Ever heard of cashew butter brownies? Or cashew butter that is almost an exact replica of brownie batter? Or cashew butter brownies? Well, you’re in for a treat.

Feast your eyes on this decadent brownie batter cashew butter made with three simple, wholesome ingredients. Here is an easy and quick recipe that appeals to people with varying dietary restrictions since it’s also free of gluten, dairy, eggs, soy, refined sugar, and refined oils.

The rich chocolate borwnie batter cashew flavor and creamy texture goes deliciously on toast, in oatmeal, drizzled on fruit, and/or just enjoyed straight off the spoon.

Have you tried cacao powder before? Or have you ever heard of it? It’s different than the commonly used unsweetened cocoa powder. Cacao powder is more abundant in both flavor and nutritional benefits that unsweetened cocoa powder. Cocoa powder’s benefits are stripped during the chemical processing (aka Dutch Processing) and roasting.

And since cacao powder is not processed like cocoa powder, it retains significantly more protein, iron, calcium, magnesium, and potassium. It carries a rich chocolate flavor like cocoa powder but tastes more bitter and absorbs more liquid than cocoa powder. When using cacao powder, start with a little then gradually add more to your flavor liking and up the liquid content to accommodate for its increased absorbency.

Need another reason to make this recipe? Probably not but here’s, yet another, pro. Cashews, being the main star, contain certain monounsaturated fats, like oleic acid, that are healthy for your heart as they’ve been associated with lower levels of “bad” LDL cholesterol and higher levels of “good” HDL cholesterol.

Next to other non-meat sources of copper, cashews provide much more of this mineral than the other vegetarian options. Like all nuts, cashews are an excellent source of protein, an important macronutrient the body uses for energy, muscle rebuild, and new cellular component creation. They provide potent antioxidants, a couple being Vitamin E and Vitamin K, that help potent the body from oxidative damage.

Since I develop recipes for my job and aim to offer the best-tasting food, I need (and, who am I kidding, want) to taste test to make sure the ingredients and correct. I didn’t add enough maple syrup the first go around, so I slowly added more until it was right.

I ended up mixing the batter a bit longer than 5 minutes, creating a warm batter. When I tasted the thick, rich, and (now) warm cashew butter brownie batter, I immediately thought of brownies. It tastes just like brownie batter. Like a brownie straight out of the oven but still in batter form. In other words, it is so so so deliciously addicting