Preheat oven to 350F. Spray an 8x8inch baking dish with cooking spray and line with parchment paper.

In a large mixing bowl, stir together the cashew butter, egg, coconut sugar, vanilla, salt, and baking soda until combined. Gently fold in mango and coconut, if using.

Use a rubber spatula to pour batter into lined baking dish.

Bake for about 19-20 minutes, until blondies are golden brown. Cool pan on a cooling rack for 15 minutes before carefully removing blondies from pan to cool completely.

Notes

To Make Oat Flour: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.

To Store: Store blondies on the countertop in an air-tight container for up to two days. Store any additional leftovers in fridge for up to a week.

To Freeze: Place blondies spaced apart on a lined baking sheet. Once solid, place the frozen blondies in a freezer baggie. They will stay fresh for up to four months.