Peanut Butter Blondies with Cacao Nibs

Peanut Butter Blondies with Cacao Nibs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Jackie Newgent, RDN, CDN .
If you love peanut butter cups, you’ll love these diabetes-friendly peanut butter blondies with cacao nibs! These cakey bars use natural sweeteners to pump up the flavor and nutrients for this dessert. The blondie bars are rich with peanut butter flavor and are great for when you are craving a sweet treat that won’t disrupt your diabetes management plan.
  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    16 Servings
  • Serving size
    1 blondies
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 blondies
  • Amount per serving Calories 150

  • Total Fat 10g
    • Saturated Fat 2.3g
    • Trans Fat 0.1g
  • Cholesterol 15mg
  • Sodium 110mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 170mg
  • Phosphorus 65mg


  • sunflower or avocado oil (divided)
    3 tablespoons + 1/2 teaspoon
  • unsalted butter (melted)
    2 tbsp
  • pitted dates (about 1 cup)
    5 oz
  • no-added-sugar apple butter (spread)
    2/3 cup
  • eggs
    1 large
  • vanilla extract
    1 1/2 tsp
  • almond extract
    1/4 tsp
  • no-added-salt, no-added-sugar peanut butter
    1/2 cup
  • sea salt
    3/4 tsp
  • whole-wheat pastry flour
    3/4 cup
  • cacao nibs (or to taste)
    2 tbsp


  1. Preheat the oven to 350 degrees F. Lightly brush the bottom and sides of an 8-inch square baking pan with 1/2 teaspoon of the oil. Line just the bottom with parchment paper. Alternatively, use a silicone baking pan.

  2. Add the remaining 3 tablespoons oil, the butter, and dates to a blender container. Cover and blend until just combined. Add the apple butter, egg, and vanilla and almond extracts and blend again until a smooth, pudding-like consistency forms, at least 1 minute on high speed.

  3. Transfer the batter to a medium mixing bowl. Add the peanut butter and salt and stir until combined. Add the flour and stir until combined. Add the cacao nibs and stir until evenly combined.

  4. Evenly spread the batter in the prepared pan. Bake until springy to the touch, about 25 minutes.

  5. Allow to cool in the pan on a rack. When cool, cut into 16 squares and serve. Or store in the refrigerator for up to 1 week or the freezer for up to 2 months.