May 18

Raisin Brownies with a Salted Pear-Caramel Drizzle

Prep time 20min

Baking time 10 + 5min

Servings 20


For the brownie layer

  • 350g Raisins
  • 100g of Dried Prunes Chopped
  • 100g of Dried Pears, Dried Nectarines or peaches
  • 150g Almond flour
  • 50g Ground flax seeds
  • 3 tsp Vanilla essence
  • 4 heaped tbsp raw Cacao
  • 1 tsp Cinnamon
  • 1/4 tsp Oryx Salt
  • 1-2 tsp olive oil (works best in a spray bottle for even distribution)

For the Salted Honey Caramel Drizzle

  • 100g Almond Butter
  • 50g of dried pears chopped in small pieces
  • 5 tbsp raw Honey
  • 1/2 tsp Oryx Salt
  • 2 tsp Caramel Essence
  • 1/2 cup of unsweetened almond milk
  • Almond flour, a pinch of cacao, chopped pear and raisins for garnish


  1. Preheat the oven to 190’C
  2. Prepare a baking tray with baking paper,
  3. Soak the raisins and chopped fruit in hot water for 10-15 min
  4. Drain well and mash
  5. Then add the almond flour, vanilla essence, cacao, cinnamon and salt.
  6. Mix well
  7. Place the mixture on the baking tray and even out by pressing down firmly till desired thickness,
  8. Dust with cinnamon and bake for 10min on 190’c
  9. Remove from the oven, spray with olive oil and place back in the oven for another 5min- the raisins should be all puffy and crispy
  10. Remove from the oven and let it cool off completely (Place in the fridge to speed up the process)
  11. In the meantime prepare a small pot with non-stick spray,
  12. Add all the ingredients for the Salted Pear Caramel drizzle to the pot and over low heat stir it together until the almond butter melts and the honey starts caramelizing
  13. Drizzle this over the bark and sprinkle with almond flour, raisins, pear & cacao and allow to cool off completely, before cutting into desired shapes and sizes

Keep refrigerated in an airtight container