Spice in the Kitchen: The Rajah's Chai Cashew Blondies

A friend of mine raved about Post Punk Kitchen's peanut butter blondie recipe. We got to talking about how you could make them grain free and how you could even substitute the peanut butter for almond butter. This got me thinking... what about cashew butter? And since cashews are widely used in Indian sweets, how about adding some chai spice to it? Yes! I created these for an Indian festival that was held yesterday in Philadelphia, but too bad the blondies decided to stay home! I realized I forgot to bring them as soon as we found a parking spot! In any case, these blondies are a perfect fall treat to accompany your afternoon cup of tea!

For the recipe, use PPK's peanut butter blondie recipe with the following substitutions:
  • Replace peanut butter with cashew butter. (I made my own using this recipe.)
  • Add 1 TB ginger powder, 1 TB cardamom powder, 2 tsp cinnamon, 1/4 tsp cloves
  • Flour (Adjust accordingly; my cashew butter was not as thick as a store bought peanut butter, so I had to add about 1/4 cup of flour. If you read Isa's directions, it states that the dough should be kneadable. If your dough seems more like a batter, add more flour.)
  • Replace the peanuts on top with chopped cashews.

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  1. You said you were talking about making them grain-free and then you mentioned adding flour to the recipe. Did you end up making them grain-free, or was that a grain flour you used? Beautiful photo by the way.

  2. Awesome idea. I love chai flavorings!

  3. @Sara--These had flour in them, but since their is only a cup of flour in the recipe, you could easily sub say 1 cup coconut flour for an Ekadasi sweet or 1 cup of gluten-free baking mix.

    @foodfeud--It was very autumnally! :)


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