Cashew Butter Brownies + Homemade Cashew Butter. Satisfy your sweet tooth with these delicious Cashew Butter Brownies! This recipe was shared by Brandi Mackenzie. She says,
“So, with a partially stocked pantry, I perused a few paleo brownie recipes, and came up with this modification. It is quick, simple, can be substituted to use different nut or seed butters, more or less sweetner and whatever kind of chocolate chips or chocolate bar pieces you like… and you probably have most everything you need in the kitchen already.”
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Cashew Butter
Cashew butter is a food spread made from raw or roasted cashews. It is rich and creamy in flavour and when stored the oils and solids separate easily requiring it to be mixed before each use.[1] It is recommended to store the cashew butter in the refrigerator after the first use to prevent it from going rancid.
Cashew butter is high in protein, unsaturated fats and B vitamins that help to boost metabolism, increase skin and muscle tone, enhance the immune and nervous system, and promote cellular health.[2]
In one tablespoon of unsalted cashew butter there is 94 calories, 12 percent of the daily value of fat and 8 percent of the daily value of saturated fat. However, it contains less fat than most other types of nuts
Cashew Butter Brownies + Homemade Cashew Butter
Ingredients
CASHEW BUTTER BROWNIES with Cocoa Mojo
- 1 cup Cashew Butter recipe for homemade below
- 1 Egg
- 1/4 cup Honey
- 1/4 cup Cocoa Mojo OR Cacao Powder Cocoa Mojo is a delicious blend of raw cacao, coconut sugar and medicinal mushrooms made by Enerhealth Botanicals
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1/4 cup Chocolate Chips use 1/2 cup Chocolate Chips if substituting unsweetened cacao powder
Cashew Butter
- 4 cups Cashews
- 1/2 cup Expeller-Pressed or Refined Coconut Oil if you use regular, unrefined coconut oil, the taste will be very different!
Instructions
Cashew Butter Brownies
- Pre-heat oven to 325F degrees. Line a 9×5 loaf pan with parchment paper. Note: If you have a stand mixer, use that for ease. Otherwise, all can be combined by hand.
- Place cashew butter in a mixing bowl and whisk until oil is blended well and butter is light with air. Add egg, then vanilla and honey; continue whisking until fully incorporated.
- Combine cocoa, salt and baking soda. Add into cashew butter mixture.
- Lastly, fold in chocolate chips.
- Pour batter into loaf pan and bake for 25-35 minutes, until slightly firm, but still with a little jiggle. This time will vary based on your oven, the type of butter used and the amount of oil in the butter.
- Remove from oven and let cool for at least ten minutes before serving. Enjoy!
Cashew Butter
- Place cashews into high speed blender. Blend on medium until a meal is formed. Then, place on high until oils begins to come out of cashews.
- Add coconut oil into blender, and use tamper to further blend the nuts, on medium-high. You want coconut oil and cashews to be a smooth, buttery mixture.
- Remove from blender. Store in an airtight, glass container at room temperature for up to three months.
5 Comments
I can’t have eggs, do you know what I can substitute for the 1 egg?
you might try flax seed and water for thickener
You’re missing vanilla in the ingredient list. I look forward to trying this.
It’s in the oven!
I used addictive wellness mold free cacao. Instead of chocolate chips I mixed some of the ground cacao with a vanilla protein powder (omg that combination was incredible so I hope it tastes great in the brownie) and layered it in the middle of the brownie and the top. I didn’t have vanilla… real vanilla… where I’m staying, so I omitted that but next time. I look forward to adding it because real vanilla is a treat. My cashew butter was slightly chunky which I hope I’ll like.
I loved how easy and quick of a brownie this is to make! Let’s hope these final flavors come out right (fingers crossed they will.)
Ok— I am impressed! I am very impressed. Delicious. Next time I’ll leave it in the oven for only 25 minutes. There was a lot of jiggle so I left it in there for 35 which led to the gooey middle (the most delicious part) and edges which tasted kind of burnt and lacking in sweetness. The gooey part… wow! Also next time I’ll do chocolate chips. It’ll definitely take it up a notch.
All in all, a great recipe that I will return to. It’s quite filling though, which is probably a great thing. I found myself only wanting three small sections even though the flavor was great.
Thanks for sharing!
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