Dark chocolate brownie + soft caramel frosting = a match made in culinary heaven.
If you love chewy brownies and salted caramel, this cake is yours to make (but not bake, because, thankfully, it’s raw)!!
This raw vegan slice is composed of two simple (irresistible) layers:
1. Dark chocolate brownie base— Packed with almonds, cashews, and brain-healthy flax seeds and cacao. It’s also 100% sweetened with dates, meaning the sugar is bound up with beneficial fiber and vitamins/minerals.
2. Salted caramel frosting— Sweetened with nature’s caramel candy (dates!) and made extra smooth and luscious thanks to almond butter, fiber/brown rice syrup, and coconut oil. Good luck trying not to eat it straight.
If you’re exclusively a brownie lover, simply leave out the frosting!
The raw brownie is oh-so-chewy and delicious on it’s own, your dark chocolate cravings WILL be satisfied (rejoice!).
I hope you love this raw caramel brownie as much as I do! It’s:
Loaded with caramel
Easy to make
Soft + chewy!
Because you can never have enough raw caramel treats….
Raw Caramel Brownie Slice
This raw caramel brownie slice is naturally sweetened and packed with fiber. It's full of chewy dark chocolate brownie + luscious salted caramel frosting!
- Dark Chocolate Brownie:
- 1 cup unsalted almonds (raw or roasted)
- 1 cup unsalted raw cashews
- Scant 1/4 cup ground flax seeds
- 1/2 cup cacao powder
- 1 packed cup (~160 g) dates (soaked in hot water for ~10 min if not already soft and gooey)
- 3 tbsps natural almond butter (or cashew butter)
- 3 tbsps water
- 1 tsp vanilla extract
- Good pinch salt
- Caramel Frosting:
- 1 packed cup (~160 g) dates (soaked in hot water if not already soft)
- 1/4 cup natural almond butter (or sub cashew butter for a slightly different flavor; if yours is salted go easier on the added salt below)
- 1/4 cup maple fiber syrup or brown rice syrup (or sub other thick/sticky liquid sweetener)
- 3 tbsps coconut oil, melted
- 2 tbsps water
- 1 1/2 tsps vanilla extract
- Generous pinch or two salt (add to taste based on desired salted caramel flavor)
Line a ~9-inch cake tin with parchment paper (or use a ~9x9-inch brownie tin).
Blend the flax seeds until fully ground and powdery (if not already ground); set aside. Blend the nuts into a meal-- not as fine as flour. Transfer to a large bowl.
Blend the soft dates in a food processor or high-powered blender until they break down and clump together. Add the vanilla extract, almond butter, and 3 tbsps water, and blend again to combine.
At this point you can either combine the wet + dry mixtures in a bowl, stirring very well until they're incorporated, or, if using a food processor, you can add the dry ingredients (along with the cacao and pinch salt) to the date mixture, and pulse until combined.
Taste and add a tad more cacao for a darker chocolate flavor, or a couple teaspoons of syrup if you'd prefer for more sweetness. The resulting mixture may be a little loose, but should hold shape when pressed into the tin. If it's not sticking together well, add an extra teaspoon or so of syrup/nut butter/water. Press the brownie mixture into the pan very well to ensure it will hold together (I recommend using the flat bottom of a glass or other hard object to help pack it in), and pop in the freezer.
Make the caramel by blending together all of the ingredients until mostly smooth and no large chunks of date remain. Taste and add more vanilla, salt, syrup, etc., if desired. Spread over the brownie base and return to the freezer for a few hours or until the caramel has firmed up enough and can be cleanly sliced.
Store in either the freezer or fridge; if left in the freezer for more than a few hours (i.e. overnight), it won't turn rock solid, but will harden up a little and is best enjoyed after being slightly thawed at room temperature.