Coconut Cardamom Cashew Butter Blondie Recipe – Vegan

This Coconut Cardamom Cashew Butter Blondie recipe may not be as broodingly dark as their brownie cousins but they are lusciously creamy and gloriously gooey.

I absolutely love them with a fresh cup of coffee in the morning or as an after dinner treat.

Ingredients:

• 240g Butter Beans (1 can drained)
• 150g Medjool Dates
• 100g Coconut Cardamom Cashew Butter
• 125ml Soy Milk (or milk of choice)
• 75g Buckwheat Flour
• 30g Desiccated coconut

Optional (for decoration):

• Jam of choice
• More desiccated coconut

Method:

1. Preheat oven to 180C fan, 200C no fan, or gas mark 6. 
2. Grease and line the tin with baking paper. 
3. Pitt the dates. Place them in a bowl and cover with boiling water. Leave for 10 minutes to soak.
4. Drain the butter beans and rinse well. Wrap gently in a clean tea towel and pat dry. Add to mixing bowl or food processor.
5. Add the Cashew Coconut Cardamom, desiccated coconut and soy milk to the beans.
6. Drain the dates and add them into the mixing bowl with the other ingredients.
7. Blend until velvety smooth.
8. If using a food processor transfer the mixture into a large bowl.
9. Fold in the buckwheat flour.
10. Transfer the raw Cashew Coconut Cardamom Blondie mixture into the baking tray and spread out with a spatula until evenly distributed.
11. Bake in the oven at 180 degrees for 20-25 minutes.
12. Leave to cool in the baking tray for 5 minutes before turning out onto a wire cooling rack. leave to cool on a wire rack for a further 10 minutes (if you can!).

Serving suggestions:

Generously spread your favorite jam on top and sprinkle with desiccated coconut. A dark berry jam will gloriously complement the sweet creaminess of the blondie.