Cashew Nut Butter Brownies

5 from 2 votes

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

Cook Time25

Total Time40

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: brownies, cashew nut butter, dairy free, healthy

Servings: brownies

Calories: 253kcal

Author: Choclette @ Tin and Thyme

Ingredients

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
3 large eggs (I used duck eggs)
60 g freekeh flour you can use kamut, spelt or wholemeal flour if you can't get freekeh
2 tsp cocoa powder
¼ tsp bicarbonate of soda (baking soda) or use ½ tsp baking powder instead of the bicarb and cream of tartar
½ tsp cream of tartar or use ½ tsp baking powder instead of the bicarb and cream of tartar
4 tbsp cashew nut butter

Instructions

Melt the chocolate and coconut oil together in a large pan over a low heat.
150 g dark chocolate, 80 g coconut oil
Turn of the heat and stir in the rapadura.
200 g rapadura
Beat in the eggs one by one.
3 large eggs
Sift in the dry ingredients and stir until just combined.
60 g freekeh flour, 2 tsp cocoa powder, ¼ tsp bicarbonate of soda (baking soda), ½ tsp cream of tartar
Scrape into a 20cm (8 inch) square silicone mould or lined tin.
Spoon in the cashew nut butter and swirl amongst the batter to distribute.
4 tbsp cashew nut butter
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.

Notes

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

Nutrition