Raw Strawberries & Cream Ice Cream Cake

Raw Strawberries & Cream Ice Cream Cake

Raw Strawberries & Ice Cream Cake

 

Even though Strawberry season is supposed to run until the end of February in New Zealand, there don’t seem to be many strawberries in the stores now so I thought I’d better hurry up and post this raw strawberries & cream ice cream cake recipe! That said, you could easily use frozen strawberries for this recipe or if you’re not a strawberry fan, raspberries would work really well too.

This recipe started out as a raw cheesecake, but as it’s been so hot over the past few weeks we kept eating it while still frozen, and I realised it was actually a pretty amazing strawberry ice cream cake! Of course, minus all the dairy, eggs and refined sugar. So it’s entirely up to you how you eat this raw dessert cake and what you choose to call it.

It has a base of cashew nuts which need to be soaked for a minimum of 2 hours beforehand (see notes at the bottom for more about soaking nuts), but that’s about the hardest part to this recipe. You’ll need a food processor to blend the ingredients for the “biscuit” base, which is made largely from almonds, coconut and dates. Ideally you’ll also need a high speed blender for the strawberries & cream filling, however, if you have a really good food processor I think you would get a good result with that too. The main thing is ensuring the filling ingredients are blended finely enough so that you don’t have chunks of cashews and strawberries throughout.

 

Raw Strawberries & Ice Cream Cake

 

To decorate this strawberry ice cream cake I made a raw strawberry sauce by simply blending fresh raw strawberries with a little pure maple syrup (see the note at bottom on how to choose a good maple syrup). If you have lovely sweet strawberries by all means leave out the maple syrup! Be generous as you pour this raw strawberry sauce over the cake and let it drizzle down the sides, then top with more freshly sliced strawberries. If it isn’t strawberry season when you’re making this then you could easily decorate it with freeze dried strawberries and edible flowers instead.

If you decide to eat this as a frozen dessert, keep in mind once you decorate it you can’t easily freeze it again as the fresh strawberries on top will turn very icy and the freeze dried ones will go soggy. That said, you’re probably not going to need to re-freeze it as it’s likely to be eaten well before then!

I hope you give this saucy little ice cream cake a try, and if you post any of your creations to Instagram or Facebook I would love to see them, tag me @swoon.food #swoonfood. Enjoy!

 

Any questions or comments about this raw strawberries & cream cheesecake?

Ask me in the comments below, I love to hear from you!

 

Raw Strawberries & Ice Cream Cake

 

Raw Strawberries & Cream Ice Cream Cake

Makes:  1 x 8″ cake (or 12 mini cheesecakes)
Prep time: 40 minutes  Soaking time: 2-4 hours  Chill time: 1 hour

Base

1/2 cup desiccated coconut
1/2 cup raw almonds
pinch pink himalayan salt
6 medjool dates, pitted
1 Tbsp coconut oil, gently melted (see note below)

Vanilla Cream Filling

1 cup cashews, soaked
1/2 cup nut milk or coconut milk
1/4 cup pure maple syrup
1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder)
pinch himalayan pink salt
1/4 cup coconut oil, gently melted (see note below)

Strawberry Filling

1 cup cashews, soaked
2 Tbsp coconut milk
1 1/2 cups fresh strawberries, washed & hulled
3 Tbsp pure maple syrup
pinch himalayan pink salt
1/2 cup coconut oil, melted (see note below)

Start by soaking the cashew nuts. Place 2 cups of raw cashew nuts in a bowl, cover with filtered water and leave to stand for 2-4 hours. Drain off the water and rinse the cashews well.

Line an 8 inch springform tin with either non-stick paper or cling film (or for mini’s a 12 hole standard muffin pan).

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below). You might like to melt all the quantities of coconut oil together at this point and measure them out as required.  Place the desiccated coconut, almonds and salt into a food processor and blend until the mixture resembles chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until they are well combined. Test the mixture by pressing between your fingers, if it doesn’t stick together add another date. Lastly add the melted coconut oil while the motor is running. Press the mixture into the lined 8″ tin (or if making mini’s, a spoonful of mixture into the bottom of each muffin hole). Place the tin in the fridge to chill.

To make the vanilla cream layer first gently melt your coconut oil if you haven’t already. Place the 1 cup measure of soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the nut or coconut milk, maple syrup, vanilla and sea salt. Blend until smooth, you may need to use your blender stirring stick to ensure it’s evenly blended. This should blend really easily but if you do find it taking a little longer make sure you don’t over heat (i.e.cook!) the mixture as the blender blades can create a lot of heat. If it starts to feel warm place the jug in the fridge for 10 minutes or so. When the mixture is smooth add the melted coconut oil gradually through the top while the blender is running. Pour the vanilla mixture into the 8″ tin (or divide between the muffin holes) and smooth the top. Place back in the fridge to chill while you make the strawberry layer.

To make the strawberry layer, gently melt your coconut oil if you haven’t already. Place the 1 cup measure of soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the strawberries, milk, maple syrup and salt and blend until smooth. You may need to use your blender stirring stick to ensure it’s evenly blended. This should blend really easily but as above, if you do find it taking a little longer make sure you don’t over heat (i.e.cook!) the mixture as the blender blades can create a lot of heat. If it starts to feel warm place the jug in the fridge for 10 minutes or so. When the mixture is smooth add the melted coconut oil gradually through the top while the blender is running. Gently pour the strawberry mixture on top of the vanilla layer and use a spoon to swirl the two together. Cover the top with cling film and place the strawberry ice cream cake in the freezer to set, approximately 1 hour.

To make the fresh strawberry sauce, place the strawberries and pure maple syrup into the blender and blend until smooth.

To serve, remove the cheesecake from the tin and peel off the paper or cling film. Place on a serving plate, drizzle with strawberry sauce and decorate with freshly slice strawberries. This ice cream cake will keep 1 month in the freezer if well sealed, and once defrosted it will keep in the fridge for up to 5 days in a sealed container.

 

Raw Strawberries & Ice Cream Cake

 

Note on activating nuts: activating is the process of soaking nuts (or seeds) in water to remove the natural inhibitor enzymes on their skins to make them more digestible. The cashews in the cheesecake filling of this recipe are therefore activated. If you also wanted to activate the cashews and almonds in the base for this recipe they would need to be soaked and then dried. Ideally this would be in a dehydrator at 41ºC for 1 1/2 – 2 days, or in an oven on the lowest fan bake setting with the door ajar for about a day. The aim is to keep the nuts below 41ºC so the nutrients remain unaffected by heat and the food still deemed raw.

Note on melting raw ingredients: to ensure ingredients remain in their raw form and their nutrients fully intact, they must not be heated above 41º. When melting raw coconut oil or raw cacao butter, do so by placing the bowl of ingredients over a pot of steaming water with the heat turned off. This should ensure the ingredients do not heat above 41ºC.

Note on choosing coconut oil: it is important which type of coconut oil you choose. A lot of the cheaper coconut oils are heat or chemical processed which destroys the inherent nutrients that have made coconut oil so popular recently. Look for ‘cold pressed, extra virgin, organic’ or ‘unrefined raw’ coconut oil. Even though it may cost a little more, it is WAY better for you. Coconut oil contains high quantities of lauric acid which has anti-bacterial, anti-fungal, anti-viral and anti-inflammatory properties. It boosts your immune system and metabolism, lowers blood pressure and helps with the absorption of minerals. Even though coconut oil is a saturated fat, it is considered a ‘heathier’ fat because lauric acid is a medium chain fatty acid. This means it’s easily digestible and processed by your body in the same way as carbohydrates, as a direct source of energy.

Note on choosing maple syrup: make sure you get the real deal! There are quite a few maple syrups out there that are just maple flavoured sugar syrup, full of additives and often high fructose corn syrup. Pure maple syrup lists only “pure maple syrup” under ingredients and is made by a natural process of extracting the sap from maple trees, evaporating off excess water and filtering to remove impurities. Pure maple syrup is an unrefined sugar and has a lower glycemic index than refined sugar. It contains minerals and antioxidants such as calcium, potassium, iron, manganese and zinc, unlike refined sugar which contains none. Maple syrup is still a form of sugar however, so while it is better choice than refined sugar it is still best used in moderation. Feel free to use less in this recipe if it suits your tastes and if you do decrease the amount of maple syrup, replace the quantity you leave out with an equal amount of coconut milk.

 

Raw Strawberries & Cream Ice Cream Cake

 

Raw Strawberry Tart with White Chocolate Cream

Raw Strawberry Tart with White Chocolate Cream

Raw Strawberry Tart with White Chocolate Cream

 

This raw strawberry tart was inspired by some amazing extra large, juicy strawberries that were leftover from a birthday party. These strawberries were the really delicious sweet kind and were exactly what you’d imagine the perfect strawberry to look and taste like.

When I think of strawberries I naturally think of cream, or in the case of a tart, a vanilla custard cream. I decided to go one better and make this tart with a white chocolate custard cream. And by cream I really mean cashew cream as this is a gluten, dairy, egg & refined sugar free tart of goodness!

Fresh fruit flan used to be my mum’s go-to dessert when entertaining, and it would always receive many complements. What no one knew was it was a flan case made from store bought pastry that she filled with a vanilla “pastry cream” made from vanilla instant pudding with a bit of whipped cream folded through.

She topped her flans with fresh seasonal fruit (or occasionally tinned), and glazed it with apricot jam. The finished flan always looked spectacular and fooled many a guest into thinking that it was made from scratch. Mum was all about quick and easy desserts and this one never failed to please.

So for nostalgia sake, I have loosely based this raw strawberry tart recipe on those traditional fruit flan flavours. The base is reminiscent of a vanilla biscuit base and is made from almonds, brazils, cashews, coconut and dates. It’s very easy to prepare, simply blend it all in a food processor and then press it into your flan tin. I used a large 26cm flan tin but this recipe would work equally well with a standard springform tin or individual flan tins.

 

Raw Strawberry Tart with White Chocolate Cream

 

The white chocolate custard cream is made from soaked cashew nuts (I’ve added some notes on soaking below), as they create a lovely creamy base. I combined them with raw cacao butter which brings the white chocolate element, vanilla for flavour, pure maple syrup to sweeten, coconut oil for setting and coconut milk for consistency. This may sounds complicated, but once you’ve soaked the cashews it’s simply a case of blending all the ingredients in a high speed blender and pouring the white chocolate cream into your tart case to set.

Once the custard layer is set the tart is ready to for the strawberries. I kept the strawberry arrangement really simple by just standing them on top of the custard ensuring there were as little gaps as possible. But you could also slice the strawberries in half and arrange them lying down, or you could cut them into slices and arrange them in spikes to create a more art deco style flan.

Of course the decoration is entirely up to you, and if you’d prefer to use another type of fruit entirely, by all means do. Raspberries, blueberries or blackberries would all be amazing, and if you wanted to get really creative you could make a mixed fruit flan using all your favourite seasonal fruits.

This raw strawberry tart will keep in the fridge for up to 5 days, although it’s best eaten fresh on the day it’s made. I think it would make a fabulous celebration dessert, and would be perfect for Christmas day!

I hope you give this recipe a try and if you post any photos to Instagram be sure to tag @swoon.food #swoonfood so I can come and admire them!

Any questions about this recipe? Do you have a favourite strawberry recipe? Leave your comments in the section below, I would love to hear from you!

 Raw Strawberry Tart with White Chocolate Cream

 

Raw Strawberry Tart with White Chocolate Cream

Makes: 1 x 26cm/10 inch tart or 6-8 individual tarts
Prep time: 1 hour Soaking time: 2-4 hours Chill time: 1 hour

Base

3/4 cup desiccated coconut
3/4 cup raw almonds
3/4 cup raw brazil nuts (or cashews)
pinch sea salt
8 medjool dates, pitted
2 Tbsp coconut oil, gently melted (see note below)

White Chocolate Custard Cream

2 cups cashews, soaked (see note below)
1 cup coconut milk (I used Little Islands Original Coconut Drinking Milk)
1/2 cup pure maple syrup
1 tsp vanilla essence, or powder or 1 scraped vanilla pod
pinch himalayan pink salt
1/4 cup cacao butter, gently melted (see note below)
1/4 cup coconut oil,  gently melted (see note below)

2 extra large punnets of strawberries, washed and dried

Start by soaking the cashew nuts. Place 2 cups of raw cashew nuts in a bowl, cover with filtered water and leave to stand for 2-4 hours. Drain off the water and rinse the cashews well.

To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the coconut, almonds, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until they are well combined. Lastly add the melted coconut oil while the motor is running. Lightly grease the bottom of your flan tin with a wipe of coconut oil. Press the base mixture evenly into the tin and up the sides, then place in the fridge to set.

To make the white chocolate custard cream first gently melt your coconut oil and cacao butter using the method as above. Place the soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the coconut milk, pure maple syrup, vanilla and sea salt, and blend until smooth. You may need to use your blender stirring stick to ensure it’s evenly blended. When the mixture is smooth, add the melted cacao butter gradually through the top of the blender while the motor is running, followed by the coconut oil. These should blend in completely and you should end up with a smooth thick cream. Pour the white chocolate cream into the tart base, smooth with a spatula and place in the freezer to set for approximately 30minutes to an hour depending on your freezer. You can also place the tart in the fridge to set, but it will take much longer.

Once the white chocolate cream is set, remove the tart from the freezer and pop it out of the tart tin onto a serving plate. Prepare the strawberries by washing thoroughly, removing the greens and patting dry. Arrange the strawberries on top of the tart with as few gaps as possible. Return the finished tart to the fridge until ready to serve. This raw strawberry start will keep covered in the fridge for up to 5 days.

Raw Strawberry Tart with White Chocolate Cream

How to activate nuts: activating is the process of soaking nuts (or seeds) in water to remove the natural inhibitor enzymes on their skins to make them more digestible. The cashews in the cheesecake filling of this recipe are therefore activated. If you also wanted to activate the cashews and almonds in the base for this recipe they would need to be soaked and then dried. Ideally this would be in a dehydrator at 41ºC for 1 1/2 – 2 days, or in an oven on the lowest fan bake setting with the door ajar for about a day. The aim is to keep the nuts below 41ºC so the nutrients remain unaffected by heat and the food still deemed raw.

How to melt raw ingredients: to ensure ingredients remain in their raw form and their nutrients fully intact, they must not be heated above 41º. When melting raw coconut oil or raw cacao butter, do so by placing the bowl of ingredients over a pot of steaming water with the heat turned off. This should ensure the ingredients do not heat above 41ºC.

How to choose a good coconut oil: it is important which type of coconut oil you choose. A lot of the cheaper coconut oils are heat or chemical processed which destroys the inherent nutrients that have made coconut oil so popular recently. Look for ‘cold pressed, extra virgin, organic’ or ‘unrefined raw’ coconut oil. Even though it may cost a little more, it is WAY better for you. Coconut oil contains high quantities of lauric acid which has anti-bacterial, anti-fungal, anti-viral and anti-inflammatory properties. It boosts your immune system and metabolism, lowers blood pressure and helps with the absorption of minerals. Even though coconut oil is a saturated fat, it is considered a ‘heathier’ fat because lauric acid is a medium chain fatty acid. This means it is easily digestible and processed by your body in the same way as carbohydrates as a direct source of energy.

How to choose a good maple syrup: make sure you get the real deal! There are quite a few maple syrups out there that are just maple flavoured sugar syrup, full of additives and often high fructose corn syrup. Pure maple syrup lists only “pure maple syrup” under ingredients and is made by a natural process of extracting the sap from maple trees, evaporating off excess water and filtering to remove impurities. Pure maple syrup is an unrefined sugar and has a lower glycemic index than refined sugar. It contains minerals and antioxidants such as calcium, potassium, iron, manganese and zinc, unlike refined sugar which contains none. Maple syrup is still a form of sugar however, so while it is better choice than refined sugar it is still best used in moderation. Feel free to use less in this recipe if it suits your tastes and if you do decrease the amount of maple syrup, replace the quantity you leave out with an equal amount of coconut milk.

 

Two Crumbles with a difference…

Two Crumbles with a difference…

Apple and rhubarb crumble - a dairy free recipe

 

I’ve always loved a good fruit crumble, however, the traditional recipe calls for butter, wheat flour and oats – all of which are not compatible ingredients for a dairy and gluten free diet.

But when I saw some beautiful pink rhubarb in our local store recently, I was inspired to try and create a traditional style crumble that I could enjoy too!

During my time as a pastry chef in NZ, I developed a rhubarb crumble recipe that became so popular it wasn’t allowed to come off the menu until we came up with another best seller. This became quite the headache for the head chef, who strongly believed a humble fruit crumble did not belong on the menu of a fine dining restaurant.

I’m not sure we ever found anything quite as popular to replace it with, but it did eventually come off and the head chef could once again breathe easy. New Zealanders really love their fruit crumble!

The key to the success of that crumble recipe was the following qualities: it was crunchy on top yet soft underneath; some chunky clusters of crumble mixed in with finer crumbs; threaded coconut; and just enough spice to have you wondering what that familiar flavour is.

 

 

Apple and rhubarb crumble with coconut yoghurt

 

With those qualities in mind, I set about creating a new crumble recipe that was dairy, gluten and refined sugar free…. and I ended up creating two recipes! One with oats and one without, as some people can tolerate oats even if they generally eat a gluten free diet.

The unrefined sweetener also has a big effect on how your crumble turns out. If you like a more chunky traditional crumble then pure maple syrup is the best choice, but if you like a finer crumble then use coconut sugar. One thing to note about coconut sugar, is it has a lower melting point so in a crumble it can burn a little around the edges at regular oven temperatures. The best way to avoid this is to cook the crumble at a slightly lower temperature e.g. 160ºC and keep an eye on it.

Feel free to get creative with the fruit combinations for either of these crumble recipes. I’ve used rhubarb and apple, and blueberry and apple here, but you could equally use any berries, stone fruit or otherwise to your liking.

One of the things I love most about these crumbles is they’re essentially like healthy granola on top of cooked fruit, which means eating dessert for breakfast just became a reality! 😉

If you have any leftovers they taste just as good cold, or can be easily reheated and are perfect with a dollop of your favourite coconut yoghurt or nice cream.

I hope you enjoy these crumble recipes, and if you post any of your creations to Instagram I would love to see them – tag me @swoon.food and #swoonfood so I can find them. Enjoy!

 

Apple and rhubarb crumble with coconut yoghurt (a dairy free recipe)

 

Apple & Rhubarb Oat Crumble (dairy free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
4-6 stalks of rhubarb
1 Tbsp coconut sugar

1/4 cup coconut sugar OR pure maple syrup (see above for the difference)
1/4 cup coconut oil
1 cup oats
1/2 cup ground almonds
1/2 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and rhubarb well, and peel the apples if you are not using organic. Cut the apples and rhubarb into small cubes about 1cm square, and place in a baking dish. Sprinkle with 1 Tbsp coconut sugar.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the oats, almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of the crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

Apple & Blueberry Almond Crumble (dairy & gluten free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
1 cup blueberries

1/4 cup pure maple syrup OR coconut sugar (see above for the difference)
1/4 cup coconut oil
1 cup ground almonds
1 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch of Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the coconut sugar (if using), almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

 

Apple and blueberry crumble with coconut yoghurt - dairy, gluten & refined sugar free recipe

 

Banana Cake Nut Butter Brownies

Banana Cake Nut Butter Brownies

Banana Cake Nut Butter Brownies

 

These banana cake nut butter brownies will blow your mind! They taste like a cross between a moist banana cake and an intense chocolate brownie, yet they have a very low sugar content (which is all unrefined/whole food sugars) and are made without any flour, butter or oil. Instead these ingredients are replaced by nut butter!

Despite the total lack of flour these brownies are amazingly light to the point I considered calling them ‘devils food cake’ which is typically a moist, airy, rich chocolate cake. But as they do have a sticky brownie quality to them (and are probably way too healthy to be called devils food cake), brownies seemed like the better fit. 

Inspiration for using nut butter instead of flour came from a recent post by Sarah B on her amazing My New Roots blog. Essentially, by using a combination of eggs and a little baking soda, you can do away with any flour, butter or oil, and replace it with nut butter which provides the same qualities but with a lot more beneficial nutrients and protein.

I’ve been playing around with this recipe idea for a couple of weeks and every time I go to make it I end up with a completely new version: double chocolate brownies, chocolate chip cookies, blueberry and vanilla cookies (which tasted like blueberry muffins!). The list will no doubt continue to grow, but the best by far has been these banana cake nut butter brownies.

The chocolate chunks in the recipe are optional. If you want to keep the brownies entirely refined sugar free, leave this part out and you could substitute it for chopped nuts of your choosing.

I picked up the wrong chocolate in the supermarket, instead of plain 70% I ended up with roasted almond chocolate which I didn’t discover until I was cutting it up for the recipe. As it turned out, almond chocolate was pretty damn amazing too. So if you can get it, that would be my recommendation!

When choosing your chocolate for these brownies, if you want to keep the recipe dairy free make sure you choose a dark chocolate with no milk products in it, and the darker the better as this coincides with a higher antioxidant level and generally lower sugar levels.

These Banana Cake Brownies are amazing straight out of the oven when the chocolate is all warm melted, and they will keep for about 5 days in a sealed container.

Enjoy!

 

 

Banana Cake Nut Butter Brownies

 

Banana Cake Nut Butter Brownies

Prep time: 10 minutes Cook time: 30 minutes

1 ripe banana, mashed
3 eggs
1/2 cup nut butter of your choice (eg cashew, almond etc)
1/2 cup coconut sugar
1/4 cup dutch process cocoa or raw cacao powder
1 tsp baking soda
pinch of himalayan pink salt
125g dark chocolate (70% or higher) and/or nuts of your choice, cut into chunks

Preheat your oven to 160ºC fan bake.
Line a 20cm x 20cm square tin or 16cm x 30cm rectangular tin with baking paper.
Combine the mashed banana, eggs, coconut sugar, cocoa and salt. Stir in the nut butter ensuring the mixture is well combined (use an electric beater for this if you prefer). Stir in the baking soda ensuring there are no lumps and everything is well combined.
Pour the mixture into the lined tin and spread the mix out evenly. Sprinkle with chocolate or nuts if using, and place the brownie into the centre of your pre-heated oven for approximately 20-30 minutes.
The banana cake brownie is ready when a skewer inserted into the middle comes out clean. Note: if using chocolate for the top, avoid skewering a piece of chocolate otherwise you will get a false skewer result!
Remove the brownie from the oven and allow to cool in the tin until ready to cut. Store in an airtight container in your pantry for up to a week.

 

Banana Cake Nut Butter Brownies