Cashew coconut brownie Rich and delicious, the cashew and coconut butter topping gives the rich brownie a hint of sweet. Serves 20. Per serve: Cal: 203; Fat: 17.5g; Pro: 4.3g; Carbs: 5.4g

Serves: 20, Prep time: 00:20, Cook time: 00:00

Instructions Ingredients

Line a loaf or baking tin with baking paper.  1 cups Cooked pumpkin 1 cups Nut, cashew, raw Place the pumpkin, cashews, cocoa powder, almond meal, half of the vanilla extract 0.33 cups Unsweetened cocoa powder and half of the melted coconut butter* in a food processor and blend until well 0.5 cups Almond meal mixed. You should still see some cashew pieces. Fold through the chocolate chips. 2 tablespoon Unsweetened vanilla extract Press this into the baking tin and pop into the refrigerator. Rinse out the food 1 cups Coconut butter processor. 0.5 cups ...Well Naturally chocolate chips Place the remaining 1 Tbsp vanilla extract, 1/2 cup of melted coconut butter and the 0.5 cups Cashew butter cashew butter into the food processor and mix until blended and smooth (you could also do this by hand). Remove brownie from the refrigerator, pour over the top of the brownie layer and pop back into the fridge until set. 

Cut into 20 pieces. Serve.

*I used Ceres Organics coconut butter here, and heated in the microwave for between 90 sec and 2 min until melted.

**you could use any other nut butter here, I used what I had on hand

***the cooked pumpkin was left over. I usually bake a wedge / whole pumpkin each week to put into salads, baking etc.