Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

2. To make the cashew butter, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cashews on the baking sheet in a single layer and roast for 10-15 minutes until golden and fragrant, tossing frequently to prevent burning. Let the roasted cashews cool completely. Once cooled, transfer the cashews to a food processor and process on high speed until they break down into a creamy butter, scraping down the sides of the bowl as needed. This can take 5-10 minutes. Add a pinch of sea salt if desired, and process for a few more seconds to combine. Store the cashew butter in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month.

3. In a large bowl, combine the almond flour, Zen Basil Seeds, baking powder, baking soda, and sea salt. Mix well.

4. In a separate bowl, whisk together the maple syrup, homemade cashew butter, vanilla extract, melted coconut oil, egg, and egg yolk until smooth and well combined.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

6. Pour the batter into the prepared baking pan and spread it evenly.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Let the blondies cool completely in the pan before cutting into squares.

Enjoy your cashew butter blondies!