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.
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!
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
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.
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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
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.
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!
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!
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Raspberry Chocolate Chip Cashew Butter Skillet Blondie
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
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
- 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
- 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!
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
Darlene says
This is the best dessert ever!