Cashew Butter Blondies

I’ve been delaying this recipe because I kept telling myself I should wait until I feel awake and focused enough to write something interesting alongside it, but having realised that that’s unlikely to be any time soon I thought I may as well just let you have it as it is. Much as I’d love to give you a more inspiring blog post, I can hardly focus on the words on the screen at the moment and any lingering articulacy and energy within me is being sapped by my dissertation. I’ve never had a pet leech, but I imagine this is what it feels like. Although leeches only want blood, and I have plenty of that. So maybe a leech would be preferable. Anyway, I’ll let the blondies do the talking. They really are very tasty.

Makes 12


  • 225g coconut sugar
  • 30g coconut oil, melted
  • 2 tsps vanilla extract
  • 150ml unsweetened almond milk
  • 225g cashew butter
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • pinch of salt
  • 150g buckwheat flour
  • 75g ground almonds
  • 150g chocolate, roughly chopped – I used white chocolate, as that’s how I like my blondies, but any chocolate is fine (be sure to use a dairy-free variety if you want these to be vegan)


  1. Preheat the oven to 180 degrees C (160 fan). Line a 9inch square tin with greaseproof paper.
  2. Stir together the melted coconut oil, cashew butter, vanilla extract and almond milk, until all combined. If the coconut oil starts to solidify on contact with cold almond milk, just microwave it for ten seconds or so.
  3. Add the coconut sugar, bicarbonate of soda, baking powder, flour, salt and ground almonds, and stir until everything is evenly incorporated. Lastly, stir in the chopped chocolate.
  4. Bake for 30-40 minutes — you may want to cover it with foil halfway through. The top should be crisp and golden and the insides cooked but still a little gooey.
  5. Once the tin is cool enough, put it in the fridge for an hour or so, so that the blondies are firm enough to cut into. Slice into 12 squares.

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