cashew, coconut & cherry jam blondies


In my recent coconut oil cookie experiment, I inadvertently discovered the wonder of coconut oil mixed with brown sugar. I liked the pairing so much that I took my favorite blondie base and swapped the butter for coconut oil. The mixture of coconut oil, cashew butter, and light brown sugar create the softest blondie imaginable.

Cashew, Coconut & Cherry Jam Blondies | Tutti Dolci

A glossy layer of cherry jam and roasted cashew streusel top the bars, adding great textural contrast. If you’ve never baked with coconut oil, this is a great starting recipe – I may never bake blondies with butter again!

Cashew, Coconut & Cherry Jam Blondies | Tutti Dolci

Cashew, Coconut & Cherry Jam Blondies
1/2 cup coconut oil, melted
1/4 cup cashew butter, melted
1 1/4 cups light brown sugar
1 large egg plus 1 egg yolk
1 tsp vanilla extract
1 1/4 cups flour
1/8 tsp salt
6 Tbsp cherry jam

2 Tbsp light brown sugar
2 Tbsp flour
3 Tbsp roasted cashews, chopped
1 1/2 Tbsp coconut oil, melted
1 Tbsp roasted cashews, halved

Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Beat melted coconut oil, cashew butter, and brown sugar with a mixer on medium-high speed until smooth; beat in egg, egg yolk, and vanilla. Reduce speed to low and add flour and salt, beating until just combined. Scrape batter into prepared baking dish; use a piece of waxed paper coated with nonstick spray to press batter into an even layer. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use a pastry brush to brush jam over blondie batter.

For the streusel, combine brown sugar, flour, and chopped cashews in a small bowl. Add melted coconut oil and toss mixture with a fork until crumbly. Sprinkle streusel and cashew halves over jam layer, pressing cashews gently to adhere. Bake for 25 minutes, until golden and pulling away from edges of the dish. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 20 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.

Yield – 20 blondies
Calories – 190 (per blondie)
Carbs – 26

  1. Laura, you are amazing! Oh, how I adore baking with coconut oil. And, I agree…when combined with brown sugar, the taste is irresistible! I cannot wait to try this recipe with cashews in it. (I could eat them by the pound!) Next, try coconut oil in your favorite brownie recipe with dark brown sugar. Swoon of all swoons! Thanks for sharing, my friend. Pinning!

  2. You’ve inspired me to try coconut oil with brown sugar in my next blondies. It my creation turns out anything like your bars, I’ll be thrilled!

  3. Wow….Laura…these blondies are amazing. What a crazy good combo with the cashews, coconut and cherry. I’ve just now started baking with coconut oil and I love it, too! And your photos are just gorgeous!

  4. I will definitely remember about coconut oil + brown sugar. I don’t get to eat blondies as much as I want to. Need to make one myself otherwise I’ll go without blondies for a long long time… Love the use of cherry jam, a little unexpected but the sour sweetness must go well!

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