Cashew Chocolate Brownies

Cashew Chocolate Brownies

Sinfully sweet without the guilt, these nutrient-dense chocolate brownies are packed with plant-based goodness.

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INGREDIENTS

2 cups Gluten-Free Flour

2 cups Navitas Organics Coconut Palm Sugar

½ cup Navitas Organics Cacao Powder

1 tsp Baking Powder

1 tsp Sea Salt

1/2 cup Water

1/2 cup Forager Project Cashewgurt

1 cup Coconut Oil, melted

1 tsp Vanilla Extract

½ cup Navitas Organics Cashew Nuts

½ cup Dairy-Free Chocolate Chips (optional)

DIRECTIONS

Preheat oven to 350°F.

Combine the flour, Coconut Palm Sugar, Cacao Powder, baking powder and salt in a bowl and set aside.

Next, stir in the water, melted coconut oil and vanilla extract with an electric mixer, being careful not to over-stir.

Stir in the chocolate chips (if using).

Grease an 8x8 baking dish with coconut oil, and then use a spatula to scoop the batter into the pan, spreading it out evenly.

Top the brownie batter with Cashews and bake for 35-45 minutes, or until a toothpick comes out clean.

Cut into squares and enjoy!


Recipe made in partnership with Forager Project





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