Vegan Keto Brownies

cashew butter dairy free dessert gluten free keto nut butter paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Nutrition Refined.

INGREDIENTS

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For brownies

  • 1 1/2 cups nut flour*
  • 1/2 cup cacao powder
  • 1 cup cashew butter made with the NutraMilk
  • 1/2 cup monk fruit syrup**
  • pinch sea salt

For chocolate topping

  • 1/2 cup coconut oil, melted
  • 1/2 cup cacao powder
  • 1/4 cup monk fruit syrup**
  • pinch sea salt

INSTRUCTIONS

Brownies

  • First, start by making cashew butter 

    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Add the liquid sweetener into the NutraMilk, along with the cashew butter and Mix until well combined.
  • In a large bowl, mix together the nut flour, cacao powder, and salt. Add this to the cashew butter mixture in the NutraMilk, and mix until well combined. The mixture will be very thick (dough-like consistency). It should easily stick together when you press it with your fingers.

  • Line a 7.5 x 5.5 inch (19 x 14 cm) pan with parchment paper. (The size of the pan isn't all that important. Use what you have at home). Using your hands, press the brownie mixture evenly into the pan. Freeze for 20 minutes while you make the chocolate topping.

Chocolate Topping

  • Whisk the melted coconut oil, cacao powder, liquid sweetener, and salt in a medium bowl until smooth and well combined.
  • Remove the brownies from the freezer and pour on all of the chocolate topping. Carefully transfer the pan back to the freezer and let it rest on a flat, even surface. Chill uncovered for at least 20 minutes, or until the topping is firm enough to slice.
  • Using the excess parchment paper, lift the brownies from the pan. To cut the brownies, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, slicing the brownies into squares (I cut the sides off, to make it look more neat).
  • Store leftover brownies covered in the refrigerator for up to 1 week.
  • For long-term storage, freeze in an airtight container for 1-2 months.

Recipe Notes

*You can use any nut flour you like, such as almond flour, hazelnut flour, pecan flour, and walnut flour.

**If not on a Keto diet, you can use maple syrup or other sweetener of choice.



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