Cashew Peanut Butter Confetti Blondies

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Dairy, gluten, grain, and refined sugar free!

...besides the rainbow sprinkles, unless you go natural.



Have I mentioned that I love rainbow sprinkles? I order them in bulk from Food Service Direct to eliminate the individual plastic containers. They still come in a large plastic bag, but I think it's better than a bunch of tiny plastic containers. I used homemade crunchy peanut butter - blend nuts in a food processor with a pinch of sea salt until creamy, then add some more peanuts and pulse a little. The cashew butter keeps it creamy - I recommend Artisana Organics because they ship without plastic and their jars don't have the plastic cuff around the lid! Plus they're super tasty. You could use regular sugar (in a paper bag!), coconut sugar (from bulk bins or ordered in bulk!) or monk fruit (sadly in plastic packaging). I'm sure honey would work in place of maple syrup.

    

Ingredients: 
  • 1/2 cup cashew butter
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup 
  • 1/2 cup sugar (regular, coconut, monk fruit, etc)
  • 2 eggs
  • 1 tbsp coconut oil 
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 - 1/2 cup rainbow sprinkles 
Method: 
  1. Preheat oven to 350F and prepare an 8x8 baking tray with parchment paper. 
  2. Mix nut butters, maple syrup, sugar, coconut oil, eggs, and extracts. 
  3. Add coconut flour, baking soda, and salt. 
  4. Fold in the rainbow sprinkles.
  5. Spread thick batter into baking tray and bake for 20-25 minutes until slightly golden.

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