serves / makes 9 brownies
10 prep time
10 mins cooking time


I adore cashew nut butter, it’s not something I had tried until recently, now I buy it in 1kg tubs! I often take a big box of berries to work and dip them in cashew nut butter, which is what has inspired me to create this recipe. I hope you like it.




For the brownies:

  • 55g dairy free chocolate chips
  • 55g cashew nuts, chopped
  • 75g dairy free spread
  • 45g cashew nut butter
  • 3 eggs
  • 200g light brown sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract, optional
  • 140g gluten free plain flour

For the topping:

  • 3 tablespoons cashew nut butter
  • 3 tablespoons mixed summer berries


  1. Line a 13 by 9 inch shallow baking tin with tinfoil leaving the edges over the tin so the brownie can be easily lifted out the pan
  2. Preheat the oven to 180 oC
  3. In a small pan or in the microwave, melt together the chocolate and the dairy free spread
  4. Leave aside to cool
  5. Beat together the eggs, cashew nut butter, sugar and vanilla extract
  6. Stir the chocolate mixture, flour and xanthan gum and cashew nuts
  7. Pour into the pan and bake in the centre of the oven for 30 minutes
  8. Leave in the pan to cool
  9. Carefully lift out the pan and slice into squares
  10. Top with the cashew nut butter and summer fruits

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