This gluten free fudgy chocolate cashew brownie recipe is one of the best brownies to come out of our kitchen. They are so gooey and rich – we’re obsessed! There is nothing like a freshly baked moist chocolate brownie to brighten up a dreary February afternoon. The best thing about this recipe is the simplicity and how quick they are to make. Perfect for when you have very little time and a herd of hungry eaters coming round soon! We love these with a thick layer of peanut butter, or if you want to replicate the pretty pink icing, mix 1/4 tsp of beetroot extract with 125g of Caramel and Hibiscus Nush and 1tsp of honey (optional). We hope you love this recipe! Don’t forget to tag us in your recreations #liviaskitchen
- 1/3 cup Cashew Butter (85g)
- 1/2 cup Cacao Powder (60g)
- 1 1/4 cup Ground Almonds (120g)
- 1/2 cup Coconut sugar (60g)
- 1/2 cup Almond Milk (100ml)
- 1/4 cup Buckwheat flour (35g)
- 1/2 cup Maple Syrup (100ml)
- Pinch of sea salt
Preheat the oven to 180 degrees Celsius and line a brownie tin with baking paper.
Add the cashew butter, maple syrup, almond milk, salt and coconut sugar to the bowl and mix well.
To the wet mixture, add in the cacao powder, ground almonds, buckwheat flour and fold the mixture. Making sure that everything is well mixed.
Pour this into the lined brownie tin and place in the oven for 20 minutes until cooked through but still fudgy. If you want them a bit gooier, bake them for around 18 minutes - yum!