Chocolate Brownies with Cashew Icing
Prep time
Cook time
Total time
Author: Cheryl Stevens Health Coach
Recipe type: Brownie
Cuisine: Gluten Free; Dairy Free; Nut Free
Serves: 9
Ingredients
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
Instructions
- Preheat oven to175°C and grease an 8x8 inch baking tin with a little coconut oil.
- 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.
- 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.
- 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.
- Once brownie has cooled spoon the frosting on top, cut into 9 squares and enjoy.
- *Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or overnight
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