For a long time I`ve been trying to make some delicious chocolate cake. I was browsing the internet, but I couldn`t find something interesting, although I got few information’s that were very helpful. Since I am new in this field of cooking (dairy and gluten free) it is very helpful for me to see what I can mix in order to get the same results. Anyway, I was firmly determined to come up with the recipe by the Easter time and I made it! 🙂 The biggest problem was the base (brownie) since I wanted to be raw. But I am fully satisfied with this recipe and I hope that you will like it too. For time to time I have sweet tooth, especially when I have heard workouts and this chocolate brownie taste even better than traditional chocolate cake.

Serves 12


For the brownies

235g of raw almonds (pulsed into flour)

4 tablespoons of raw cacao powder

8 soft madjool dates

4 dehydrated apricots chopped to add in at the end ( here it`s very important not to use dry apricot, because the taste is not he same and dehydrated have less sugar then dry )

3 tablespoons of maple syrup

1 tablespoon of Disaronno liquor (this one has almond taste, but you can use any flavour that you like or you don`t have to use it)

The zest of medium orange

Pinch of Himalayan salt


For the frosting

3 tablespoons of almond butter

1 tablespoon of coconut oil

2 tablespoons of raw cacao powder

1 cup of fresh orange juice

1 tablespoon of Disaronno liquor (optional)

For the topping

The zest of half and orange


Pulse the almonds into a flour into the blender. Add all the other ingredients to a blender and mix it well.

Spread the mixture into a brownie thin and then make the frosting. Spread the frosting over the mixture (brownie) and leave it to set in the fridge for about 3 hours. And the topping and then cut brownie into medium squares.