All the other blondes are about to be extremely jealous. Lightly salted, extra chewy inside, extra crispy edges, and loaded – loaded, I repeat – with rich dark chocolate chunks. These blondies with dark chocolate chunks and salted cashew nuts are a game-changer! Grain and dairy free.
- 1-½ cup Natural and creamy cashew butter
- 3 tablespoons Coconut oil, melted and cooled, and more for greasing
- 2 whole Large pastured eggs, at room temperature
- 1 cup coconut sugar
- 2 teaspoons Vanilla extract
- ½ cups Coconut Flour
- ¾ teaspoons Sea salt
- ¾ teaspoons Ground cinnamon
- 6 ounces, weight Dairy-free dark chocolate, coarsely chopped, divided
- 1 teaspoon Baking soda
Preheat oven to 350ºF and lightly grease an 8×8 pan with 1-2 teaspoons coconut oil or line with parchment paper. Put aside.
Whisk cashew butter, coconut oil, eggs, coconut sugar, vanilla extract and baking soda until combined. Add the coconut flour, sea salt, cinnamon, and 3-4 ounces of chocolate chunks. Stir until well incorporated and no lumps remain. The dough should be sticky, but not wet, and malleable, but not dry.
Transfer the batter to the pan and garnish with the remaining chocolate pieces. Bake for 20-22 minutes or until edges are lightly browned and center is still soft to the touch.
Remove pan from oven and cool bars completely before slicing. It takes about an hour in total. If you used parchment paper, carefully pull the sides up and out of the pan, then cut the bars into 16 equal squares. If you greased the dish with coconut oil, carefully cut the bars into the baking dish and remove them one at a time.
Serve immediately and store leftovers in an airtight container at room temperature for 5 days or in the refrigerator for up to 2 weeks. Enjoy!