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Raw Vegan Caramel Brownies Recipe

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★★★★★

5 from 74 reviews

Indulge in these decadent Raw Vegan Caramel Brownies, a wholesome treat combining rich walnuts, creamy cashew butter, luscious medjool dates, and layers of smooth caramel and dark chocolate. This no-bake dessert is perfect for plant-based diets, featuring natural sweetness and a delightful balance of flavors and textures that satisfy your chocolate cravings while keeping it healthy and vegan.

Ingredients

Scale

Brownie Base

  • 200 g (1 ¾ cups) walnuts or pecans
  • 80 g (¾ cup + 2 tsp) unsweetened cocoa powder (Dutch-processed or raw cacao powder)
  • ½ teaspoon sea salt
  • 300 g (2 cups) medjool dates, pitted (about 15 dates)
  • 200 g (¾ cup + 2 tbsp) cashew butter
  • 1 tablespoon vanilla extract (optional)

Caramel Layer

  • 225 g (¾ cup) medjool dates, pitted (about 11 dates)
  • 80 ml (⅓ cup) pure maple syrup
  • 80 g (⅓ cup) cashew butter
  • 240 g (1 cup) chilled canned full-fat coconut milk (use only the thick part from the top of the can)
  • 1 teaspoon vanilla extract
  • 1 tablespoon solid coconut oil

Topping

  • 180 g (6.3 oz) dark chocolate
  • 3 tablespoons cashew butter
  • 20 pecans
  • Flaky sea salt (optional)

Instructions

  1. Prepare the Brownie Base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz for a few minutes until the mixture resembles a fine crumb consistency. Then add the pitted dates, cashew butter, and vanilla extract if using, and blend again until the ingredients stick together into a dough-like consistency.
  2. Set the Brownie Base: Press the raw brownie mixture firmly into an 8 x 8-inch cake tin lined with parchment paper. Use the back of a spoon to smooth the surface evenly. Place the tin in the refrigerator to chill and firm up.
  3. Make the Caramel Layer: Combine all caramel ingredients—pitted dates, maple syrup, cashew butter, thick coconut milk, vanilla extract, and solid coconut oil—in a high-speed blender. Blend until smooth and creamy, stopping to scrape down the sides with a spatula as needed to avoid lumps.
  4. Assemble the Caramel: Spread the creamy caramel evenly over the chilled brownie base using a spatula. Set the assembled base and caramel in the freezer for about an hour to allow the caramel to firm, or refrigerate overnight for best results.
  5. Prepare Topping: Gently melt the dark chocolate and cashew butter together, stirring until well combined and smooth. Pour this chocolate mixture over the caramel layer and spread evenly with a spatula.
  6. Add Pecans and Salt: Arrange the pecans on top of the melted chocolate to ensure they stick well. Optionally, sprinkle flaky sea salt over the top for a savory contrast.
  7. Final Set: Place the assembled brownies in the freezer again for 10-15 minutes to let the topping firm up.
  8. Serve: Use a sharp knife to cut the brownies into 16 to 24 portions depending on your preferred size. Keep stored in the refrigerator or freezer to maintain freshness.

Notes

  • Cocoa Powder: Use Dutch-processed cocoa powder for a rich chocolate flavor or raw cacao powder for a slightly more bitter, intense taste.
  • Dates: If your dates are dry, soak them in boiled water for 20 minutes, then drain before using to ensure softness and ease of blending.
  • Cashew Butter Substitutes: Almond butter, peanut butter, hazelnut butter, or tahini can be used as alternatives depending on your dietary preferences or allergies.

Keywords: raw vegan brownies, caramel brownies, no-bake dessert, vegan dessert, healthy brownies, raw caramel, cashew butter brownies, gluten free brownies

Find it online: https://busyrecipe.com/raw-vegan-caramel-brownies-recipe/