Best Ever Raw Caramel Brownie Slice

best-ever-raw-caramel-brownie-slice

What can I say about this Raw Caramel Brownie Slice!

It is one of the best ever recipes that I have created on Becomingness! Hands down!

The funny thing is that is a mashup of two of my recipes: my Raw Caramel Slice and my Raw Chocolate Brownies.

The result is D-E-L-I-C-I-O-U-S!!

My Raw Caramel Brownie Slice is gluten, dairy and refined sugar free (as always) and suitable for paleo and vegan lifestyles. There are three layers to this masterpiece, the chocolate brownie base, a gooey caramel layer and crunchy chocolate layer to top it off. 

I have had issues with the chocolate layer on some of my slices cracking when you slice them. I have found that it was easier to slice when all the layers are completely frozen. I hope this makes sense.

I hope you enjoy my latest creation.

Ness x

best-ever-raw-caramel-brownie-slice

Best Ever Raw Caramel Brownie Slice

Makes 20 pieces

Ingredients

Brownie Base

  • 2 cups walnuts
  • 1 + 1/2 cups medjool dates, pitted 
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla paste (or extract)
  • Pinch of sea salt

Caramel Layer

  • 14 medjool dates, pitted

  • 1 cup raw macadamias

  • 1/2 cup pure maple syrup or rice malt syrup

  • 2 teaspoons vanilla paste (or extract)

Chocolate Layer

  • 1/3 cup coconut oil
  • 2 tablespoons pure maple syrup (rice malt syrup would also work)
  • 1/3 cup raw cacao powder

Method

To make the brownie base, process the walnuts in a food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon.

To make the caramel layer, process the macadamias in a food processor until they resemble fine crumbs, next add the medjool dates, maple syrup and vanilla paste and process until completely combined and smooth. Spoon the mixture on top of the brownie base and smooth with the back of a spoon.

To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 2-3 hours.

Remove from the tin, slice straight away and store in an airtight container in the freezer

Note: You may get some cracks in the chocolate. These should be minimised if you let the slice set in the freezer for 2-3 hours. 

 

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