Raw Cashew Brownie

Posted on Published

Dough ingredients

  • 2 dl natural cashew nuts
  • 10 dates
  • 3 tbsp cacao
  • a pinch of salt
  • 1 tbsp coffee, cooled
  • 1 tbsp water
Ingredients.

Topping ingredients

  • 1/2 dl coconut oil
  • 1 1/2 tbsp cacao
  • 2 tbsp honey
  • Shredded coconut
Ingredients for toppings.

Instead of honey, use agave if you want to make it vegan. 🙂

Directions for the dough

Blend the nuts by pulsing the mixer until they turn grainy. Remove the seeds from all dates. Add the dates, cacao, and salt to the nuts. Blend until it has turned into a cohesive dough. Press out the dough on a baking sheet lined form.

If you used a blender for mixing the nuts and not a food processor, switch to a KitchenAid or similar when adding in all other ingredients.

Directions for the topping

Melt the coconut oil on low heat if needed. Add the other ingredients and mix to a sauce. Pour it over the cake, sprinkle shredded coconut over it.

Put it in the freezer for at least an hour.

Store in the fridge or freezer. 🙂

Blend the nuts, add them to the KitchenAid bowl, remove the seeds from the dates, add all other ingredients to the dough and let the KitchenAid work its magic. Low and slow.
A bit of salt in all the fatty and sweet sits perfectly.
Ingredients for topping sauce added to a saucepan and whisked together.
Dough pressed out on a baking sheet in a form. Topping sauce poured over it, then sprinkles of coconut were added before it went into the freezer.

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