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Strawberries and Cream Brownies

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

Ingredients

For the brownies:

For the cashew cream:

For the topping:

Instructions

Method:

  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.

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).

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