Raw Chocolate Brownies with Cashew Cream


Another dessert, you deserve it.

If I start feeling hungry in the afternoon I can’t concentrate till I’ve brought a nak’d bar (and a bullet proof coffee for dipping purposes).  Yep, healthy desserts are definitely one of best thing that’s ever happened to me.

Nak’d bars aren’t too expensive but if you bake these raw brownies it will work out more cost efficient for you in the long run.  I’ve broken down the prices of everything which I hope you’ll find helpful.  The raw cacao is more of an investment because while it’s more expensive you’ll have it for a while.  Cacao powder is one of the most powerful anti-oxidants in the entire world so well worth a purchase.

I find that as long as the healthy sweets I bake are varied each week, I don’t feel the need to buy unhealthy chocolate.

2 cups of cashews £2.60
2 cups of dates (approximately 20) £4.00
1 cup of raw cacao £9.45 (Sevenhills organics 500g available on Amazon)
Total £16.05 for 14 brownies

Cashew Cream (optional):
1 tbsp cashew butter £2.80
1/2 tsp coconut oil £2.25 (from the world foods isle in Tesco)

The simplicity of this is going to blow your mind.  Line a baking tray with baking paper.  Blend the cashew nuts until a flour is formed, usually about one minute.  Then add the cacao powder and 1/4 tsp of salt and blend again for another 30 seconds.  The next part is probably the most important, dates vary massively in stickiness so pit approximately 15 and put them into the food processor one at a time while the blender is on.  From 15 onwards just check how sticky they are, you don’t want the brownies too oily.  It should be very easy to pick up and mould, press it into the baking tray firmly.  Put it in the fridge while you make the cashew cream.

To make the cashew cream fill a pan with water and bring it to the boil.  Put a bowl on top and add your cashew butter and coconut oil.  Keep stirring until it is melted and pour on top of your brownies.


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