Salted peanut butter frosted raw brownie cake


I’m not exactly sure what inspired this particular recipe, other than my love for peanut butter and raw chocolate brownies! I mean, what’s not to love about those right? Peanut butter- delicious.. raw brownies- also extremely delicious. Raw brownies are probably one of the simplest of raw desserts to make, yet are still one of my all time favourites. Over the past couple of years, I’ve made countless different batches of these things and tried and tested tonnes of different recipe variations. This may be a bit of a bold statement, but I think this particular lot is my favourite of all of the ones that I’ve made, ever! Technically they’re not actually brownies though.. more of one large brownie cake!



As for the frosting, this is basically a thick slathering of caramel like peanut butter goodness, topped with a whole host of raw chocolatey treats! I might have gone a little overboard with the decoration here, but this can be a little more of an indulgent treat, so why not eh? This is a great cake to make for a special event or if you’re having a few friends round for dinner or a movie night. It’s also really quick and simple to throw together, but still manages to look pretty impressive at the same time.. AND it’s all natural and homemade! So, you can still impress your mates with a healthy-er indulgent dessert, whilst not having to spend hours in the kitchen making it! I mean, it doesn’t even require any cooking, so is pretty fool-proof to be honest! That’s definitely my kind of recipe! 



Salted peanut butter frosted raw brownie cake


Raw brownie base

  • 1/2 cup cashew nuts
  • 1/2 cup almonds
  • 1 cup dates
  • 4 tbsp cacao powder
  • 1 tbsp coconut oil

Peanut butter frosting

  • 4 tbsp peanut butter
  • 3 tbsp coconut nectar honey (Vegan honey alternative from Coconut Merchant)
  • 1 tsp coconut oil


  • Ombar raw chocolate bar
  • Raw chocolate covered mulberries
  • Chopped peanuts
  • Sea salt


  1. Add the almonds and cashews into your food processor and pulse these together to break down the nuts. Add in the remaining brownie base ingredients and blend until everything begins to stick together.
  2. Press this into the base of a small springform cake tin and leave in the freezer whilst you mix up the icing.
  3. Mix the peanut butter with the coconut honey one tbsp at a time and then add in the coconut oil at the end and mix well so that everything is fully combined. Spread the frosting over the brownie base and garnish with the raw chocolate, mulberries, chopped peanuts and a generous sprinkling of sea salt. Leave in the fridge for a few hours to firm up slightly and enjoy!


Join the Conversation

  1. How long will this last in the fridge?

  2. I am so happy I found your blog, all your recipe look absolutely gorgeous! Keep up the good work 🙂

  3. Aw thank you! So pleased you like it 🙂

  4. I would probably leave it in the fridge for around 3 days, but I like to keep mine in the freezer as it doesn’t take long to defrost 🙂

  5. This looks so yummy and I want to try this. But the problem is, I’m allergic to cashew nuts. Is there an aternative for cashew? Thanks a lot!

  6. You could try it with another type of nuts, I’m sure it would work fine. Almonds usually work pretty well and hazelnuts are really nice too! x

  7. Thanks a lot!

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