I am not usually a recipe creator.
But these brownies sort of happened by accident, and it felt mean and selfish of me NOT to share them with you because they are seriously amazing. And the perfect way to satisfy your sweet tooth when living a sugar-free lifestyle as I currently am.
Both elements of these recipes were inspired by other recipes, Kate Fruit Flower‘s raw brownies, and Allision Day’s Yummy Beet cashew buttercream. I changed a few ingredients and combined the two to make them my own!
On to the deliciousness.
To start, you will need to make the brownie base.
Combined the cashews and dates into a food processor until they form together, like a dough. Next, add the cacao powder and vanilla extract. You can add a few drops of water if the dough becomes too dry once the cacao powder is added. I usually end up adding a few splashes to get the fudgy brownie consistency I am looking for.
Once all the ingredients are combined, taking your brownie dough and press into a pan, or baking sheet.
Leave in the refrigerator for 30 minutes.
Now for the frosting. In a food processor, combine all ingredients on high for about 5 minutes. Blend until smooth. Don’t worry if the consistency of the frosting isn’t thick yet. Our next step will take care of that.
Add the frosting to a bowl and place it in the freezer. Allow to sit for 10 minutes, then give it a stir. Keep in the freezer for another 10 minutes and mix again. The frosting should be nice and thick.
Now, simply add the cashew frosting to your chilled brownies. Because of the thickness of the frosting, I found it easier to spread it onto the brownies with my fingers.
Once assembled, chill for another 10-20 minutes, then slice and enjoy!
With no sugar, gluten or dairy, these decadent brownies make the perfect healthy snack to satisfy your sweet tooth!