Vegan Salted Caramel Brownies
Ingredients
Base
- 2 cups walnuts
- 1/4 tsp Himalayan pink salt
- 12 medjool dates (pitted)
- 1 tbsp cashew butter
- 1/2 cup cacao powder
Caramel
- 10 medjool dates (pitted)
- 1/3 cup maple syrup
- 1/3 cup cashew butter
- 1/2 tsp Himalayan pink salt
- 1 tsp vanilla extract
- 1 can chilled coconut milk (use only the thick part from the top of the can)
- 1 tsp coconut oil (solid)
Chocolate coating
- 200g vegan chocolate
- 1 tsp coconut oil (solid)
Garnish
- 9 x pecan nuts
- Some more Himalayan pink salt
Preparation
Add the walnuts and salt to your food processor.
Blitz until they form a light crumb consistency.
Add the cacao powder and blend for another minute to combine.
Add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
Line your baking dish or lunch box with parchment paper and press the brownie dough evenly into the base of the pan.
Set the brownie dough aside in the fridge.
Add all the caramel ingredients to your high speed blender and blitz until smooth and creamy without any lumps.
Transfer the caramel to a bowl and refrigerate for 30 minutes.
Use a spatula to evenly spread the caramel over the brownie base and set aside in the fridge to chill.
Melt the chocolate and coconut oil and stir well.
Pour the chocolate on top of the caramel brownies and stud the mixture with pecan nuts.
Place the brownies in the freezer for about 15 minutes to set.
Sprinkle with some Himalayan pink salt for garnish and cut the brownies into 9 portions using a sharp knife.
