Kahlua, Coconut & Cashew Blondies


Another Javabird.com recipe.


As I write this, much of the United States is enveloped in a heat wave.  Not so here in the Pacific Northwest where it’s been cool enough to bake in the mid-afternoon.  Now, this is one of those recipes that was inspired by a few ingredients I found in my kitchen.  A lot of my cooking creations take form this way—I’ll see what I’ve got to work with and then try to estimate the quantities I need for whatever comes to mind.  In this case, I happened across a bottle of Kahlua and immediately flashed on a trip to Mexico I’d taken a couple years back.  Then I ran across a stash of coconut and nuts—that’s all the inspiration I needed.


Nature’s Pantry


Here's a sample of nature's bounty.

I browned my nuts and coconut first.

I love cashews and coconut.  These are two of nature’s gifts that are great raw, but are also wonderful if lightly toasted in the oven.  Toasting is easy to do—to avoid a mess, place a piece of foil on a large cookie sheet and spread out the items.  Then brown in an oven set at 350 degrees.  This time around, I toasted them separately, but since they both browned in about 6 to 8 minutes it may be possible to combine this step.  With my kitchen now filling with heavenly scents, I was all set to mix up my blondies.



Let’s Gather The Ingredients


Olive oil works great instead of butter.

Here’s what we need for today’s recipe.

For this recipe we’ll need:

1/3 cup extra light olive oil (extra light for no “olive” taste)

2 eggs

1 tablespoon vanilla

2 tablespoons Kahlua

1/2 cup applesauce

1/2 cup brown sugar

1 cup whole wheat pastry flour

1/2 cup toasted coconut shredded

1/2 cup toasted cashews chopped

1/2 teaspoon baking soda

1/4 teaspoon sea salt




Preheat your oven to 350 degrees.


As mentioned above, you’ll want to start by toasting your coconut and cashews.  Once that’s done set them aside.


Whisk together until well-blended.

Add the wet ingredients and sugar to a large mixing bowl.

The next step is mix all the wet ingredients and sugar.  Combine the oil, eggs, Kahlua, vanilla, applesauce and brown sugar.  You should be able to whisk these by hand.  In my mind, that’s just one advantage of using oil instead of butter in a recipe like this one—it’s softer and mixes so easily.  Of course, olive oil is better for me, too.


I get my cashews at Trader Joes.

My nuts came whole and needed chopping.

If you haven’t chopped your cashews or if they didn’t come that way you can do that now.  Then add the cashews, coconut, flour, baking soda and salt to the rest.  Stir well.


I'm tempted to eat this without cooking it.

Add all the dry ingredients to the rest.

Once the mix is ready, pour it into a lightly oiled 8 x 8 inch pan.  Mine was glass.  If you only have a 9 x 9 inch pan you may need to shorten the cooking time.


Use a toothpick to test doneness.

Pour into the pan and cook about 25 minutes at 350 degrees.

Pop the pan into the oven and set the timer for 25 minutes.  Check the center of your blondies with a toothpick when the timer goes off.  When it comes out clean they’re done.  If needed, cook a few more minutes.


Taste and Texture


Mmm.  One of my new top favorites.

These came out delicious.

These came out almost cake-like in texture—nice and light.  And the coco-nutty flavor was divine.  I’m usually a chocolate brownie guy, but I’m adding these to my favorites list.





If you enjoyed this recipe you’ may want to read:
Shockingly Good Almond Butter & Date Cookies
Snickerdoodles So Good They Make Me Laugh
Hearty Twist On Chocolate Twist
Or for more recipe ideas visit our Recipe page by clicking here.


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