Walnut Strawberry Brownie

Cooking time: 25 minutes

Cane sugar – 250 g, can be less
Coconut oil – 130 g
Chicken Egg – 110 g (2 pieces)
Cocoa powder – 70 g
Almond flour – 70 g
Hazelnuts – 40 g (chopped)
Vanilla – 7 g (to taste)
Salt – 3 g (¼ tsp)

For topping:
Strawberry – 200 g (freshly diced)
Coconut oil – 70 g
Cocoa powder – 40 g.
Maple Syrup – 25 g
or honey to taste

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Brownies with candied fruits and nuts

Ingredients for 8-10 servings:

25 g whole wheat flour

100 g chocolate

100 g of butter

3 eggs

75 g of honey or stevia (you can leave 60 grams, candied fruits will add their sweetness)

75 g of candied and cashew nuts

2-3 tbsp any jam

3-4 tbsp melted chocolate for pouring on top

some candied fruits for making


Melt chocolate and butter in the microwave separately or together (I drank separately). It takes about 2-3 minutes in total. At this time, mix the whisk eggs, sugar and flour. This also takes about 2-3 minutes. Add warm chocolate and butter. Stir well. Then candied fruits and nuts, stir again. Pour the dough into a mold and bake for 20-25 minutes at 180 ° C. Cool a little, grease with jam and cut into 4 pieces. Put the pieces on top of one another and pour the chocolate on top. Decorate candied fruits. Ready-made brownies can be cut into square small pieces before serving.

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Brownie with ginger


For the cake:

Hazelnuts – 180 g

Peeled walnut – 180 g

Purified cocoa beans – 140 g

Coconut shavings – 60 g

Ginger Root – 60 g

Vanillin – 1 g

Dates – 325 g


For cream:

Cocoa – 20 g

Avocado – 180 g

Ginger Root – 10 g

Jerusalem artichoke syrup – 100 g

Cooking method:

Soak walnuts in water at room temperature overnight. Water must completely cover the nuts. In the morning, drain the water, but leave it – it may be necessary to achieve the desired consistency of the cake. Blender all the ingredients needed for the cake. Separately, grind in a blender ingredients for the cream. Give the cake the desired shape, brush it with cream. When serving dessert can be decorated with berries or nuts.

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Gluten free brownies


8-10 large fleshy dates
3 large eggs *
1 tablespoon honey
1 1/2 cups (240 ml) almond flour
1/4 teaspoon salt
1/4 teaspoon soda
1/2 cup melted coconut oil
1/2 cup cocoa powder
3/4 cup chopped walnuts or pecans
seeds of half vanilla pod

*for a vegetarian version, eggs can be replaced with 2 large ripe bananas, mashed to a state of mashed potatoes.

  1. Remove bones from dates and grind them in a blender to a paste.
  2. Mix eggs in a bowl, date paste, honey and vanilla.
  3. Add almond flour, salt, soda and mix everything together.
  4. Pour the cocoa powder, stir.
  5. Add coconut oil, mix.
  6. We mix nuts.
  7. Spread the dough in the form sent by the baking paper (I have a mold size of 20×20 cm). bake about 180 degrees for 20 minutes.
  8. I like serving warm brownie with a scoop of ice cream.

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Coconut brownie with nut paste

Cooking time – 25 minutes.


coconut chips – 170 grams

Cashew Nut Paste – 130 grams

cocoa butter – 50 grams

cocoa powder – 40 grams

maple syrup – 60 ml

vanilla extract – 1 tsp

dates – 2-3 pieces

Cooking method

Put the coconut chips in a blender, grind to a creamy state. In a small container, heat the cocoa butter and combine with the coconut mass in a blender. Add nut paste, cocoa powder, maple syrup, sea salt and vanilla. Beat the mixture until smooth. Clean pits of dates, add to blender and mix again. It is not necessary to grind them completely. Lay the bottom of the baking dish with parchment paper (you will need a 23 × 13 cm shape) and evenly spread the mixture in it with a spoon. If it was too thick, you can add a little maple syrup. Decorate the dessert with cocoa beans. Cover the form with parchment paper and place in the freezer for 15–20 minutes. Cut the brownies into portions before serving.

Salty Nut Brownies

Raw food brownies are not inferior to the taste of the classic, they can be easily cooked in haste. If you spend a little more time and remake the main recipe, you can get a terrific coffee cake (although raw coffee is not drunk). We offer a brownie-based multi-layer cake recipe, each layer of which easily turns into a separate dessert.

For browning:

1 cup almond

1 cup of walnuts

7–8 dates soaked overnight in water

¼ tsp salt

1 tsp vanilla extract

¼ cup of cocoa powder

For chocolate layer:

4 ripe avocados

¼ tsp salt

2 tsp. vanilla extract

60 ml agave syrup

2 tbsp.  coconut oil

½ cup of cocoa powder

nuts for sprinkling

For the nut layer:

7–8 dates soaked overnight in water

1 cup of pecans

1 large banana

2 tbsp. agave syrup

1 tsp cinnamon

⅛ tsp nutmeg


1.Mix all the ingredients for the brownie: the mixture should be crumbly and slightly moist. Put the mass in the form, covered with baking paper or film. Grind in a blender all the ingredients for the nut layer to a uniform consistency. Put the mass on a layer of brownies.

2.Grind in a blender all the ingredients for the chocolate layer and gently distribute in the form. Cover the form with food film and put in the freezer for 3-4 hours. Cut the cakes with a knife heated under hot water. Store in the freezer.

Bean Brownie

5 portions / 0 h. 0 min.preparation / 1 h. 0 min. cooking time / 166 Kcal / 100 g



Red beans (boiled) – 120 g

Bran oat (ground) – 30 g

Soft low fat cottage cheese – 120 g

Prunes – 60 g

Egg whites – 2 pcs.

1/2 juice of orange

Cocoa powder – 20 g


Vanillin to taste

Hazelnuts – 40 g


Milk – 100 ml

Cocoa powder – 1 tsp.

Instant coffee – 1 tsp.

Agar – 1 tsp.



1.In total for the test, except nutlets, we pure carefully the blender in homogeneous mass.

2.Hazelnuts prick into fairly large pieces, mix with the dough.

3.We spread in the form, put in the oven for 30 minutes. Take out, cool.

4.Everything for the glaze mix, bring to a boil, pour brownies, cut into squares and enjoy