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You are here: Home / Sweets & Treats / Cashew Butter Buckeye Brownies

Cashew Butter Buckeye Brownies

By Flora & Vino 5 Comments

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Three layer vegan cashew butter buckeye brownies that are vegan, grain-free, and refined sugar-free with almond flour, cashew butter, and dark chocolate. 

Cashew Butter Buckeye Brownies By Flora & Vino

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!

Cashew Butter Buckeye Brownie Ingredients

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.

HU Kitchen Gems

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).

Cashew Butter Buckeye Brownies in pan

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.

Cashew Butter Buckeye Brownies in pan

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.

Cashew Butter Buckeye Brownies By Flora & Vino

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!

Cashew Butter Buckeye Brownies By Flora & Vino

If you make these Cashew Butter Buckeye Brownies 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 recipe like this one to make later.

For more healthier brownies, try my 1-Bowl Butternut Brownies, Black Sesame Butter Brownies, and Super Fudgey Vegan Brownies.

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 By Flora & Vino

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Cashew Butter Buckeye Brownies


★★★★

3.7 from 3 reviews

  • Author: Flora & Vino
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 12-16 brownies
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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

  1. Preheat oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  2. 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.
  3. Next, to the same bowl, add in the coconut sugar, maple syrup, and cashew butter and mix well to combine.
  4. Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
  5. Add brownie batter to the baking dish and spread into an even layer with a spatula.
  6.  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!
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  • Category: Dessert
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free, Sweets & Treats

You may also like:

Peanut Butter & Jelly Crisscross Cookies
Pumpkin Chocolate Chip Breakfast Bars
Homemade Vegan Chocolate Bunnies & Eggs

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Reader Interactions

Comments

  1. Shahana Islam

    March 25, 2020 at 2:53 pm

    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!

    ★★★★★

    Reply
    • Flora & Vino

      March 25, 2020 at 4:03 pm

      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

      Reply
  2. Arthur Benedetti White

    June 27, 2020 at 7:39 pm

    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.

    ★

    Reply
  3. Trisch

    October 10, 2020 at 2:53 pm

    Made these with peanut butter instead of cashew butter, delicious! Thanks for sharing!

    ★★★★★

    Reply
    • Flora & Vino

      October 10, 2020 at 4:06 pm

      Hi Trisch,

      I’m so glad that you enjoyed these! It sounds like they would be so nice with peanut butter!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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