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!

Print Recipe

Coconut Caramel Brownies (raw, GF, vegan)

Course

sweets

Keyword

dairy free, Gluten free, raw, vegan

Prep Time

15 minutes

Passive Time

2 hours chill

Servings

bites

Ingredients

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

Course sweets Keyword dairy free, Gluten free, raw, vegan Prep Time 15 minutes Passive Time 2 hours chill Servings bites Ingredients 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

Instructions

1. Line a slice 20x20cm tin with baking paper.
2. Place soaked dates and all other base ingredients into a food processor and blend until combined. Press into slice tin and set aside.
3. In a high speed blender, add caramel ingredients and blend until silky smooth.
4. Pour caramel over the brownie and sprinkle with toasted coconut.
5. 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.

Recipe Notes

This slice will keep in the fridge for up to 7 days.