It’s okay to splurge… but I like to splurge in a way that doesn’t ruin all of my other healthful efforts, which is why I use the hashtag #SmartSplurge for my dessert recipes! And there are tons of smart and wholesome options out there these days. Cashew Butter Blondies are a delicious, sweet treat and free of gluten, dairy, and refined sugar. They are so good you might eat more than you expected, so consider eating just one serving and freezing the rest for later!

With simple ingredients you likely have on hand already, this recipe is is also quite convenient. If you try this recipe, leave me a note here and let me know how you like them or if you tweak the recipe to make it your own.


  • 2 cups unsalted cashews
  • 2 teaspoons coconut oil
  • 1/3 cup honey
  • 1 large egg
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ cups pecans, chopped
  • Sea salt


Preheat oven to 325F. Line a small baking dish (8X8) with parchment paper. Add cashews to a baking sheet and roast for 10 minutes. Remove from heat and allow to cool another 10 minutes. Add cashews to your food processor and pulse until coarse. Continue to pulse until cashews get creamy (could take a few minutes), wiping down the sides as you go. Add coconut oil and pulse again. Increase oven temperature to 350F. Measure out 1 cup of cashew butter and add to a large bowl. Next add honey, egg, cinnamon and baking soda. With a hand mixer, blend all ingredients together. Stir in pecans with a large spoon. Add batter to your baking dish and flatten to make an even layer. Sprinkle with sea salt. Bake for 15-18 minutes or until sides begin to brown. Remove from oven and let cool. Cut into squares and serve with ice cold almond or coconut milk!