Description
Indulge in these decadent Raw Vegan Caramel Brownies that are rich, fudgy, and topped with a luscious caramel layer, all made with wholesome ingredients.
Ingredients
Units
Scale
Brownie:
- 200 g (1 3/4 cups) walnuts or pecans
- 80 g (3/4 cup + 2 tsp) unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 300 g (2 cups) medjool dates, pitted
- 200 g (3/4 cup + 2 tbsp) cashew butter
- 1 tablespoon vanilla extract (optional)
Caramel:
- 225 g (3/4 cup) medjool dates, pitted
- 80 ml (1/3 cup) pure maple syrup
- 80 g (1/3 cup) cashew butter
- 240 g (1 cup) chilled canned full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, solid
Topping:
- 180 g (6.3 oz) dark chocolate
- 3 tablespoons cashew butter
- 20 pecans
- flaky sea salt (optional)
Instructions
- Brownie: Add walnuts, cocoa powder, and salt to a food processor, blend until crumb consistency. Add dates, cashew butter, and vanilla, blend into dough. Press into lined tin.
- Caramel: Blend all caramel ingredients until smooth. Spread over brownie base and chill.
- Topping: Melt chocolate and cashew butter, pour over caramel. Add pecans, salt, chill to set. Cut into portions.
Notes
- Use Dutch-processed cocoa for a deep chocolate flavor.
- Soak drier dates in boiled water for 20 minutes if needed.
- Swap cashew butter with other nut or seed butters.
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg