If indulgence is your thing, then by thunder are Norty puds the puds for you, friends. Recently the folks at Norty got in touch and asked if I’d like to try out their raw vegan luxury nut butters. Being a die-hard non-luxury nut butter fan of course I said YAS PLEASE and soon a delightful selection of nut butters was on its way to me.
Norty puds and nut butters were Kickstarted in late 2018 by Elspeth Humm, who wanted to develop a gluten-free, soya-free, refined sugar-free, and vegan pud option. Although Norty market the puds as a ‘guilt-free’ option, you know me folks I’m not of the view that any food is guilty so whether you want to spread these on your ryvita or all over the inside of your mouth it’s all a-ok by me.
We tried the chocolate orange, chocolate hazelnut, and salted caramel cashew butter. We dolloped the chocolate hazelnut on some Sunday pancakes and you can bet that was as delicious as it sounds. But I wanted to do something special with the salted caramel cashew butter and in the end I used it in this super tasty blondie recipe.
I received these products in exchange for writing a review on the blog, however, all the thoughts and opinions expressed in this blog post are 100% mine!
These brownies are melt-in-the-mouth good, with a super salty crunch up top. The recipe requires exactly one jar of Norty’s cashew butter (90g), but you can use two and double the recipe for at least 5-8 minutes extra baking time.
Salted Caramel Cashew Butter Pretzel Blondies
- 1 jar Norty salted caramel cashew butter (90g)
- 2/3 cup caster or soft brown sugar
- 2 tbsp vegetable oil (sunflower or rapeseed)
- 3 tbsp soya milk (or almond milk)
- 1 tsp vanilla extract
- 2/3 cup plain flour
- 1/4 tsp baking powder
- 1 pinch salt
- 1 handful salted pretzels
- Begin by pre-heating the oven to 180°C and greasing a small square or rectangular tin (no bigger than 8x8 or the blondies will be too thin).
- Combine the cashew butter, sugar, oil, vanilla, and soya milk in a bowl. Mix together until very well combined.
- In a separate bowl, combine the flour, baking powder, and salt. Whisk the dry ingredients to mix them well.
- Add the dry ingredients to the wet and mix very well.
- Spread the dough into the base of the tin evenly, and then sprinkle the pretzels on top, pressing them down well.
- Bake for 15 minutes at 180°C, or until golden brown at the edges. Allow to cool fully before slicing.
I was assured by the lovely folks at Norty that one can, if one desires, spoon their nut butters into one’s gob straight from the jar. This I do not doubt, but I can confirm they are as lovely smothered on toast or pancakes, with a little sliced banana on top.
Norty’s also have a range of gluten-free raw cheesecakes in three flavours (banoffee, choc orange, and salted choc) as well as two drink blends (hot chocolate and turmeric latte). Thanks Norty’s your nut butters are top notch tasty!
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