Take indulgent, gooey chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite. The best of both worlds, and fully raw!
Vegan Salted Caramel Brownies
Here’s some describing words for these salted caramel brownies: rich, gooey,, melt-in-your-mouth-y, chewy, sweet-and-salt-tastic, and perfect in every way. One bite and you’re in brownie heaven. And they’re really quite simple.
Base: 2 cup pecans
1 ½ cups Medjool dates, pitted
Good quality salt
2/3 cup raw cacao powder
½ cup coconut flour
¼ cup malt syrup
For the brownie:
1/4 cup tahini
2 Tbsp maple syrup
2 Tbsp coconut oil (melted)
1/8 tsp salt
Topping: 65 grams dark vegan chocolate.
For the brownie: Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper).
Caramel layer: Add all ingredients to a bowl, mix together well then pour over brownie base and set in the fridge.
Topping: Melt chocolate, pour over top
Once the bar has set, remove from freezer and the cake tin. Cut into desired slices, the store in a air tight container