STRAWBERRY VANILLA CASHEW BUTTER BLONDIES

1. Preheat oven to 180C (350F) and line a baking tin with baking paper (A 20cm x 20cm tin or similar!)
2. In a large mixing bowl, combine the Fix & Fogg Cashew Butter, sugar, milk and vanilla. Mix until well combined. 
3. Add the remaining ingredients and fold until just combine, try not to over mix!
4. Pour the batter into the prepared tin and spread out evenly. Dot in the strawberries pressing them down slightly.
5. Bake for 20-30 minutes or until springy to touch and a knife comes out clean.
6. To prepare the glaze, mix the Fix & Fogg Cashew Butter, maple syrup and milk together. You want it to be a nice drizzling consistency so add more milk as required.
7. Once the blondies are cooled, drizzle the glaze over top and sprinkle with toppings of choice.

Woohoo, it’s as easy as that! This will make roughly 12 blondies depending on the size of tin you use.