Description
Deliciously rich and decadent Raw Vegan Caramel Brownies that are dairy-free, gluten-free, and refined sugar-free. Made with wholesome ingredients like walnuts, medjool dates, cashew butter, and dark chocolate, these brownies feature a chewy base, a smooth vegan caramel layer, and a luscious chocolate topping with crunchy pecans. Perfect for a healthy dessert or snack that satisfies your sweet tooth without any baking.
Ingredients
Scale
Brownie Base
- 200 g walnuts (or pecans)
- 80 g unsweetened cocoa powder
- ½ teaspoon sea salt
- 300 g medjool dates, pitted (about 15 dates)
- 200 g cashew butter
- 1 tablespoon vanilla extract (optional)
Caramel Layer
- 225 g medjool dates, pitted (about 11 dates)
- 80 ml pure maple syrup
- 80 g cashew butter
- 240 g chilled canned full-fat coconut milk (only the thick part from the top)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
- ½ teaspoon sea salt
Topping
- 180 g dark chocolate
- 3 tablespoons cashew butter
- 20 pecans
- Flaky sea salt (optional)
Instructions
- Prepare the Brownie Base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz for a few minutes until the mixture becomes a fine crumb consistency similar to ground nuts.
- Combine Brownie Ingredients: Add the pitted medjool dates, cashew butter, and vanilla extract (if using) to the food processor. Blend again until the mixture sticks together well forming a dough-like consistency.
- Press Into Pan: Line an 8 x 8-inch cake tin with parchment paper. Press the raw brownie mixture firmly and evenly into the pan using the back of a spoon or your fingers. Smooth the surface and then place the pan in the fridge to chill.
- Make the Caramel: In a high-speed blender, add all the caramel ingredients: medjool dates, maple syrup, cashew butter, thick coconut cream, vanilla extract, coconut oil, and sea salt. Blend until smooth and creamy, scraping down the sides as necessary to ensure there are no lumps.
- Spread Caramel Layer: Using a spatula, evenly spread the caramel mixture over the chilled brownie base. Place the assembled brownie in the freezer to set for about 1 hour or refrigerate overnight for best results.
- Prepare the Chocolate Topping: Melt the dark chocolate and cashew butter together gently until smooth. You may use a double boiler or microwave in short bursts, stirring between intervals to prevent burning.
- Add Topping and Seal: Pour the melted chocolate mixture evenly over the caramel layer. Use a spatula to spread it smoothly. Arrange the pecans on top while the chocolate is still melted so they stick properly. Sprinkle with flaky sea salt if desired.
- Set the Brownies: Place the brownies back into the freezer for 10-15 minutes to allow the chocolate topping to firm up completely.
- Serve: Remove from the freezer and cut into 16 to 24 portions using a sharp knife. Allow brownies to soften slightly at room temperature before serving if desired.
Notes
- The unsweetened cocoa powder should be high-quality for best flavor.
- Use soft, fresh medjool dates to ensure smooth blending and natural sweetness.
- Cashew butter should be smooth and creamy; homemade or store-bought both work well.
- Only use the thick cream from a chilled can of full-fat coconut milk for the caramel to achieve the right texture.
- Store the brownies refrigerated or frozen to keep them firm and fresh.
- These brownies are naturally gluten-free, vegan, and free from refined sugar.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
