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Raw Brownies with Strawberry Frosting

Gluten-free, vegan and paleo brownies with a cashew strawberry frosting

Course Dessert
Cuisine American
Keyword Raw brownie


  • 1 1/4 cup raw walnuts
  • 1 1/4 cup raw almonds
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 2 1/2 cups pitted dates roughly chopped
  • 1 tablespoon melted coconut oil

Strawberry Frosting

  • 1/2 cup cashews soaked in boiling water for 30 minutes
  • 2 cups strawberries
  • 1/4 teaspoon vanilla
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil



  1. Line an 8x8 baking dish with parchment paper.
  2. Place the walnuts and almonds in the bowl of a food processor, pulse until finely ground. Add the cocoa powder and salt and pulse a few more times to combine.
  3. Add the dates and coconut oil, process until sticky mixture forms. The brownie mixture should easily stick together when pressed together. If the mixture does not hold together, add more dates or 1 tablespoon of water.
  4. Place in the prepared baking dish.
  5. Place a piece of plastic wrap on top of the mixture to prevent sticking and press until evenly flat.
  6. Place in freezer to chill for 10-15 minutes
  7. Meanwhile, drain and rinse the cashews and place in a high-speed blender with the strawberries, vanilla, maple syrup and coconut oil. Blend until the filling mixture is smooth.
  8. Pour the filling over the brownies, and return to the freezer for at least 1 hour or in the fridge overnight. Remove from freezer 15 minutes prior to cutting and serving.