Raw Berry Cream Brownies

Yield 6 brownies


  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup OR agave nectar
  • 1/3 cup unsweetened apple purée
  • 1/3 cup raw cacao powder
  • 1/3 cup coconut flour
  • 1/3 cup almond flour/blanched ground almonds
  • Pinch of salt

Berry Cream:

  • 1/2 cup mixed frozen berries, defrosted (You can use fresh if in season.)
  • 1/4 cup cashews, soaked, rinsed and drained
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 2 tablespoons coconut oil, melted

1. Line a small baking tin or container with parchment paper to help you remove the brownies later on. (I used a 5 1/2” by 3” container.)

2. In a food processor, combine water, vanilla extract, sweetener and apple purée. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.

3. Spread the mixture into the prepared container and smooth out the top. Refrigerate.

4. For the berry cream, blend the first five ingredients. When smooth add the melted coconut oil and blend again.

5. Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.

6. Store in the fridge or freezer as the topping will melt if left at room temperature.