I am in love with any and all nuts. And, you know, there is a reason “they” say, “You are what you eat!”

We all know that to be true.
In any case, other than being a fruity nut, with a side of cheese, there was a point in my life during which I truly believe I consumed my body weight in nut butter on a daily basis. And, one of my very favorites…the creamiest nut butter of the bunch, has always been cashew butter. Now, don’t get me wrong, I’ll never turn down a spoonful (or two, or three) of raw almond butter or coconut butter, but today I’ll love on the smooth, sweet creaminess of cashews.

And, I’ll mix them into a creamy batter filled with aromatic cardamom and pistachios to bake the best blondie you’ve ever had!

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Cashew Butter Cardamom Pistachio Blondies

8 Tbs. butter, melted
1 cup Artisana raw cashew butter
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tsp. vanilla extract
1 cup all purpose flour
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
1 cup pistachios, shelled and chopped

Preheat oven to 350 degrees.

Mix together the warm melted butter with the cashew butter, sugars, eggs, and vanilla. Whisk until creamy. Sprinkle in the dry ingredients (except for the nuts) and stir until well combined. Fold in the pistachios.

Transfer to a parchment lined square baking dish (the batter is thick and gooey). Bake for about 35-40 minutes, until a toothpick inserted comes out clean.

Sprinkle with additional pistachios, if desired.

Allow to cool before slicing and serving…they are ooey-gooey and so delightful!