Gluten Free Healthy Dessert: Banana Cashew Butter Brownies

INGREDIENTS

• 1/2 cup cocoa powder

• 1/4 cup almond flour

• 1/4 tsp Sea Salt

• 1/4 tsp baking powder

• 1/4 cup raw honey (or regular honey if you can't find raw honey)

• 1/4 cup cashew butter (or almond butter)

• 2 whole eggs

• 1 mashed banana

• 1 tsp vanilla

• 2-4 tbsp cashew butter (for the frosting)

• cooking spray (coconut oil or avocado oil spray)

INSTRUCTIONS

1. The first thing you need to do is pre-heat your oven to 350F.

2. Start by adding a 1/2 cup of cocoa powder, 1/4 cup almond flour, 1/4 tsp sea salt, and 1/4 tsp baking powder to a mixing bowl.

3. Beat and mix all the dry ingredients together with a whisk or a hand mixer.

4. Next, add the following wet ingredients to the mixing bowl with the dry ingredients, 1 mashed banana, 1/4 cup of preferably raw honey, 1/4 cup cashew butter, and lastly 2 whole eggs that have already been beaten up.

5. Using a hand mixer or whisk, beat all the ingredients together.

6. Once the mixture has reach a consistency where the clumps have been removed, it's ready to add 1 tsp of pure vanilla extract to the mixing bowl. Mix. Vanilla makes everything taste better.

7. Spray an 8 x 8 baking dish with cooking spray so the chocolate brownies don't stick. I like to use coconut oil or coconut oil spray for the baking dish, but Jen is allergic to coconuts.

8. With a spatula, add the chocolate brownie batter to the 8 x 8 baking dish, then spread the 2-4 tbsp of cashew butter on top as the frosting.

9. Once the cashew butter is spread on top, bake it in the oven at 350F for 20-25 minutes.

10. After 20 minutes, take the brownies out of the oven and poke them with a knife to see if they are cooked throughly inside. If not, add them back to the oven for up to 5 more minutes.

11. It's now time for the taste test. Cut the brownies into 9 equally sized squares, add them to a plate, and take a bite.