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    Home » Recipes » Dessert Recipes

    Raspberry Chocolate Chip Cashew Butter Skillet Blondie

    Published: Sep 3, 2022 Last Modified: Sep 3, 2022 by Allison

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    This raspberry chocolate chip cashew butter skillet blondie is divine! Tart, juicy raspberries combine with chocolate chips and rich cashew butter in this incredible dessert. It is naturally gluten-free and made with less refined sweeteners: coconut sugar and maple syrup.

    centered overhead shot of the skillet blondie on a light pink backdrop

    We have a new favourite dessert in our house, and you’re looking at it! This skillet blondie is out of this world. It’s rich, gooey, and decadent-tasting, while being chock-full of good-for-you ingredients like oat flour, cashew butter, raspberries, and chocolate. Plus, it’s sweetened with coconut sugar and maple syrup, which are less refined than white sugar and lower on the glycemic index, too. And this dessert is whipped up in one bowl! All in all, this is a dessert that will make you feel as good as it tastes. Here are all of the details!

    overhead shot of a slice of the blondie before it's topped with ice cream
    straight on angled shot of a slice of blondie on a white plate with some raspberries around it and the skillet in the background

    ingredients in this raspberry chocolate chip cashew butter skillet blondie

    • Eggs
    • Cashew butter
    • Coconut oil
    • Coconut sugar
    • Maple syrup
    • Vanilla extract
    • Baking soda
    • Sea salt
    • Oat flour
    • Chocolate chips
    • Raspberries
    an overhead shot of two slices of the blondie on a light pink backdrop with glasses of almond milk around it as well as raspberries and chocolate chips scattered about

    how to make this delicious and wholesome dessert

    Preheat the oven to 350 F and lightly grease a 10-12-inch cast iron skillet with coconut oil.

    In a large bowl, lightly beat the eggs. Whisk in the cashew butter, coconut oil, coconut sugar, maple syrup, and vanilla.

    Whisk in the baking soda and salt, followed by the oat flour. Stir in 1 cup of the chocolate chips, reserving ¼ cup for sprinkling over top before baking. Gently fold in ½ cup of raspberries, reserving ¼ cup for sprinkling over top before baking. Be gentle while mixing so as to avoid breaking the raspberries apart. The dough will be quite moist and sticky.

    Spoon the dough into the prepared skillet. Lightly wet your fingers and press the dough into an even layer. Evenly distribute the remaining raspberries over top, gently pressing them down into the dough. Do the same thing with the remaining chocolate chips.

    Transfer the skillet into the oven and bake for 20 minutes. Remove from the oven and let it cool for at least 30 minutes before digging in… if you can!

    This blondie is quite gooey when fresh, but it firms up beautifully the next day. I like to eat it semi-warm on the first day with a scoop of vanilla ice cream, and then I refrigerate leftovers and enjoy them chilled with a glass of milk. Either way is delicious.

    process shot showing the batter topped with raspberries in a bowl
    process shot showing what the blondie will look like right before it goes into the oven
    overhead shot of the blondie in a cast iron skillet with raspberries and chocolate chips and almond milk in glasses arranged around it

    How to store this skillet blondie

    Once completely cool, you can slice it and store it in an airtight container in the refrigerator. I do not recommend storing this blondie at room temperature for longer than 24 hours. The fresh raspberries are very juicy and don’t hold up super well at room temperature after that. If you prefer to enjoy yours warm, you can warm up individual slices as needed.

    raspberry chocolate chip cashew butter skillet blondie: frequently asked questions

    Can I make this with any other nut or seed butters?

    Almond butter and hazelnut butter would work beautifully in place of cashew butter. Tahini would also likely work. I would not recommend using sunflower seed butter, as sunflower seed butter tends to turn green when baked.

    Can I substitute a different berry?

    Yes! I have also made this with blueberries. Blackberries and strawberries would probably be delicious, too.

    If you have any other questions, feel free to ask them in the comments section below the post! I’d be happy to answer them!

    straight on shot of a slice of the skillet blondie topped with a scoop of vanilla ice cream on a white plate

    more oat flour desserts

    • Healthy S’mores Skillet Cookie
    • Sweet Potato Skillet Blondie With Oat Flour
    • Vegan Sweet Potato Brownies (Gluten-Free)

    Finally, I hope that you love this raspberry chocolate chip cashew butter skillet blondie! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. I love hearing from you!

    If you enjoy this recipe and would like to see more of my recipes, please subscribe to my email list. You’ll get a free e-book and new recipes delivered directly to your inbox. You can also connect with me on social media: Instagram, Facebook, and Pinterest.

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    featured image for the post, an overhead photo of the skillet blondie on a light pink backdrop

    Raspberry Chocolate Chip Cashew Butter Skillet Blondie


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 30 minutes
    • Yield: 12 servings 1x
    • Diet: Vegetarian
    Print Recipe
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    Description

    This raspberry chocolate chip cashew skillet blondie is divine! Tart, juicy raspberries combine with chocolate chips and rich cashew butter in this incredible dessert. It is naturally gluten-free and made with less refined sweeteners: coconut sugar and maple syrup.


    Ingredients

    Scale
    • 2 large eggs, at room temperature 
    • ¾ cup smooth cashew butter
    • ¼ cup coconut oil, at room temperature
    • ¾ cup coconut sugar
    • 2 tablespoons maple syrup
    • 2 teaspoons vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 2 cups oat flour
    • 1 ¼ cups semisweet chocolate chips, divided
    • ¾ cup raspberries, divided

    Instructions

    1. Preheat the oven to 350 F and lightly grease a 10-12-inch cast iron skillet with coconut oil.
    2. In a large bowl, lightly beat the eggs. Whisk in the cashew butter, coconut oil, coconut sugar, maple syrup, and vanilla.
    3. Whisk in the baking soda and salt, followed by the oat flour. Stir in 1 cup of the chocolate chips, reserving ¼ cup for sprinkling over top before baking. Gently fold in ½ cup of raspberries, reserving ¼ cup for sprinkling over top before baking. Be gentle while mixing so as to avoid breaking the raspberries apart. The dough will be quite moist and sticky.
    4. Spoon the dough into the prepared skillet. Lightly wet your fingers and press the dough into an even layer. Evenly distribute the remaining raspberries over top, gently pressing them down into the dough. Do the same thing with the remaining chocolate chips.
    5. Transfer the skillet into the oven and bake for 20 minutes. Remove from the oven and let it cool for at least 30 minutes before digging in… if you can!

    Notes

    This blondie is quite gooey when fresh, but it firms up beautifully the next day. I like to eat it semi-warm on the first day with a scoop of vanilla ice cream, and then I refrigerate leftovers and enjoy them chilled with a glass of milk. Either way is delicious.

    You must use an oven-safe skillet for this recipe, such as cast iron. I have a Lodge cast iron skillet that works perfectly for this recipe. Staub skillets are also great.

    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Cuisine: North American

    Keywords: raspberry chocolate chip skillet cookie recipe

    Did you make this recipe?

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Darlene

      September 04, 2022 at 12:39 pm

      This is the best dessert ever!

      ★★★★★

      Reply

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