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Cashew Chocolate Brownies Recipe

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


2 cups gluten-free baking flour

2 cups coconut palm sugar

½ cup Navitas Organics Cacao Powder

1 tsp. baking powder

1 tsp. sea salt

½ cup water

½ cup Forager Project Vanilla Bean Cashewmilk Yogurt

1 cup coconut oil, melted

1 tsp. vanilla extract

½ cup Navitas Organics Cashew Nuts

½ cup dairy-free mini chocolate chips (optional)


Preheat oven to 350°F. Grease an 8x8 baking dish with coconut oil and set aside.

Combine the flour, coconut sugar, cacao powder, baking powder, and salt in a bowl and set aside.

Next, stir in the water, yogurt, coconut oil and vanilla extract with an electric mixer, being careful not to over-blend. Stir in the chocolate chips (if using).

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!

Makes 16 servings


Recipe made in partnership with Forager Project