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straight on shot of three vegan chocolate chunk cashew butter blondies on a white marble board

Chocolate Chunk Cashew Butter Blondies (Vegan, GF)

  • Author: Allison
  • Total Time: 35 minutes
  • Yield: 12-16 blondies 1x
  • Diet: Vegan


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 (5070 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


  1. 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. 
  2. 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. 
  3. In a medium bowl, whisk or stir together the oat flour, baking powder, and salt. 
  4. Add the dry ingredients to the wet ingredients and stir to combine. 
  5. Finally, mix in the chopped dark chocolate. 
  6. 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. 
  7. Bake for 20 minutes, or until firm to the touch and golden. 
  8. 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. 
  9. Cool in the pan for 20 minutes before lifting out and transferring to a wire rack to cool fully. 
  10. If frosting, spread desired amount of chocolate sweet potato icing over top. 
  11. 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. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert

Keywords: vegan cashew butter chocolate blondies