Fudgy Chocolate Cashew Brownie

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

Want to see more chocolate brownies?

Check out our raw chocolate orange brownies or for something warm, our gooey salted caramel brownies

ingredients

Chocolate brownie

  • 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
time
Clock
30 minutes
prep:
10 minutes
cook:
20 minutes
level
1
Super Easy
method
  • 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!

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