Cashew and chocolate chip squares
Makes: 12
Prep time: 20 minsTotal time: 
Photograph by Tara Fisher
Cashew and chocolate chip squares
Makes: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
233Kcal
Fat
17gr
Saturates
6gr
Carbs
14gr
Sugars
9gr
Fibre
2gr
Protein
6gr
Salt
0.2gr
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Ingredients
- 75g cashew nuts (soaked in water for 3 hours)
- 75g soft butter, plus extra for greasing
- 1 x 410g tin cannellini beans, drained and rinsed
- 2 medium eggs
- 75g pure maple syrup
- 2 tbsp vanilla extract
- 1 x 100g bag ground almonds
- ½ tsp bicarbonate of soda
- 100g dark chocolate (we use 85% cocoa solids), chopped into chunks
Step by step
Get ahead
The squares will keep in an airtight tin for 2-3 days. They freeze well, too.
- Preheat the oven to 190°C, fan 170°C, gas 5. Drain the cashews, spread on a baking tray and bake in the oven while it preheats. Grease a loose-bottomed 20cm square cake tin with a little butter.
- In a food processor, whiz all the ingredients except for the cashews and dark chocolate until smooth.
- Reserving a small handful of chocolate chunks, stir the rest into the cake mixture with 50g of the cashews.
-
Pour into the tin. Scatter the top with the extra 25g of cashews and reserved chocolate chunks and bake for 35-40 minutes until lightly golden. Leave to cool, then run a knife around the edge, turn the cake out onto a wire rack to cool completely, before cutting into 12 squares.
Chef quote
These are the white bean and vanilla version of our signature black bean brownies. Here
we use creamy tinned cannellini beans and ground almonds, rather than black beans and cocoa, as the base along with butter, plenty of vanilla extract and a splash of pure maple syrup to sweeten. Cashews provide texture and we chop up a bar of dark chocolate into chunks that melt as it bakes. This is a beautiful, light cake served warm – especially with
a dollop of organic full-fat yogurt.
we use creamy tinned cannellini beans and ground almonds, rather than black beans and cocoa, as the base along with butter, plenty of vanilla extract and a splash of pure maple syrup to sweeten. Cashews provide texture and we chop up a bar of dark chocolate into chunks that melt as it bakes. This is a beautiful, light cake served warm – especially with
a dollop of organic full-fat yogurt.
