Strawberries and Cream Brownies

July 26, 2018

I love simple recipes. If you've been to this blog before, you've probably noticed that most of my recipes have 10 or less ingredients, and are blender or one-bowl recipes because I like to keep it simple. This Strawberries and Cream Brownie recipe is no exception. I used minimal ingredients while still keeping it gluten-free, dairy-free and flourless.

Strawberries and Cream Brownies
Strawberries and Cream Brownies

A lot of Paleo-friendly recipes use an intricate mix of different starches and nut flours to hold together. Fear not, these brownies are the complete opposite of complicated. I used applesauce and dates to make them extra fudgey and moist. Raw cacao powder adds antioxidants, iron and magnesium to this chocolately treat (Yes, chocolate is good for you).

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The dairy-free cashew cream frosting is the icing on the cake ehm brownie. I dare you, not to eat it by itself because I certainly can't keep myself from licking the spoon. It's a spin off from my orange cashew glaze I used for my orange and poppy seed bundt cake recipe. The frosting comes together in a high-speed blender like a Vitamix. No other tools needed.

Strawberries and Cream Brownies
Strawberries and Cream Brownies

Most brownies I've tried in cafe's are a bit dry and powdery because they use too much flour. I like my brownies gooey, fudgey and moist. These Strawberries and Cream Brownies literally melt in your mouth. I promise, you don't even have to chew to enjoy them haha. If you love chocolate, you'll love them as much as I do.

Strawberries and Cream Brownies
Strawberries and Cream Brownies


Strawberries and Cream Brownies

Forget dry brownies. These flourless Strawberries and Cream Brownies literally melt in your mouth.

  • Author: Zoe
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 8 brownies 1x


Scale 1x2x3x

For the brownies:

  • 2 eggs
  • ½ cup applesauce, unsweetened
  • 2 Tbsp raw coconut oil
  • 1/2 cup raw cacao powder
  • 1 cup Medjool dates (soaked & pitted)*
  • 1 cup almond flour
  • pinch of sea salt
  • 1 tsp gluten-free baking powder
  • ⅓ cup dark choc chips, melted (optional)

For the cashew cream:

  • 2 cups raw cashews, soaked overnight and rinsed
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 cup nut milk (I used almond, use less for a thicker result)

For the topping:

  • 4 strawberries, hulled & sliced



  1. Preheat oven to 175°C and line a square baking dish with non-toxic baking paper.
  2. Place all ingredients in a high-speed blender in the order listed and blend until smooth and creamy.
  3. Pour mixture into a lined square baking dish.
  4. Bake at 175°C for 30-35 mins or until wooden skewer comes out clean.
  5. Let them cool while making the cashew frosting.
  6. For the cashew cream, blend all ingredients on high until smooth and creamy. Texture should be silky and smooth.
  7. Once cooled, spread 8 tablespoons of cashew cream on top of the brownie base and cut into small squares.
  8. Decorate with strawberry slices.
  9. Store in fridge.


Note: * equals approx. 7 pieces

Alterations: You can use honey or rice malt instead of maple syrup. It’s best to use fresh Medjool dates as they have less sugar than dried dates and are easier to work with. If you want a slightly thicker frosting, use less nut milk (1/3 cup).

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