Salted Caramel Brownies | Improved recipe
- Addicted to dates
- Oct 10, 2019
- 3 min read
It's been exactly two years since i first created this recipe, and in fact since i posted my very first video on YouTube. Looking back it it now, it was cringe-y AF! YouTube is something that I’ve had to put on the shelf this year due to other commitments. Sometimes you have to stop trying to juggle everything and find your focus though right? I’ve tweaked the recipe slightly from the original, which has resulted in the most bomb-ass salted caramel filling you can imagine. Not to over-sell it but this stuff is something you need in your life, now! The recipe makes a little more than needed for the brownies which means that you can keep some to hand in your fridge to top your porridge, nicecream, add to smoothies, raw desserts of what have you!
WHY MAKE THIS RECIPE?
Plant-based and Vegan-friendly
Chocolate on salted caramel on chocolate!
Easy to make
No-bake
Egg-free
Dairy-free
Free from animal derived products
Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!
I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x
Salted Caramel Brownies
Serves: 9
Equipment: High speed blender, food processor, baking dish or lunch box (approx 10”x 8” or similar)
INGREDIENTS
BASE
2 cups walnuts
¼ tsp Himalayan pink salt
12 medjool dates (pitted)
1 tbsp cashew butter
½ cup cacao powder
CARAMEL
10 medjool dates (pitted)
⅓ cup maple syrup
⅓ cup cashew butter
½ 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 chocolate
1 tsp coconut oil (solid)
GARNISH
9 x pecan nuts
Some more Himalayan pink salt
PREPARATION
To make the base begin by adding 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.
Lastly 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/lunch box with parchment paper and press the brownie dough evenly into the base of the pan.
Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin. Set the brownie dough aside in the fridge.
For the caramel, add all the 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 (you can use all or just part of the caramel mixture if you prefer). 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.
Sit the brownies into the freezer for about 15 minutes to set.
Lastly, sprinkle with some Himalayan pink salt for garnish and cut the brownies into 9 portions using a sharp knife.
These brownies can be stored in the fridge in an airtight container for up to a week. Alternatively, you can freeze them and defrost as needed.
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