Three layer vegan cashew butter buckeye brownies that are vegan, grain-free, and refined sugar-free with almond flour, cashew butter, and dark chocolate.
Last night I observed a yoga class for yoga teacher training!
Between training weekends, we have to show up on our mat but also observe others teach, too, to see the teaching experience from a new perspective.
I sat cross-legged in the back of the room, taking notes on a spiral notepad while I watched the room breathe and flow.
It’s hard not to get a bit of FOMO watching the transformation happening around the room.
The audible inhales and exhales made my own chest rise and fall with synchronicity.
But then I had a similar transformation in my kitchen yesterday, one that I’m excited to share with you today.
These Cashew Butter Buckeye Brownies are three layers of deliciousness that you need in your life.
They’re vegan, gluten-free, grain-free, oil-free, and refined sugar-free with just 9 simple ingredients!
You don’t just have to observe this post friends, you get to participate.
Let’s layer up!
What You Need to Make Cashew Butter Buckeye Brownies
I was at a friend’s house last weekend when she first showed me Buckeye Brownie picture on her phone over our spaghetti squash dinner and wine.
Those layers, though.
I was in love.
Have you ever had actual Buckeyes, the confection?
Basically it’s a fudge-y sweet peanut butter ball half covered in chocolate.
I don’t know if I’ve ever had an ACTUAL buckeye, guys, so if you haven’t either, that’s quite alright.
These Cashew Butter Buckeye Brownies require no prerequisite to enjoyment.
How to Make Vegan Brownie Layer
So where do you begin to make this triple threat happen?
I’m so glad you asked.
We start with a basic vegan brownie, and I say basic in the loosest most loving way possible, because these brownies are actually incredible.
I’m not encouraging you to skip the other two layers and call it a brownie night, but if you simply had to stop the recipe here you’d be pretty satisfied with the gooey chocolate results.
But let’s continue, shall we?
The brownies are made grain-free with an almond flour base naturally sweetened with pure maple syrup and unrefined coconut sugar.
Cashew butter acts as an oil replacement to make them extra fudge-y and gooey.
They bake in 20 minutes and then you’re on to the next one (layer).
How to Make Cashew Butter Buckeye Layer
Next., we make our “buckeye” layer with just 2-ingredients: cashew butter and maple syrup.
Traditionally, the candy uses a peanut butter base, but I decided to go with cashew butter instead.
I used roasted cashew butter in my version!
I think this yields a nice roasted taste with depth of flavor, but any cashew butter will work.
Try to find one without any added oils or sugars.
The maple syrup slightly sweetens and thickens the cashew butter, making it sticky sweet and thick for spreading across the brownie layer.
I like to spread the buckeye layer over the brownie layer while it’s still warm.
The warm brownies will soften the cashew butter slightly, making it easier to spread!
OK, two down, one to go.
You’re so close to buckeye brownie bliss.
Hu Kitchen Chocolate
The last layer is– you guessed it– more chocolate.
I used Hu Kitchen Baking Gems in this recipe to create a super simple 2-ingredient chocolate ganache to seal the deal.
You just need one package of Gems and a few tablespoons of unsweetened almond milk.
Heat them slowly on the stovetop over low heat, then stir in the plant milk to create a fluffy spreadable chocolate ganache.
Spread this over the cashew butter layer and try not the lick the spatula between brush strokes.
At this point, I like to transfer my baking dish to the freezer for 20-30 minutes to harden.
This will make the Buckeye Brownies easier to slice when it’s time to serve.
How to Serve Cashew Butter Buckeye Brownies
These Cashew Butter Buckeye Brownies are perfect for a next level brownie to bake, layer, and share.
I always tend to smear nut butter over all of my desserts, so I love that these Cashew Butter Buckeye Brownies save me the trouble of grabbing the cashew butter jar.
They’re moist, decadent, chocolate-y, and nut-buttery.
I sliced my brownies into a generous nine squares for photographing, but these brownies are rich, friends, so slice accordingly!
Brownies will keep in the freezer, so make a pan and stash them for whenever you’re craving a square of something sweet.
If you don’t have cashew butter, try subbing peanut butter or your favorite nut butter for a different flavor profile.
Enjoy!
More Vegan Brownies
-
1-Bowl Butternut Brownies
-
Black Bean Blender Brownies
-
Black Sesame Butter Brownies
-
Sweet Potato SunButter Brownies
-
SunButter & Jelly Brownies
-
Pumpkin Almond Butter Brownies
-
Blueberry Mousse Brownies
-
Super Fudgy Vegan Brownies
-
Vegan Cosmic Brownies
-
Matcha Dusted Brownies
I Want to Hear From You
If you make this Cashew Butter Buckeye Brownies recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren

Cashew Butter Buckeye Brownies
- Total Time: 40 minutes
- Yield: 12-16 brownies
- Diet: Vegan
Description
Three layer vegan cashew butter buckeye brownies that are vegan, grain-free, and refined sugar-free with almond flour, cashew butter, and dark chocolate.
Ingredients
Brownie Layer
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1/2 cup unrefined coconut sugar
- 1/4 cup pure maple syrup
- 1/2 cup roasted cashew butter
- 3/4 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1 cup almond flour
Buckeye Layer
- 1 cup cashew butter
- 1/4 cup pure maple syrup
Chocolate Layer
- 1 1/2 cup (1 bag) Hu Kitchen Baking Gems (or sub dark chocolate)
- 2 TBSP unsweetened almond milk
Instructions
- Preheat oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
- In a large mixing bowl, mix up your flax eggs by adding ground flaxseed and filtered water and whisking with a fork to combine. Allow to sit for 5 minutes.
- Next, to the same bowl, add in the coconut sugar, maple syrup, and cashew butter and mix well to combine.
- Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
- Add brownie batter to the baking dish and spread into an even layer with a spatula.
- Bake for 17-22 minutes, until the brownies start to pull from the edges. NOTE: Brownies will look under-done when first removed from the oven. This is OK and desirable. Do not over-bake brownies!
- While the brownies are baking, mix up your “buckeye” layer by adding cashew butter and maple syrup to a small bowl. Mix well with a spatula until you have a thick sticky spread.
- When the brownies are done baking, remove from the oven and spread the cashew butter maple mixture on top of the warm brownies in an even layer. If you have trouble spreading, allow the cashew butter spread to sit on top of the warm brownies in a ball for a few minutes before spreading with a knife or spatula. This will warm the cashew butter, making it easier to manipulate. Set brownie pan to the side and allow to cool briefly while you prepare the chocolate later.
- To make the chocolate layer, add chocolate to a saucepan over low heat. Heat until fully melted, watching closely and stirring often to prevent the chocolate from scorching. When the chocolate is fully melted, remove from heat and stir in almond milk. The almond milk will thicken the chocolate slightly, creating a chocolate ganache spread.
- Spread the chocolate ganache over the cashew butter “buckeye” layer evenly with a spatula. Transfer brownie pan to the freezer for 20-30 minutes to set.
- Remove pan from the freezer and slice into squares and serve immediately. Store leftover Cashew Butter Brownie Buckeyes in the fridge for up to one week and freeze for longterm storage.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Very delicious! I added some peanut butter for the buckeye layer as I didn’t have enough cashew butter (which I made at home and is surprisingly easy!) My husband and I ate one a day in covid self isolation until they were all gone, haha!
Hi Shahana,
Omg, these are perfect for self isolation!!! I’m so glad that you enjoyed them. I need to try them with peanut butter! 🙂 Stay safe and well!
XOXO Lauren
I ran out of Cashew butter also and added some peanut butter, will need to have more cashew butter on hand next time I make.
Made these with peanut butter instead of cashew butter, delicious! Thanks for sharing!
Hi Trisch,
I’m so glad that you enjoyed these! It sounds like they would be so nice with peanut butter!
XOXO Lauren
Love these! Easy to make and completely delicious. The chocolate ganache is also great, as it’s a bit thicker than just regular melted chocolate on top. Thumbs up through and through!
Thanks so much, Susanna, I’m so glad that you love these! The layers are definitely worth the trouble!
XOXO Lauren