Raw Caramel Chocolate Brownies

Pit the dates

Soak them in a warm water to soften if needed

Line a tray with baking paper

I used a 20 cm by 15 cm tray

Process pumpkin seeds and almonds into a coarse meal

Transfer them both into a big mixing bowl

Put soaked dates (without water) into the food processor with a good pinch of salt and about 2-3 tbsp of coffee (use just enough to get a smooth paste) and process until you get a smooth date paste

Measure out 150 ml (1/2 cup + 1/8 cup) of date paste and set aside for the frosting

Transfer the rest of the date paste into the mixing bowl with ground pumpkin seeds and nuts and combine into a ‘dough’

Add 1/2 cup of sifted cacao and work it into the ‘dough’

I found that it is best to use your hands (unless you have a very good food processor), plus it’s also easier to judge if the paste isn’t too dry

If you find it too dry, add another 10 ml of coffee (or water), but do it gradually so that you only add as little moisture as necessary

Spread the brownie ‘dough’ in the lined tray, pressing it down well and into the corners

Make sure the base layer is even

Pop it into the freezer to set

Clean your food processor

Put 150 ml of date paste back into the food processor with almond butter and 1/2 tsp of salt (you can add more to taste)

Add 1 tbsp of water to make it more spreadable

You can also add 1 tbsp of coconut oil if you want the top to be a bit less tacky after it has set, but that’s absolutely not necessary

Process until you get a smooth, spreadable salted caramel

Take the base layer out of the freezer and spread salted caramel on top

Sprinkle with chopped almonds

Put into a freezer for 2 hours before cutting

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