, Mesquite Cashew Caramel Blondies

Mesquite Cashew Caramel Blondies Recipe

This one decadent dessert created by the talented Mariza of @lifeinthesouthco. Please remember that we always recommend buying organic and GMO-free ingredients wherever possible.

6 - 8 servings


60 mins cook time



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200g white cashew chocolate - method given below
100g homemade vegan butter: half melted coconut oil & half olive oil blended together
50ml water
5g corn starch or tapioca starch
⅛ tsp xantham gum or guar gum
¼ tsp salt
200g coconut sugar
115g flour of choice
1 Tbsp tapioca starch
½ tsp baking powder (aluminium-free)
½ tsp baking soda a.k.a bicarbonate of soda
1 ½ tsp Mesquite Powder
20g non-dairy creamer (almond milk powder)
100g coconut cream from (try Good Life Organic)
½ tsp apple cider vinegar
55g unsalted cashews

For the Vegan Salted Caramel:

400ml canned coconut cream (try Good Life Organic)
½ C coconut sugar
½ C maple syrup or Coconut Blossom Nectar
½ tsp salt
½ tsp vanilla powder

For the White Cashew Chocolate:

½ C Cacao Butter
¼C Coconut Blossom Nectar
2 heaped Tbsp cashew butter
1 tbsp peanut butter
½ tsp cinnamon
¼ tsp salt


Step 1:

Make the Vegan Salted Caramel and White Cashew Chocolate first - methods given below

Step 2:

Preheat oven to 160⁰C and then line the brownie pan with parchment paper or grease with coconut oil.

Step 3:

Meanwhile, place the pre-made White Cashew Chocolate Blocks in a mixing bowl over hot water to melt (or, if you haven’t put them in the fridge to harden, you can just use the melted mixture from the beginning.)

Step 4:

Mix together the tapioca/corn starch the water, xantham gum and salt. Add the sugar and whisk in the melted chocolate mixture.

Step 5:

Sift all the dry ingredients together and then fold in the wet ingredients gradually with a spatula.

Step 6:

Mix together the coconut cream and vinegar, and fold this into the blondie mixture. Add in the chopped cashews and cacao paste at the end.

Step 7:

Pour into the brownie pan and place in the oven to bake for 30-45 minutes.

Step 8:

Once brown and baked through, let it cool before drizzling with vegan caramel & a dollop of ice cream

Vegan Salted Caramel Method:

1. Place all the ingredients except the salt and vanilla powder, in iron pot on medium heat and bring to a boil for about 30-45 minutes, until it becomes gooey caramel.
2. Whisk in the salt and vanilla powder and store in a glass container.

White Cashew Chocolate:

1. Mix together the nut butter, melted cacao butter, coconut blossom nectar, cinnamon and salt together.
2. Pour into mould of preference (an ice cube tray works well.)
3. Place in the fridge until set.

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