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Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream

These Carob Brownies are dense, moist and delectably sweet.  Topping them with a dollop of cashew cream, takes them over the top and makes them kinda fancy!  I used my favourite flour, coconut flour, to make these.  I love coconut flour because it’s mildly sweet and high in fiber.

Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream

Carob is the fruit of the carob tree and grows as a long pod.  It’s actually a part of the legume family and is native to the mediterranean regions.  You can find raw carob powder in most health food stores or the natural food aisles of most grocery stores.  It’s often used as a chocolate replacement.  Gasp, I know!  There are poor souls out there, that are actually sensitive to chocolate.  Carob is naturally sweet and not bitter at all, like raw cacao is, so when used in baking less sweetener is needed.

Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream

Carob is rich is potassium, iron and calcium.  It also contains zinc, copper, magnesium, selenium and various polyphenols, which are antioxidants.  Carob contains no caffeine or theobromine which is found in chocolate.

Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream

This was my first time making cashew cream and it was delicious!  These Carob Brownies are tasty on their own but for the sake of pictures, I wanted to dress them up a bit.  Cashew cream with a sprinkle of carob powder on top definitely dressed them up!

Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream

Carob Brownies with Cashew Cream
Recipe Type: Dessert, Brownies
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
Serves: 9 squares
Ingredients
  • Brownies
  • 1/2c coconut flour
  • 1/2 c raw carob powder
  • 1/4 tsp himalayan rock salt
  • 1/2 tsp baking powder
  • 1/2 c maple syrup
  • 1/2 c coconut oil, melted
  • 4 medium eggs
  • Cashew Cream
  • 1 c cashews
  • 2 tbsps maple syrup (Canada No. 2)
  • 1/4 tsp vanilla powder or 1/2 tsp extract
  • Pinch of himalayan rock salt
  • 1 tbsp lemon juice
  • 1/4 c + 1 tbsp water
Instructions
  1. Soak cashews 4 hours or overnight.
  2. Rinse cashews and put in a food processor with 2 tbsps maple syrup, lemon juice, vanilla powder, salt and water. Process until smooth and store in the fridge.
  3. Sift coconut flour and carob powder into a mixing bowl. Mix together with remaining dry ingredients.
  4. Add wet ingredients to dry and mix with an electric mixer until smooth.
  5. Pour into greased 8×8 pan and bake at 350 degrees fahrenheit for 30 minutes.
  6. Let cool, then slice into squares and remove from pan. Serve with a dollop of cashew cream.
Notes
You may want to line the pan with parchment as mine stuck to the bottom even though I had greased it with coconut oil. I let them cool and cut the squares in the pan and then used a spatula to remove them and only wrecked the first corner brownie I tried to remove.

 

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