Guilt-Free Vanilla-Cashew Brownies [Vegan, Gluten-Free, Higher Protein, Lower Fat]
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24 approx. squares
Prep Time
15 minutes
Cooking Time
25 minutes
squares 24 approx.
Perfect for on-the-go, a low-fat, low sugar snack option great for those wanting a sweet treat without the crazy sugar hit. The beans, protein powder and cashew butter add a higher protein element.


  • 1 can butter beans (drained and rinsed)
  • 1/2 cup cashew butter
  • 2/3 cup rice malt syrup (adjust for sweetness)
  • 2 tsps vanilla extract
  • 2 tbs raw cacao butter (melted)
  • tiny pinch sea salt
  • 3/4 cup ground cashews (or macadamias)
  • 1/4 cup tapioca flour (starch) (or arrowroot as it is known)
  • 1 tsp baking powder
  • 1/3 cup vanilla protein powder (I use Vital Greens Vanilla Bean flavour - pea protein has a smoother texture))
  • Cashew-Butter Drizzle
  • 2 tbs vegan white chocolate
  • 3 tbs cashew butter
  • 1/2 tsp vanilla extract, vanilla bean powder or vanilla bean paste
  1. Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
  2. In a food processor, blitz butter beans, cashew butter, rice malt syrup, vanilla extract and raw cacao butter until smooth.
  3. Pour cashew mixture into the remaining ingredients and stir until smooth.
  4. Pour batter into the prepared tin and bake for 25-30 minutes. Allow to cool completely in the tin. Separate the brownie from the sides of the tin using a butterknife, then carefully Invert the cooked brownie on a wire-rack, then flip up again (so the top is back facing you).
  5. Melt the white chocolate, vanilla and cashew-butter in short microwave bursts (10 seconds) stirring in between until just melted together. Drizzle over the tops of the brownies. Allow tops to harden in the fridge.

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