Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Cashew Nut Butter Brownies – A Healthier Bake

Well I know it’s very hard to make brownies healthy, but bear with me. I’ve done my best to make these cashew nut butter brownies as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I think I’ve done it.

Basically, I’ve used a whole heap of healthy ingredients which are delicious in their own right. So, I swapped coconut oil and cashew nut butter for butter and rapadura instead of sugar. And to top it off, my flour of choice was freekah. Freekah? Rapadura? If you’ve no idea what I’m going on about, read on.


Excuse me while I indulge in a trip down memory lane. Rapadura is a form of dried cane juice and is said to be the least harmful form of sugar. It retains all the vitamins and minerals removed by the refining process. It always reminds me of cycling through the sugar cane fields in Egypt, gnawing on a piece of cane as we pedalled.


Talking of Egypt, freekah is a commonly eaten form of wheat there. It’s made by harvesting the grains when young and green, roasting then drying them in the sun. Those in the know reckon it’s particularly nutritious with a low glycemic index. It has a pleasant nutty scent and flavour and I’m quite taken by it.

Healthy Fats

When a leading purveyor of sports nutrition, My Protein asked me to choose some products from their range, I was excited to see organic freekah in stock. I’ve never actually used it before and was keen to do so. I also chose some coconut oil and a kilo tub of cashew nut butter – yes, a whole kilo. Of all the nut butters cashew nut butter is my favourite, but this is the first time I’ve ever cooked with it. Coconut oil seems to have come into its own recently. It provides a healthy alternative to dairy fat and its benefits are well known.

Healthier Brownies with Cashew Nut Butter

Healthy Cashew Nut Butter Brownies

Seeing as brownies feature in this month’s We Should Cocoa, why not, I thought, use these three ingredients for a healthier take on an old classic. I debated whether to mix in the nut butter thoroughly or ripple it through the mixture. The latter won out.

Well you wouldn’t know these cashew nut butter brownies were a healthier version. This is because they’re lush, fudgy and have a true brownie taste and texture. The nut butter, interspersed like cookie dough through ice cream, gives additional variation in flavour, texture and appearance. If you like cashews, these are the brownies for you.

Stop Press – Jan 2016

My recipe for cashew nut butter brownies has only gone and been published in the latest edition of the Cranks Bible.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these healthy cashew nut butter brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

If you’d like to see some more brownie recipes, I have an awful lot more.

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Healthy Cashew Nut Butter Brownies. PIN IT.

Healthy Cashew Nut Butter Brownies

Cashew Nut Butter Brownies – The Recipe

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5 from 1 vote

Cashew Nut Butter Brownies

A healthier and dairy free version of a sweet fudgy chocolate brownie. Not quite good for you, but not bad for you either. Once you've tried one, you won't care anyway.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: brownies, cashew nut butter, dairy free, healthy
Servings: 12 brownies
Calories: 253kcal
Author: Choclette


  • 150 g dark chocolate
  • 80 g coconut oil
  • 200 g rapadura – dried cane juice you can use coconut sugar or unrefined light brown sugar instead of rapadura
  • 3 large eggs I used duck eggs
  • 60 g freekah flour you can use kamut, spelt or wholemeal flour if you can't get freekah
  • 2 tsp cocoa powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp cream of tarter
  • 2 heaped tbsp cashew nut butter


  • Melt the chocolate and coconut oil together in a large pan over a low heat.
  • Turn of the heat and stir in the rapadura.
  • Beat in the eggs one by one.
  • Sift in the dry ingredients and stir until just combined.
  • Scrape into a 20cm sq. silicone mould or lined tin.
  • Spoon in the cashew nut butter and swirl amongst the batter to distribute.
  • Bake at 180℃ (350℉, Gas 4) for 25 minutes or until almost firm, but with a slight wobble. Allow to cool, then cut into 12 pieces.


Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 253kcal | Carbohydrates: 27.3g | Protein: 4.1g | Fat: 15g | Saturated Fat: 9.4g | Cholesterol: 47mg | Sodium: 46mg | Potassium: 53mg | Fiber: 2g | Sugar: 20.2g | Iron: 11mg

We Should Cocoa Logo#WeShouldCocoa

As stated, this month’s We Should Cocoa is all about brownies. It’s being hosted by Katie over at Recipe for Perfection and you still have five days left to join in the fun.



    20th February 2015 at 12:06 pm

    Oh yum! I love brownies and these definitely look delicious especially with that cashew nut butter!

    • Choclette Blogger

      20th February 2015 at 4:57 pm

      Thank you, they’ve passed a few taste testers now with flying colours 😉

  2. All That I'm Eating

    20th February 2015 at 4:09 pm

    These sound amazing, healthy brownies?! Too goo to be true!

  3. The Yogi Vegetarian

    20th February 2015 at 5:26 pm

    omg how amazing! I hope these translate to vegan using flax eggs…LOVE the cashew butter idea. Never bought rapadura, but often use the Indian equivalents, kolhapuri gour or sukkar. Almost a molasses taste. Look out for a choc brownie recipe for Fair Trade fortnight live on our blog on Tuesday 🙂

    • Choclette Blogger

      20th February 2015 at 5:59 pm

      I’ve not heard of any of those, so that’s interesting to hear, thank you. Will also be interesting to try this with flax eggs – will be interested to see how you get on.

  4. Lilinha Espindula

    20th February 2015 at 8:39 pm

    My dad loves rapadura, I was brought up eating rapadura. He is convinced it is good for you! The brownie recipe looks delicious! x

    • Choclette Blogger

      22nd February 2015 at 12:13 pm

      Good to find someone who is so familiar with rapadura – I think it’s great.

  5. Jean |

    21st February 2015 at 12:17 am

    Choclette, these look wonderful with that cashew butter! I’ve tried so many different flours, but haven’t gotten around to freekah yet. Must try it soon.

  6. Sarah James

    21st February 2015 at 9:43 am

    Your brownies look delicious & I love the sound of cashew nut butter with the coconut oil. I’ve not come across rapadura before, definitely on my list for trying.

    • Choclette Blogger

      23rd February 2015 at 8:23 am

      Thanks Sarah. The brownies were fab and they lasted well too. I think they got even better as they aged. We used to have a brilliant organic shop here in Liskeard and I stocked up on rapadura then. Sadly it closed a couple of years ago, so I will have to find another source as my stocks are pretty much out now.

  7. Baking Addict

    21st February 2015 at 10:45 am

    They look so fudgey and indulgent I can’t believe that it’s a healthier version. I’ve never heard of rapadura before and am intrigued.

  8. Fiona @ London-Unattached

    21st February 2015 at 1:54 pm

    healthy brownies…definitely a winner! xx

  9. Katie

    22nd February 2015 at 7:24 am

    Those are some well traveled brownie ingredients. They look amazing, especially with the big swirls of cashew butter. Delicious and a lovely twist

  10. belleau kitchen

    22nd February 2015 at 8:42 am

    Wow. The cane juice sounds fascinating. I’ve used a plant syrup recently too and it’s great in tea and coffee. Love this brownies. They were fudgy so they clearly worked well!!

    • Choclette Blogger

      23rd February 2015 at 8:27 am

      It’s dried cane juice and looks pretty much like fine brown sugar Dom, so it works in a similar way. Intrigued by your plant syrup – what plant?

  11. Kate@whatkatebaked

    22nd February 2015 at 9:22 am

    Healthy Brownies that remain super fudgy and delicious while being that little better for us? Ohh Choclette, these sound really rather perfect!

  12. Kate Glutenfreealchemist

    22nd February 2015 at 1:21 pm

    What an unusual set of ingredients. The brownie looks amazing though and cashew nut butter is always incredible! Egypt is one of my favourite places!

    • Choclette Blogger

      23rd February 2015 at 8:29 am

      Thanks Kate. Poor Egypt, it’s going through a tough time.

  13. ManjiriK

    22nd February 2015 at 4:30 pm

    Love the texture from the cashew butter rippled into the frekkeh and have never used rapadura before.

    • Choclette Blogger

      23rd February 2015 at 8:30 am

      Thanks Manjiri. I’m glad I opted for rippling the cashew butter rather than mixing it in, it looks nice and was more interesting to eat too.

  14. Brogan

    22nd February 2015 at 11:30 pm

    Mmm what a great sounding recipe! It looks fantastic too! xx

  15. Annie Hall

    23rd February 2015 at 6:15 pm

    So good to hear alternative versions of the brownie! And ‘healthier’ too…!

  16. Maggie

    23rd February 2015 at 8:30 pm

    Well, you’ve got me here! I’m definitely being educated today reading about the ingredients you have used in these indulgent brownies.

  17. Cherished By Me

    23rd February 2015 at 9:55 pm

    These sound lovely, I must try using freekah and cashew nut butter, recently started using hazelnut butter for a few things. Thanks.

    • Choclette Blogger

      24th February 2015 at 11:47 am

      Ooh hazelnut butter sounds delicious. I don’t think I’ve ever tried it.

  18. Katie Moseman

    28th February 2015 at 1:19 am

    Healthy or not, sign me up for a plate (or two). I absolutely love cashews and would love to try this out!

  19. Marie

    19th April 2017 at 6:45 pm

    Hello Choclette,

    I want to try your recipe for a very long time now, but there is no chance that I could find freekah flour around here. What would you suggest to use instead, do you think spelt could be a good replacement? Should the batter be runny or thickier?

    • Choclette

      19th April 2017 at 7:00 pm

      Hi Marie – spelt flour should be absolutely fine as a direct replacement. Let me know how you get on.

  20. Marie

    20th April 2017 at 6:33 pm

    Hello Choclette,

    Thanks for your answer. I’ll give it a try with spelt flour then (I think I will do it next week-end) and I will come back to you to tell you how it went (but as for all the recipes I have tried from your blog, I have great hopes of something really, really delicious).

    Have a nice evening.

    • Choclette

      21st April 2017 at 9:03 pm

      Aw thanks Marie. That’s really kind of you 🙂

  21. Marie

    4th May 2017 at 6:44 pm

    Hello Choclette,

    I finally made your healthier brownies last weekend, and it turned out really well. I used 70g of 50% whole spelt flour (not sure if this is the right way to naming it in english) and it seems to be the exact amount needed for the recipe. Also, as it is impossible to find cream of tartar here, I just used 1/2 tsp of bicarbonate of soda instead, and it didn’t seem to impact too much the rising.
    Even with these changes, the brownies were really, really good, even if I overcooked them a little. And I can’t agree with you more: the addition of cashew nut butter is a terrific idea!

    Thank you so much for this recipe, I think I’ll make it again very soon.

    • Choclette

      4th May 2017 at 8:57 pm

      Hi Marie. Thanks for letting me know and I’m glad you liked them. Next time, just use 1/2 tsp baking powder instead of the cream of tarter and bicarb of soda. I’d better update the recipe again to reflect that. You’re making me work hard!

      I’d love to see a photo next time you make them if you can.


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