Introducing a delicious and healthy treat, Cashew Butter Blondies!
Category
Cookies
Servings
9
Prep Time
5 minutes
Cook Time
22 minutes
This whole food plant-based recipe is made with cashew butter, date paste, blackstrap molasses, cashew milk, vanilla extract, oat flour, baking powder and salt. To top it off, these blondies are finished with stevia sweetened chocolate chips for an extra special touch. These blondies taste amazing and are easy to make and can be stored in an airtight container in the freezer for up to 3 months. So why not give this recipe a try today and enjoy the deliciousness of Cashew Butter Blondies!
Janani Eswar
Ingredients
Cashew butter ⅔ cup
Date paste ½ cup
Blackstrap Molasses 1 tbsp
Cashew milk ⅓ cup
Vanilla extract 2 tsp
Fine oat flour ¾ cup
Aluminum-free baking powder ½ tsp
Salt ¼ tsp
Stevia Sweetened Chocolate Chips ¼ cup
Directions
Preheat oven to 350 °F
Add in the cashew butter, date paste, molasses, cashew milk, and vanilla extract in a large bowl and combine well until smooth.
Add the oat flour, baking powder, and salt, and mix until a batter forms.
Pour into a lined parchment 7-inch baking pan.
Top with the chocolate chips and bake for 22 min.
Let it cool in the pan for 10 min, after it is cooled remove the cake and put it on the wire rack for an additional 10 min before slicing and serving.
Recipe Note
Storage information:
Can be stored in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days, or in the freezer for up to 3 months, you can store it as per the requirement.