I've been trying to come up with a solid brownie that's also gluten free, and it's been an interesting, if tasty road. They come out almost right but one thing will be off. Like the texture, or it's capability to hold itself together. These were part of that process, but to be honest it seemed more like fudge to me. They're no bake, which is nice, and you can keep them in the freezer for awhile. You need a high speed blender for them to properly get the right texture however.
Coconut butter and oil are two different things. Coconut butter is just pureed coconut meat, and the oil is something else although I'm not entirely sure what. Coconut butter melts slightly, but doesn't liquify. Coconut oil is solid at room temperature, but melts into liquid. While it's probably not the end of the world if you interchange them in this recipe, I have no idea what happens, so you're on your own with that one.
1 cup cashews, soaked overnight
1/2 cup chocolate chips
2 tablespoons cocoa powder
1 mashed banana
1/2 cup coconut butter(NOT oil)
pinch of salt
Melt the chocolate chips and coconut butter in a saucepan over medium heat. Place everything into a blender and blend until smooth, then spread into a pan and let set in the freezer. These are best kept cold, they tend to melt a bit when they warm up!