Raw Caramel Brownie Recipe

I have a recipe for a delicious sweet treat to share with you all! If you love the fudgy sweetness of brownies, get your hands on this vegan-friendly recipe and start making it ASAP.

Made with three delicious layers, this Raw Caramel Brownie tastes amazing — and it’s a real crowd-pleaser. 

For those of you who loved my recipe for healthy chocolate brownies, make sure you give this one a try too. Warning — these brownies are super addictive, so you might have trouble stopping at just one serve! 

Raw Caramel Brownie

Prep Time: 30 mins    
Freezer Time: 3 hours   
Total Time: 3 hours 30 mins
Serves: Makes 16 squares

Dietary Preferences: Vegan, Vegetarian, Gluten-free, Dairy-free

Ingredients:

Base

• 70g almonds
• 50g walnuts
• 8 Medjool dates, pitted and chopped
• 4 dried figs, roughly chopped
• 65g cacao powder
• 2 tbsp water

Caramel Layer

• 8 Medjool dates, pitted and soaked in hot water for 1-2 hours
• 65g raw macadamia nuts
• 3 tbsp tahini
• 1 tsp vanilla extract
• 1 tbsp water
• 2 tbsp coconut oil, melted

Chocolate Layer

• 50g coconut oil
• 60ml maple syrup
• 30g cacao powder

Method:

1. Line a 20cm x 20cm baking tin with baking paper. 

2. To make the base, place the almonds and walnuts in a food processor and process until they resemble fine crumbs. Add the dates, figs, cacao powder and water and process until well-combined and a sticky dough forms. Spoon the mixture into the lined baking tin and press down with damp hands until the mixture is evenly distributed to form the base. Place in the freezer while you prepare the caramel layer.

3. To make the caramel layer, drain the dates well and place in a food processor with the macadamia nuts, tahini, vanilla extract, water and coconut oil. Process until well-combined and smooth. Ensure that you scrape down the sides of the bowl occasionally.

4. Pour the caramel layer over the base and smooth using a spatula. Return to the freezer for 20-30 minutes before adding the chocolate topping. Make sure this layer has set before adding the chocolate layer.

5. To make the chocolate layer, place the coconut oil in a small saucepan and melt over a low heat. Remove from the heat and whisk in the maple syrup and cacao powder until well-combined and smooth. 

6. Pour the chocolate layer over the caramel layer. Cover with plastic film and return to the freezer for 1-2 hours to set. Remove from the tin, cut into 16 squares and serve. Enjoy!

* The sliced caramel brownie can be stored in an airtight container in the fridge for up to 2 weeks.