Coconut Caramel Brownies (raw, GF, vegan)
These are heaven in a mouthful! A beautiful raw chocolate base and a silky coconut caramel, these two pair so well!
The toasted coconut on top really finishes this off perfectly, so don't skip the toasting part if you're not using pre-toasted coconut!
Raw Chocolate Brownie
1 cup dates (soaked in boiling water for 10 minutes)
1 cup almond meal
1 cup fine coconut
3 Tbsp raw cacao powder
1 Tbsp cashew butter
2 Tbsp coconut oil, melted
Coconut Caramel
4 Tbsp cashew butter
1 cup coconut cream
1/4 cup maple syrup
1/2 cup coconut oil, melted
1/4 tsp sea salt
Directions:
Line a slice 20x20cm tin with baking paper.
Place soaked dates and all other base ingredients into a food processor and blend until combined. Press into slice tin and set aside.
In a high speed blender, add caramel ingredients and blend until silky smooth.
Pour caramel over the brownie and sprinkle with toasted coconut.
Transfer to the freezer for 2 hours minimum or until caramel is hard and set. Take out of the freezer and thaw for 5 mins before slicing.
This slice will keep in the fridge for up to 7 days.
