Morning friends! Last day of the month, can you believe that? I hope the year has been great so far for all of you, I’ve been super busy back in school, it’s my last semester! I’m still shocked that it’s been 3 years already, and in a few more months I’ll be graduating as a holistic nutritionist.
In another note, a few weeks ago I made these INCREDIBLE raw vegan caramel brownies for my family and I can’t believe how good they turned out, so I decided to write down the recipe and finally I had sometime to post here on the blog, so here it is! I hope you try it and love it as much as we did!
Gastrawnomica’s Raw Vegan Caramel Brownies
Yields 14 small brownies
1 cup pitted medjool dates
2 cups almonds or 1 1/2 cups almond flour
2-3 tbsp cacao powder
1/2 tsp cinnamon powder
1-2 tbsp water if necessary
1/2 cup melted coconut oil
1/2 cup creamy almond butter
1/3 cup maple syrup, agave or coconut nectar
1/2 cdita vanilla extract
Start with the crust by putting all the ingredients on a high speed blender or food processor until sticky, add the water if needed. Transfer brownie to a square pan with parchment paper and spread until you cover all edges, try to make it even on all sides.
For the caramel fudge start by blending the almond butter, maple and vanilla. Add the melted coconut oil until smooth and creamy. Pour over brownie mixture and freeze for 3 hours.
Remove from freezer and let it sit for 5-10 minutes, cut in squares and enjoy! You can sprinkle a bit of cinnamon or chopped almonds.