Valentines Day recipe: Raw Berry Cream Brownies

Valentines-Day-recipeHappy valentines day lovelies. I thought I’d so something different and post a yummy recipe just in time for Valentines Day. My boy and I love our sweet treats but lately we’ve been experimenting with raw desserts. Here’s one we love that I whipped up today (for my beloved). Hope you all have a lovely Valentines day.

Raw Berry Cream Brownies: (Adapted from Practically Raw Desserts)

2 tsp Water
1 tsp Vanilla extract
1/2 cup Maple syrup OR Agave nectar (I used half of each)
1 cup Unsweetened apple purée
2/3 cup Raw cacao powder
2/3 cup Coconut flour
2/3 cup Almond flour/blanched ground almonds
Pinch of salt

Note: you may need more of the dry ingredients if your mixture is too wet.

Berry Cream:
1 cup Mixed frozen berries, defrosted (You can use fresh if in season)
3/4 cup Cashews (soaked, rinsed and drained)
1 Tbsp Maple syrup
1 tsp Lemon juice
Pinch of salt


  1. Line a small baking tin or container with parchment paper. I used a 5 1/2” by 3” cake tin
  2. Combine water through to apple purée and process in a food processor. In a separate bowl stir together the dry ingredients. Add the dry ingredients to the food processor and process again until all the ingredients and mixed.
  3. Spread the thick mixture into the lined tin and smooth out the top. Refrigerate in the freezer.
  4. For the berry cream, blend tall the ingredients.
  5. Pour the berry cream on top of the brownie and freeze for an hour or so. Remove the brownie from the container and cut into pieces.
  6. Store in the fridge or freezer. The topping will melt if left as room temperature.

Makes 12


Image © 2014 splishsplasch


Instagram: food

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I’ve been wanting to do some non-beauty related posts for a while and thought what better way to start then to share my love of food with you. Generally I’m a fairly healthy eater but on occasion I like to splurge on something special. There’s something so beautiful and artistic about food preparation, but let’s face it, it’s way better when we’re able to consume theses yummy goodies. The above are a couple of my food pics that I’ve either prepared myself or that have been prepared for me. If you like what you see you can find more of the same plus lots more non-food related pics on my instagram: splishsplasch

All content © 2013 splishsplasch

Tuesday Recipe: Seared Salmon with Balsamic Glaze and Watercress

Over the weekend I took my boyfriend out for an impromptu surprise birthday dinner. He’ll be away for his actual birthday so this was a little bit of a surprise treat. We went to a lovely restaurant in town where I had a delicious salmon dish (grilled Atlantic salmon, bacon and potato croquette, corn and mussel chowder to be exact). Since then I’ve been wanting to eat salmon for dinner every night. Hasn’t happened yet but tonight I’m going to try this lovely recipe courtesy of Brooklyn Farmhouse. Looks yummy and I’m sure it’ll go down a treat. 
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Tuesday Recipe: Raw Tacos

Tonight I’m feeling like a light and healthy dinner and these Raw Tacos from My New Roots look perfect. I honestly can’t get enough of the goodies on this blog and I highly recommend you visit some time – it’s full of healthy and nutritious recipes and health advice. Now I love Mexican food but more often then not I feel terrible after feasting on some nachos or tacos. This recipe on the other hand is definitely a healthier alternative and packed full of vitamins and minerals. It also contains avocados which are a good source of Vitamin B, C and E, potassium, folic acid and are known to lower blood cholesterol levels. I can’t believe I once you used to dislike these gifts of the Gods. I’m salivating just looking at this pic. So looking forward to dinner.

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Tuesday recipe

How incredible does this look? I’m one of the biggest date fans out there. Throw some walnuts in mix and you’ll have me doing cartwheels. I haven’t made this yet but I think it’ll make a nice birthday cake for that special someone (self included of course). Enjoy the pic and drool away. Also, you can find the recipe here.


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