I love a good Brownie and. I have always made tahini blondies, https://sugarfreemeuk.com/2017/06/26/tahini-and-maple-blondies/ this week I got some cashew butter and thought I’d try a version of them using cashew. These also have a little bit of espresso in them but it all goes to make a toffee like taste and adds the colour to make them brownies.
Cashew Butter Toffee Brownies
2 tablespoons freeze-dried coffee or 2 tbsp strong brewed espresso
2 tablespoons hot water
8 ounces 227 g unsalted cashew butter or almond butter. For nut free you can use Tahini (sesame paste)
1/2 cup 170 g sugar free syrup, I used monk fruit syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tbsp quite finely chopped nuts of your choice (optional)
50g chocolate chips, I have used Stevia sweetened chocolate chopped up. (Optional)
Preheat your oven to 350°F (175°C, or gas mark 4).
Line an 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
Combine the coffee and hot water in a cup and stir to dissolve the coffee.
Add all the ingredients to a large bowl and mix until well blended.
Scoop the batter into the baking pan, and spread it across the pan. It will even out when it bakes.
Bake the blownies for 25 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool and slice. Store covered for a week or in the refrigerator for a few weeks.
You can uses either the nuts or the chocolate. If you use both you may want to reduce the quantity of the nuts.
I used a plain monk fruit syrup but you could sub this for a sugar free maple syrup. For paleo you can use honey.
If using strong brewed espresso leave out the water.
Nutrition based on brownie having 16 slices:
(This was based on using just chopped nuts and almond butter, values will change with alternatives)
Carbs – 3.5g
Fibre – 2.4g
Net carbs – 1.1g