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/4 cup oat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 100 grams chopped dark chocolate (50–70 percent cacao content)
Chocolate Sweet Potato Icing (Optional)
- 2 cups peeled and diced sweet potato (from 1 large)
- 1/4 cup cocoa
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, at room temperature
- 1 tablespoon nut or seed butter
- Pinch of fine sea salt
- Preheat the oven to 350 degrees Fahrenheit. Line a 8×8-inch baking dish with parchment paper, with enough overhang to easily lift the blondie out of the pan later.
- Make the flax egg by combining the flax and water in a large bowl. Whisk to combine and wait for a couple of minutes to allow it to thicken up. Next, add the cashew butter, coconut sugar, coconut oil, non-dairy milk, and vanilla. Whisk vigorously until smooth.
- In a medium bowl, whisk or stir together the oat flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Finally, mix in the chopped dark chocolate.
- Spoon the prepared dough into your pan. Wet your hands and press the dough into the corners of the pan. You want a flat, even layer.
- Bake for 20 minutes, or until firm to the touch and golden.
- Meanwhile, make the chocolate sweet potato icing (optional): Steam the sweet potato for 15-20 minutes, or until very tender. Once cool enough to handle, transfer into a food processor fitted with the ‘S’ blade. Add the cocoa, maple syrup, coconut oil, nut or seed butter, and a pinch of salt. Process until very smooth, pausing to scrape down the sides of the container as needed. Transfer into a container or jar until ready to frost the blondie.
- Cool in the pan for 20 minutes before lifting out and transferring to a wire rack to cool fully.
- If frosting, spread desired amount of chocolate sweet potato icing over top.
- Slice into 12-16 squares and enjoy. The blondies are quite soft when fresh, but firm up the longer they sit. They are also delicious slightly chilled, so I often store them in an airtight container in the refrigerator.
This recipe is inspired by the Cosmically Fudgy Brownies from The Blissful Basil Cookbook by Ashley Melillo.
- Category: Dessert
Keywords: vegan cashew butter chocolate blondies