Salted Caramel & Strawberry Flavoured Cashew Milks

Salted Caramel & Strawberry Flavoured Cashew Milks

Strawberry & Caramel Flavoured Cashew Milks


This recipe for salted caramel and strawberry cashew milks is one of the favourite recipes from a food workshop I held last week. The workshop was in collaboration with the Collected workshop series and covered unrefined sugars and raw foods.

We discussed which unrefined sugars are available in New Zealand, the definition of raw food and it’s benefits, how to soak nuts and make cashew milks, the benefits of smoothies with hints and tips for successfully creating your own blends.

During the workshop I demonstrated 6 recipes, two of which were these raw desserts: raw chocolate avocado mousse and raw chocolate and raspberry brownies. As well as one breakfast recipe (pictured below), two smoothie recipes from my Inspired Smoothies e-book, and these two flavoured cashew milks.



Salted Caramel & Strawberry Flavoured Cashew Milks


One of the best things about these types of workshop is everyone gets a taster once I’ve finished demonstrating a recipe and I get their feedback on the spot!

In case you’re curious, the winning recipes of the night were the raw cacao avocado mousse (they couldn’t believe how delicious it tasted despite containing avocado), the strawberry cashew milk (everyone agreed far better than any bought strawberry flavoured milk), and the green smoothie (they loved the refreshing hint of mint).


Raw Chocolate & Raspberry Brownie

Natava Superfoods kindly contributed some of their amazing organic ingredients for the workshop, such as raw cacao powder, cacao nibs, raw cacao butter, coconut sugar, chlorophyll powder, chia seeds and virgin coconut oil.

Check out their online store here to see their full range, plus they have some great deals on shipping too.

All the workshop participants went home with a jam packed goodie bag full of gifts, special offers and edible treats, and a heap of new recipe ideas and inspiration.





Cashew milk is my favourite nut milk to make because it is one of quickest and easiest. Cashews only require 2-4 hours soaking, and because they absorb the water so well, they blend very easily into a smooth creamy milk that doesn’t require any filtering through a nut milk bag.

Cashews are a great source of magnesium, copper, zinc, manganese and phosphorus. Magnesium helps the proper growth and maintenance of bones, maintains normal nerve and muscle function and supports a healthy immune system. Copper plays a role in a wide range of physiological processes including iron utilisation, elimination of free radicals, the production of melanin and development of bone and connective tissue. So one could easily argue that cashew milk is just as healthy for your bones (if not more!), as traditional cow’s milk.

Fresh cashew milk has a mild creamy flavour that lends itself beautifully to other flavours. You can keep it simple and add a little sweetener e.g. a medjool date, pure maple syrup or rice syrup, and some vanilla for a creamy vanilla flavoured milk. Or you can go crazy with flavours like salted caramel, choco banana or strawberry mint! Use the recipe below as a guide and feel free to get creative with your own flavour combinations. Enjoy.


Cashew Milk (Base recipe)

2 cups raw cashew nuts
6 cups filtered water
1 pinch salt

Place the cashew nuts into a bowl, cover with water and stand for 2-4 hours. Drain off the water and rinse the cashews thoroughly. Place the cashews into a blender with 2 cups of water and a pinch of salt and blend until smooth. Add the remaining water and blend to combine. The cashews should blend so completely that there is no need to strain this milk.
Store the cashew milk in a sealed bottle in the fridge for up to 3 days.

Strawberry Cashew Milk

2 cups cashew milk
1 cup frozen strawberries
1 Tbsp maple syrup
1 tsp vanilla powder/essence or scraped vanilla pod
pinch himalayan pink salt

Place all the ingredients into a blender and blend on high until smooth. This milk can be served immediately as the frozen strawberries chill it nicely. Alternatively store in a sealed bottle or jar in the fridge for up to 3 days.

Salted Caramel Cashew Milk

2 cups cashew milk
4 medjool dates, pitted
1 Tbsp maple syrup
1/2 tsp himalayan pink salt
1 tsp vanilla powder/essence or scraped vanilla pod

Place all the ingredients into a blender and blend on high until smooth. This milk needs to be chilled a little before serving to taste the best. Store in a sealed bottle or jar in the fridge for up to 3 days.



Raw Chocolate and Raspberry Brownies

Raw Chocolate and Raspberry Brownies

Raw Chocolate and Raspberry Brownies


These chocolate and raspberry brownies are entirely raw, have a whole avocado hiding inside them, and are bursting with nutrients which, I think, makes them taste even more amazing!

Made from a base of brazil nuts, which are a great source of selenium and magnesiu, and avocado, a good source of healthy fats, these brownies are packed with plant protein. Raw cacao powder provides the antioxidant rich chocolate hit, and dates provide the sweetness as well as dietary fibre and even more mineral goodness in the form of iron, potassium and magnesium. Raspberries add a lovely tartness to balance out the sweetness (although these brownies are definitely not as sweet as your standard baked chocolate brownie), and a little desiccated coconut adds to the flavour and texture. 

They’re very quick and easy to make, simply combine the ingredients in a food processor then press into a lined tray. Chill for 30 minutes before cutting into slices. Or if you’re feeling creative use a cookie cutter to cut into fun shapes! In honour of upcoming Valentine’s day I made these into hearts, and what better gift to give – a guilt free dessert that actually serves your health!


Raw Chocolate and Raspberry Brownies

Makes: 20 pieces
Prep time: 20 minutes

2 cups brazil nuts (raw)
1 avocado, skin and stone removed
15 medjool dates, pitted, chopped
4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar
1 cup raw cacao powder
1/2 cup desiccated coconut
1 tsp vanilla powder
pinch himalayan pink salt
1-2 cups freeze dried raspberries (depending on your tastebuds)*

Line a small brownie tray with a double layer of cling film. Place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Place the nuts into a bowl and set aside.

Combine the chopped dates, avocado, cacao powder, maple syrup, sea salt and vanilla in the food processor and blend until you have a smooth chocolately paste (this tastes amazing!). Add the brazil nuts and coconut and pulse until just combined. Add the raspberries and pulse again until just combined.

Press the brownie mixture evenly into your lined tray and place in the fridge to chill for half an hour. Once chilled, lift the brownie out of the tray and cut into desired shapes. Store in a sealed container in the fridge for up to 1 week.

*freeze dried raspberries by ‘fresh as’ can be found in local food stores such as Farro, Nosh and some New worlds.


Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie



Many moons ago while I was living in London, I discovered that chocolate brownies which were my ultimate sweet treat back then, were in fact super easy to make.

After trying a few average recipes, I made it my misison to find the ultimate, decadent, dark chocolate brownie recipe.

I tried out many, many recipes (much to my flatmates delight), and eventually settled on two. One had chocolate chunks and one didn’t.

I was looking for the perfect brownie that had a glossy top crust and was moist and soft on the inside. It couldn’t be too cakey or too fudgey, and it had to have the perfect melt in the mouth texture. Lastly, it had to actually taste like chocolate, not just sugary sweetness.

Over time my two winning recipes were slowly adapted and eventually morphed into one ultimate dark chocolate brownie recipe.

More recently I adapted it to include alternative ingredients making it dairy, gluten and refined sugar free (depending on the type of chocolate you use), while ensuring that it still tasted exactly the same as the original recipe!

This final version has raspberries added because their sweet tartness perfectly balances the rich chocolate flavour. I also think they make the brownie look much prettier and festive, making this a great recipe for special occasions such as Valentine’s day or Christmas!


Decadent Dark Chocolate & Raspberry Brownie



These brownies MUST be eaten at room temperature to ensure you get the true melt-in-mouth experience. They will keep well in or out of the fridge in a sealed container for up to 2 weeks. In hot weather I recommend storing them in the fridge and bringing them to room temperature half an hour before serving. They’re also fantastic when heated gently and served as a dessert with your favourite  yoghurt or ice cream.


Decadent Dark Chocolate & Raspberry Brownie

Makes: 24 pieces
Prep time: 20 minutes Bake time: 45 minutes

325g dark chocolate (I use 62% cacao solids with no milk products)
200g coconut oil
2g sea salt
1 Tbsp espresso coffee  (or 1 Tbsp instant coffee mixed with 1 Tbsp cold water)
240g coconut sugar
3 eggs
1 tsp baking powder (gluten free)
60g rice flour
40g cornflour
200g frozen organic raspberries

Preheat oven to 160ºC and line a baking tin with baking paper. This recipe fits well in a rectangular 23cm x 32cm tin.

Break up the chocolate and place in a heat proof bowl along with the coconut oil, salt and coffee. Place the bowl over a pan of simmering water ensuring the bowl isn’t touching the water. Stir occasionally until melted.

Meanwhile, place the eggs and coconut sugar in a mixing bowl and beat (either with an electric handheld beater or in a bench top mixer) until they become pale and frothy, approximately 10 minutes. This beating time ensures you will have a nice glossy top to the brownies.

When the chocolate mixture has melted, slowly add it to the egg mixture and stir well. Sift the rice flour, cornflour and baking powder together and stir into the mixture.

Pour the mixture into the prepared pan and spread evenly. Sprinkle the frozen raspberries over top and gently press into the mixture.

Place brownie in the centre of the oven and bake for 45 minutes or until a knife comes out clean. The brownie should have risen slightly and have a nice glossy top.

Allow to cool on a rack and then cut into desired shapes.


Frozen raspberries are best used in this recipe to ensure they don’t burn during baking.