There are three layers to this Best Ever Raw Caramel Brownie Slice, the chocolate brownie base, a gooey caramel layer and crunchy chocolate layer to top it off.
What can I say about this masterpiece.
It is one of the best ever recipes that I have created on Becomingness! Hands down!
This recipe is a mashup of two of my recipes: my Raw Caramel Slice and my Raw Chocolate Brownies and the result is AMAZING!!
WHAT YOU NEED
For the brownie base
- Walnuts
- Medjool dates
- Raw cacao powder
- Vanilla paste (or extract)
- Sea salt
For the caramel layer:
- Medjool dates
- Macadamias
- Maple syrup or rice malt syrup
- Vanilla paste (or extract)
For the chocolate layer:
- Coconut oil
- Maple syrup (rice malt syrup would also work)
- Raw cacao powder
I love working with these ingredients!
To avoid the chocolate layer cracking, make sure that all the layers are completely frozen before you slice it.
Plus, make you sure use a hot knife to slice it when it has completely frozen which will make it easier to slice.
RELATED RECIPES
Best Ever Raw Caramel Brownie Slice
There are three layers to this Best Ever Raw Caramel Brownie Slice, the chocolate brownie base, a gooey caramel layer and crunchy chocolate layer to top it off.
Ingredients
Brownie Base
- 2 cups walnuts
- 1 + ½ cups medjool dates, pitted
- ⅓ cup raw cacao powder
- 1 teaspoon vanilla paste (or extract)
- Pinch of sea salt
Caramel Layer
- 14 medjool dates, pitted
- 1 cup raw macadamias
- ½ cup pure maple syrup or rice malt syrup
- 2 teaspoons vanilla paste (or extract)
Chocolate Layer
- ⅓ cup coconut oil
- 2 tablespoons pure maple syrup (rice malt syrup would also work)
- ⅓ cup raw cacao powder
Instructions
- Prepare 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.
- Prepare 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.
- Prepare 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.
- Slice and store: Remove from the tin, slice straight away and store in an airtight container in the freezer
Notes
- 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 and use a hot knife to slice.
- 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.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 9mgCarbohydrates: 32gFiber: 4gSugar: 23gProtein: 4g
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rebecca
i want t make
Vanessa Vickery
Enjoy 🙂
Kata
Love it ... everyone in the family loved it... thanks Kata
Andrea
Hey there ?
I usually don't have macadamias in the house. Could I use cashews instead?
Thanks a million
Andrea