Cashew Butter Fudgy Paleo Brownies
4.5/5 stars from 100 users. Reviews: 88.

How This Nourishes Your Body

I love a good brownie recipe, which is perhaps why I have a few of them! (raw brownie bites, coconut flour brownies)  HOWEVER, these Fudgy Paleo Brownies are by far my favorite. They are crisp on the outside and gooey on the inside while being free of gluten, flour, eggs, and dairy!

The brain octane oil and AVOCADO are what make these brownies not only delicious but healthy! Full of metabolism boosting fat, fiber, and antioxidants!

Definitely, give these a try! They go great with:

Notes for Fudgy Paleo Brownies

  • I love using this MCT OIL (brain octane oil) to make these brownies super metabolism boosting and hormone balancing! Burn fat while eating brownies!
  • You can use whatever nut butter you have on hand- almond, cashew, tahini, peanut, etc.
  • You can double this recipe and bake in an 8×8 pan instead of loaf pan
  • These are my favorite chocolate chips because they are dairy and soy free, real quality dark chocolate!

almond butter fudge brownies

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13 Response Comments

  • Belinda  November 27, 2017 at 5:05 pm

    Hi, I’m not sure why I can’t see the recipe.. Is there a way of reading the recipe without printing as I don’t have a printer.. ?

    • Renewing All Things  November 29, 2017 at 1:43 pm

      Hi Belinda! Are you viewing it from you phone? If so, you just have to scroll down all the way to the bottom after the comments and the recipe will be there:) We are working on moving it to the top! <3

      • Belinda  November 29, 2017 at 4:56 pm

        Yes I am, thank you so much, will take a look

  • Paula  December 2, 2017 at 3:22 am

    How much Brain Octane Oil do you use it’s not listed in the ingredients but is mentioned in the instructions ?????
    Thank you they look super ?

    • Renewing All Things  December 2, 2017 at 9:56 pm

      Hi Paula! You can do 1 tablespoon, but it’s totally optional!

  • Debbie Wessel  December 19, 2017 at 4:59 pm

    Hi! I made these brownies today and after 20 minutes and cooling, when I cut into them, they were the same consistency as when I took them out of my food processor. Suggestions?

    • Renewing All Things  December 29, 2017 at 9:27 pm

      Hi Debbie! Sometimes different nut butters have different consistencies. Maybe what you used was pretty runny?

      • Angela  April 9, 2018 at 2:19 pm

        Same thing happened with mine. I made them exactly as the recipe says and my nut butter was VERY dry. This is a bad recipe and I wasted good ingredients on it. I HATE when that’s happens. 🙁

  • Pam  May 24, 2018 at 8:36 pm

    Any suggestions on a substitute for nut butter? (Allergies)

    • Megan Kelly  June 7, 2018 at 2:59 pm

      Hi Pam! I like using tahini or sunflower seed butter!

  • Carol  June 18, 2018 at 7:31 am

    When researching brain octane oil, I found that it shouldn’t be heated to over 320 degrees. How can it be effective in this recipe?

    • Megan Kelly  July 11, 2018 at 1:35 pm

      Good question Carol! I have heard Dave say it can be used between 320-335 so I still use it at 325, but you can totally leave it out of the recipe if you don’t feel comfortable with that:)

  • Jennifer  February 26, 2019 at 4:26 pm

    Hey! I follow Keto. I know this is a Paleo recipe but I was wondering if you know a good replacement for the maple syrup? Could I possibly just use Swerve sweetener instead?


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  • Date
  • Categories
  • Suitable for Diet
    Vegan Diet
  • Servings
    6 Servings
  • Author
  • Cook Time
    20 min
  • Prep Time
    10 min
  • Cuisine
  • Keywords
  • Print This Recipe

Nutritional Information

  • Calories
  • Carbohydrates
  • Fat
  • Protein


Recipe Cooking Instructions

  1. Preheat the oven to 325° F.
  2. Grease a regular size loaf pan with coconut oil or line with parchment paper
  3. In a food processor or blender, combine nut butter, brain octane oil, avocado, cacao powder, and maple syrup and mix until well combined.
  4. Stir in the chocolate chips and transfer to the loaf pan.
  5. The batter will be very thick and sticky so with the back of a spoon- level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.
  6. Bake for 20 minutes, then remove and allow to cool to  before slicing

Cashew Butter Fudgy Paleo Brownies

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