The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
May 29, 2025
I don’t remember where the original recipe came from that I've tweaked here – but I suspect it was from friend and raw food chef, Anna Middleton who creates the most fabulous raw cakes. In a nutshell, these brownies are ever bit as glorious as they look.
Although we’re still definitely in cake territory here, these raw, nutty beauties are dense and rich – a bit like a protein bar - with a generous layer of rich dark chocolate on the top and a scattering of freeze dried fruit.
This recipe can be vegan and dairy free. Although I’ve added butter as an option as I really like the flavour it gives the cake.
If you’ve got possession of a Nutri bullet or food processor the other good news is they’re so quick and easy to make. (If not, no panic - shop bought ground almonds will still do fine as the ground nuts)
Cake base:
300 grms of whizzed up walnuts or hazel nuts or ground almonds - or a combination
50 grms flaked coconut
50g cocoa powder
3 tbsp of ground sweetener ground to icing sugar consistency. (I used xylitol).
80 grms of Peruvian carob (algarroba) *
1 tsp cinnamon
40 gms cacao butter
25 gms coconut oil or butter
A few drops of raspberry or caramel essence.
*Algarroba gives a lovely digestive biscuity flavour to the cake base. However if you can just add a little more sweetener to taste and perhaps some caramel or butterscotch flavouring.
Topping:
180g no added sugar chocolate (I used half Sainsbury’s No added sugar plain choc and half Montezuma 100% cocoa solids - you may wish to add some milled sweetener)
1 tbsp coconut oil or butter
A few drops of raspberry or caramel essence
Half a small pot of freeze dried raspberries for decoration**
**dessicated coconut could be used instead
To make the cake base:
Mix the dry ingredients together.
Melt the cacao paste and coconut oil (or butter) together, along with chosen flavouring. Add to the dry mix and stir.
Use your hands to squidge the mixture together.
Press into a lined baking tray or plastic food container. I used a 7"x10" tray.
Leave to cool in the fridge for an hour.
To make the topping:
Break up the chocolate and put in a heat resistant bowl along with the coconut oil or butter.
Put the bowl into a pan of simmering water to melt the chocolate.
Add the chosen flavouring and stir well.
Once melted, pour the topping in a generous layer over the top of the chilled base.
Scatter with freeze dried raspberries.
Put in the freezer for 15 – 20 minutes until the chocolate topping has become solid but is still soft enough to cut easily.
Cut the brownie into portions.
Store in the fridge. (Its freezable too)
