Chocolate Brownies with Cashew Icing

Chocolate Brownies with Cashew Icing
Prep time
Cook time
Total time
Recipe type: Brownie
Cuisine: Gluten Free; Dairy Free; Nut Free
Serves: 9
For the brownies:
  • ½ cup (115g) coconut oil, melted
  • 2 eggs
  • ½ cup (95g) rapadura sugar
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ¾ tsp. baking powder
  • pinch salt
  • ½ cup (50g) unsweetened natural cocoa powder
  • 1 cup (120g) buckwheat flour
For the icing:
  • ½ cup (75g) raw cashews, soaked*
  • juice of ½ lemon
  • 1 tbsp. maple syrup
  • 1 tbsp. plant milk
  • 1 tsp. vanilla extract
  • pinch of salt
  1. Preheat oven to175°C and grease an 8x8 inch baking tin with a little coconut oil.
  2. Place the melted coconut oil in a large bowl, then stir in the eggs, sugar, maple syrup, vanilla extract, baking powder, salt and cocoa powder. Next, add the flour and mix well.
  3. Scoop the batter into the greased baking tin and bake for about 25-30 minutes. Once ready, remove from the oven and let cool completely (about 1 hour) before covering with icing.
  4. To make cashew cream icing combine all of the icing ingredients together in a high-speed blender and blend until smooth. Add more milk, as needed, to thin the icing and more salt or sweetener to taste.
  5. Once brownie has cooled spoon the frosting on top, cut into 9 squares and enjoy.
  6. *Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or overnight

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