Brownie Cake With Raspberry Cream
When I first started writing this blog, my strengths lay clearly in the writing and researching nutrition department as opposed to the pretty recipes and photography.
In fact, as I look back and see some of the recipes I’ve made along the way, I had a little chuckle to myself at the state of some of my concoctions in the kitchen.
One recipe of chocolate mousse resembled something that I shall refrain from commenting on for fear of putting you off your food.
But…you don’t start at the top in your aspirations do you? So I decided it was time to work harder and push myself a bit more in the kitchen, in presentation and in my photography.
This was my first attempt. And I am pretty happy with the result.
Pretty. Tasty. Raw. And nutritious! (*excuse me as I high five myself!)
Moral of this story – if at first you don’t succeed, try, try, try and try again. And if you still don’t succeed…work even harder until you do.
Here’s to raspberry brownies and success!
- 100g or 1 Cup Walnuts
- 50g or 1/2 Cup Almonds
- 100g Dates (about 1 Cup)
- 2 Tablespoon Cacao Powder
- 1 Tablespoon Flaxseed
- Teaspoon of water, if needed
- 2 Cup Raspberries
- 2/3 Cup Cashews
- 1/3 Cup Coconut Shredded, Unsweetened
- 5 Tablespoons Honey or Maple Syrup or Rice Malt Syrup
- 1 Teaspoon Lemon Juice
- 8 Tablespoons melted Coconut Oil
- Crushed raspberries
- Melted dark chocolate (use 85%)
- Mint Sprigs
- 1. Soak walnuts, almond and dates in water for about 20 minutes to soften slightly.
- 2. Drain and pulse dates and nuts in a food processor until combined.
- 3. Add a splash of water to help the mixture combine.
- 4. Add the cacao powder and flaxseed and mix again.
- 5. Once well combined, transfer to a bowl and use your hands to kneed the mixture for a few minutes with your hands. If its too wet, add a little bit more cacao powder. It should hold together with a little kneading.
- 6. Press into a lined, round 8″ springform cake tin.
- 7. Place into in the fridge to firm up while you make the raspberry cream.
- 8. For the raspberry cream, crush the cashews in the food processor until a fine crumb
- 9. Place the rest of the cream ingredients excluding the coconut oil and process until smooth. 10. As its mixing, add the melted oil and blend to incorporate. It will thicken into a thickened cream consistency.
- 11. Pour the cream over the brownies and spread evenly with a nice flat, smooth top.
- 12. Chill in the freezer for 8 hours or overnight
- 13. Once well set, remove the spring form pan and place onto a plate or serving dish
- 14. Drizzle with melted chocolate and crushed frozen raspberries and serve
- The cake should be served straight from the fridge as it can soften around the edges.