chocolate/cacao and nut butter 300g Jar
free-range eggs 4
¼ cup coconut sugar or brown sugar
a good pinch of salt
1 large ripe banana, mashed
¼ cup maple syrup
1 teaspoon vanilla essence
2 tablespoons cocoa powder
¼ cup chopped walnuts, hazelnuts or almonds


Preheat oven to 180degC. Line a square 20 x 20cm baking tin with baking paper.
Spoon cacao almond crush into a measuring jug and microwave for about 1 minute until soft. Alternatively heat gently on the stovetop until soft.
Place eggs, sugar, and salt in a mixing bowl and use an electric beater on high speed to beat for 4-5 minutes until thick, pale and creamy.
Add softened cacao almond crush, mashed banana, syrup, vanilla essence and cocoa/cacao powder and beat on low speed for 1-2 minutes or until mixture is well combined. Pour into the lined baking tin and bake for 15-18 minutes (15 minutes if you like your brownie to be gooier and 18 minutes if you prefer a firmer brownie.
Leave in the tin for 5-10 minutes before removing. Now, here you can either leave it in the fridge to cool if you want it to be more like a fudge, or you can serve it warm, more like a dessert brownie.