Healthier Brownies with Cashew Nut Butter – We Should Cocoa #54

Well I know it’s very hard to make brownies healthy, but I have done my best to make these brownies with cashew nut butter as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I used coconut oil and cashew nut butter instead of butter and rapadura instead of sugar.  And to top it off, my flour of choice was freekah. Freekah, Rapadura? Read on.


Excuse me while I indulge in a trip down memory lane. Rapadura is dried cane juice and is meant to be the least harmful form of sugar, retaining 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 is made by harvesting the grains when young and green, roasting then drying them in the sun. It is said to be particularly nutritious with a low glycemic index. It has a pleasant nutty scent and flavour and I am quite taken by it.

Healthy Fats

When I was asked to choose some products from leading purveyor of sports nutrition, My Protein, 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 I’d never used it for cooking. Coconut oil seems to have come into its own recently, providing a healthy alternative to dairy fat and its benefits are well known.

Healthier Brownies with Cashew Nut Butter


Healthier Brownies with Cashew Nut Butter

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 brownies with cashew nut butter were a healthier version; they were lush, fudgy with 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.


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





Cashew Nut Butter Brownies – The Recipe

0 from 0 votes
Cashew Nut Butter Brownies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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.

Course: Afternoon Tea
Cuisine: British
Keywords: brownies, cashew nut butter, dairy free
Servings: 12 brownies
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
  • 1 heaped tsp cocoa powder
  • ¼ heaped tsp bicarbonate of soda
  • ½ tsp cream of tarter
  • 2 heaped tbsp cashew nut butter
  1. Melt the chocolate and coconut oil together in a large pan over a low heat.
  2. Turn of the heat and stir in the rapadura.
  3. Beat in the eggs one by one.
  4. Sift in the dry ingredients and stir until just combined.
  5. Scrape into a 20cm sq. silicone mould or lined tin.
  6. Spoon in the cashew nut butter and swirl amongst the batter to distribute.
  7. Bake at 180℃ for 25 minutes or until almost firm, but with a slight wobble. Allow to cool, then cut into 12 pieces.




  1. Leave a Reply

    The Yogi Vegetarian
    20th February 2015

    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 🙂

    • Leave a Reply

      Choclette Blogger
      20th February 2015

      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.

  2. Leave a Reply

    Lilinha Espindula
    20th February 2015

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

  3. Leave a Reply

    Jean |
    21st February 2015

    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.

  4. Leave a Reply

    Sarah James
    21st February 2015

    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.

    • Leave a Reply

      Choclette Blogger
      23rd February 2015

      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.

  5. Leave a Reply

    Baking Addict
    21st February 2015

    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.

  6. Leave a Reply

    22nd February 2015

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

  7. Leave a Reply

    belleau kitchen
    22nd February 2015

    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!!

    • Leave a Reply

      Choclette Blogger
      23rd February 2015

      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?

  8. Leave a Reply

    22nd February 2015

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

  9. Leave a Reply

    Kate Glutenfreealchemist
    22nd February 2015

    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!

  10. Leave a Reply

    22nd February 2015

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

    • Leave a Reply

      Choclette Blogger
      23rd February 2015

      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.

  11. Leave a Reply

    22nd February 2015

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

  12. Leave a Reply

    Annie Hall
    23rd February 2015

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

  13. Leave a Reply

    23rd February 2015

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

  14. Leave a Reply

    Cherished By Me
    23rd February 2015

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

  15. Leave a Reply

    Katie Moseman
    28th February 2015

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

  16. Leave a Reply

    19th April 2017

    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?

    • Leave a Reply

      19th April 2017

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

  17. Leave a Reply

    20th April 2017

    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.

  18. Leave a Reply

    4th May 2017

    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.

    • Leave a Reply

      4th May 2017

      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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