Choc Chip Cashew Butter Blondies

Choc Chip Cashew Butter Blondies


  • 1 egg or flax egg
  • 1/2 cup of cashew butter
  • 1/4 cup of natural/monk fruit sweetener – sub coconut sugar
  • 1 Tablespoon of coconut oil, melted and cooled
  • 1 Tablespoon of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 Tablespoon of coconut flour
  • 1 scoop of Beforeyouspeak Caramel Creamer – optional but makes it taste like butterscotch!
  • 1/2-1 sachet of Beforeyouspeak Performance OG
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt + extra for sprinkling
  • 1/4 cup of good quality dark chocolate, roughly chopped
  • 1 Tablespoon of cacao powder
  • 1 teaspoon of vanilla almond milk - or milk of choice


  1. Pre-heat oven to 175ºC/350ºF
  2. Line a small baking dish (or mini loaf pan) with baking/parchment paper and set aside.
  3. In a medium-size bowl, lightly whisk your egg.
  4. Add all remaining ingredients, except chocolate, cacao, almond milk and coffee and stir to combine.
  5. Fold through chocolate.
  6. Pour 3/4 of your blondie batter into your prepared baking dish and set aside.
  7. To your remaining blondie batter, add cacao, almond milk and coffee and stir to combine.
  8. Randomly place spoonfuls of your brownie batter on to your blondie mix and use a knife or toothpick to swirl through the batter.
  9. Bake for 15-20 minutes, until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
  10. Allow to cool for 5-10 minutes (if you can) – sprinkle with salt.
  11. Slice            
  12. Devour!

Makes 4 large, 6 medium or 9 bite-size blondies.

Recipe by Emma Swanston (@emsswanston)