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.
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!
To avoid the chocolate layer cracking, make sure that all the layers are completely frozen before you slice it. However, you will need to use a hot knife to slice it when it has completely frozen which will make it easier to slice.
I hope you enjoy my latest creation.
PIN FOR LATER
This 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.
- 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
- 14 medjool dates, pitted
- 1 cup raw macadamias
- 1/2 cup pure maple syrup or rice malt syrup
- 2 teaspoons vanilla paste (or extract)
- 1/3 cup coconut oil
- 2 tablespoons pure maple syrup (rice malt syrup would also work)
- 1/3 cup raw cacao powder
- 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.
- 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.
- 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
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.
Cook time does not include the time it takes for the raw caramel brownie slice to freeze — approximately 2-3 hours, depending on the temperature of your freezer.