These are delicious and very rich – you really only need a small bite-size piece – surprisingly caramel like 🙂

Ingredients:

For the brownies…

1 cup dry pecans (I used brazil nuts instead)

1 cup dry walnuts

3/4 cup pitted medjool dates

1/3 cup cacao powder

pinch of sea salt

For the caramel-vanilla icing…

1/2 cup cashews, soaked for 2 hours and drained

1 1/2 Tbsp. coconut nectar

3 Tbsp. coconut palm sugar

1 Tsp. vanilla powder

1/2 Tsp. lemon juice

pinch of sea salt

1/4 cup melted coconut butter

2 Tbsp. melted cacao butter

Method:

For the brownies…

Combine the nuts in a food processor and pulse until coarsely ground.  Add the dates 2 or 3 at a time, pulsing between additions until well-incorporated. Add the remaining ingredients and pulse until well combined.  The mixture should be sticky.

Place the mixture in a lined brownie tin and press down into the tin.  Refrigerate while making the caramel.

For the caramel…

Combine all ingredients except the melted butters in a high speed blender until combined.  With the machine running, slowly add in the melted butters.  Blend until smooth.

Pour the caramel topping over the brownie base and refrigerate for at least 1 hours before serving.

I cut mine into 24 slices.  I’ll keep these in the fridge or the freezer as a handy anytime snack or just in case I have visitors 🙂

Enjoy!

Ally x

Giving credit where credit is due…

Thanks Amber for another recipe from ‘Practically Raw’