The Flourless Brownie: My “Pocket Snack” for At-Home or High Altitude Adventures
There is a specific kind of hunger that hits when you’re three miles into a cross-country ski loop, or still two hours out from dinner with a stack of papers to grade.
It’s that feeling of if I don't eat right now, I’m going to lose all my momentum.
For years, I’ve relied on packaged protein bars. I still enjoy them occasionally, but lately, I’ve wanted to see if I could replicate that convenience using whole ingredients that taste good and keep me going.
By swapping flour and sugar for cashews, eggs, and maple syrup, we’re changing the fuel source.
Healthy Fats & Protein: The cashews and eggs provide a dense base of healthy fats and protein. This slows down the absorption of sugar.
Low-Glycemic Energy: Maple syrup contains trace minerals like manganese and zinc. While it’s still sugar, it offers a steadier release of energy than the refined stuff.
The Result: A “slow burn” that keeps you fueled through the back half of your ski—or a long afternoon of scrubbing mud off the floor.
They’re the ultimate adventure- and productivity-extender.
Flourless Brownies
Ingredients:
2 cups cashew butter OR 4 cups cashews (I buy raw pieces in bulk to save money!)
2 eggs
1¼ cups maple syrup
1 tablespoon vanilla extract
1/2 cup cacao powder
1/2 teaspoon salt
1 teaspoon baking soda
Change it up:
Add 1 teaspoon mint extract OR
Add 1 tablespoon ground ginger (like a warm hug) OR
Sprinkle flaky sea salt on top just before baking (my favorite)
Directions:
Preheat oven to 350°F.
Grind: In the bowl of a food processor, add the cashews and grind until they ball up. (If using store-bought cashew butter, just toss it straight in).
Make it creamy: Add the maple syrup, eggs, and vanilla. Blend until super smooth.
Time for chocolate: Add cacao, baking soda, and salt. Mix until combined.
Bake: Pour batter into an 8x8-inch pan lined with parchment paper. Bake for 30–35 minutes.
Slice: Once cool, slice into squares.
Pro Tip: Wrap them individually in beeswax wrap or parchment paper and keep a stash in the freezer. They are delicious whether frozen or thawed!
Recipe inspired by Sweet Laurel.
Tag us in your photos when (not if!) you make these. I love seeing where these little gems take you.
