Megan Sheley Wellness

In a large bowl, mix together your softened vegan butter and sugars until creamy, about 2-3 minutes (use a hand or stand mixer). Add in coconut + cashew milk and vanilla and mix again. Add in flour, cornstarch, baking powder, salt, and cinnamon and mix once more until fully combined.

Make the filling by combining cashew butter, maple syrup, cinnamon, vanilla, and a pinch of salt to a bowl and whisking. To an 8x8 inch pan lined with parchment paper, press down the blondie dough. Spoon the cashew butter mixture on top and with a knife, mix it in and swirl throughout. The dough will be a little thick, so this may feel tough, but just mix it in.

Preheat oven to 350°F. Bake for 35 minutes. While the blondies are in the oven, make the icing by melting coconut butter on low heat with maple syrup and vanilla. Once melted, add in dairy free milk and whisk together until it's formed an icing consistency. Remove from heat and pour into a bowl and set aside.

Remove blondies from oven and sprinkle with cinnamon sugar (if using). Let blondies cool for at least 1 hour. Remove from pan and cut into squares. Drizzle with your icing and enjoy!