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

Ingredients

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

Instructions

Method:

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

Notes

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).

Find it online: https://www.wildblend.co/strawberries-and-cream-brownies/