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