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Grain Free Chocolate Chunk Cashew Butter Blondies

Well that (^) was a mouthful. This dessert is multi-faceted in name, but straight up delicious in taste.

My view on treats like this has really evolved since my Slender Student days. I used to look for calorie hacks to make dessert something I could eat every night without going over my (sad and low) calorie “budget” for the day. Translation? Every sweet bite that passed my lips was a low-cal, chemical sh*tstorm. Blegh.

Nowadays, I focus on indulging when I want and, when I can, I prepare these indulgences from wholesome ingredients. This way, I get to enjoy real, dark chocolate and none of that freaky deaky stuff.

Full credit for this recipe goes to My New Roots. As soon as I saw the pictures and simple list of ingredients, I needed these in my kitchen stat. More specifically, I needed them in my cast iron skillet. You can put them in whatever you want. Namely, your mouth.

Scratch that. My mouth.

Before I go, I leave you with a fun fact: these freeze beautifully and I’m not saying that because I ate most of them straight from the freezer. I mean I’d never do that.

* Recipe *

Grain-Free Chocolate Chunk Cashew Butter Blondies

  • Prep time: 15 mins
  • Cook time: 20 mins
  • Total time: 35 mins
  • Serves: 12


  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup cashew butter
  • 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3.5 ounces dark chocolate (70% or higher), roughly chopped


  1. Preheat your oven to 325 degrees.
  2. Whisk together the eggs and vanilla extract. Add the cashew butter and fold until incorporated.
  3. Add the coconut sugar, sea salt, baking soda, and fold to combine.
  4. Add half of the chopped chocolate to the mix and stir in.
  5. Press the dough into your cast iron skillet, spreading it until it’s no less than 1/2″ thick. It’s ok if it doesn’t reach the edges.
  6. Sprinkle the rest of the chopped chocolate over the dough and bake for 15-20 minutes .
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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