Lisa Fabry Nutrition & Yoga Therapy salted maple walnut brownies

Salted Maple Walnut Brownies

I love salt and sweet together. Almost all of my desserts have at least a pinch of salt in them. It’s essential to bring out the flavour of chocolate and don’t get me started on salted caramel! I LOVE the stuff, but it’s hard to justify the quantities of butter and sugar… These caramelised walnuts hit that salty/sweet button, using a small amount of maple syrup instead of sugar, healthy fat from nuts rather than butter and a decent amount of good quality salt. They are delicious on their own, or as a topping for ice cream or mousse. Here they perk up the densest and squidgiest of chocolate brownies. 


Caramelised walnuts

  • 1 cup walnuts
  • ¼ cup maple syrup
  • ½ teaspoon Himalayan or sea salt

Brownies – dry ingredients

  • 2/3 cup cocoa
  • 1/3 cup coconut flour
  • 1/3 potato starch
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb soda

Brownies – wet ingredients

  • ½ cup coconut cream
  • ½ cup coconut oil
  • 1/3 cup brown rice syrup
  • ¾ cup raw sugar
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon Himalayan salt
  • 3 tablespoons arrowroot
  • ½ cup chocolate chips, or chocolate chopped into small pieces

Set the oven for 180° C / 350° F / Gas 4. Grease and line a 20cm (8”) square tin.


  1. Toast the walnuts in a dry heavy-based frying pan, cast iron is ideal, until they start to brown a little.
  2. Remove from the heat, add the syrup and stir until the walnuts are coated with syrup. Sprinkle with the salt and set aside.
  3. Mix the dry ingredients well in a bowl.
  4. Mix the wet ingredients, except the arrowroot, in a saucepan and melt over a low heat. When melted, remove from heat and whisk in the arrowroot.
  5. Add the wet ingredients to the dry and mix well. Pour into the tin.
  6. Sprinkle with the chocolate chips and walnuts.
  7. Bake for 20-25 mins, until just dried out on top. Don’t over-bake or the edges will dry out as they cool. The brownie will cool to a nice chewy texture.
  8. Keep in fridge.

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