Salted Caramel Chocolate Brownie
Sweets on a Monday? Why not!
New week, monad and back to reality again. Sometime returning back to reality after having a great, wonderful weekend can be tough, but instead of feeling too sad about is, let’s turn this Monday into something great instead. Yes, I’m talking about my No Bake Salted Caramel Chocolate Brownie Bites. Absolutely delicious and something that could cheer up any day!
What does this deliciousness consists of?
Three layers of deliciousness. In the bottom we have a chocolate brownie, thereafter a caramel filling with sea salt and at last a chocolate cover with sea salt and roasted coconut flakes. Oh yes, where have this been my whole life!
THIS RECIPE IS:
Vegan
Sugar Free
Can be made gluten free
No bake
Loads of layers of deliciousness
Very festive
Perfect to prepare and have stored in the fridge/freezer until your guests come over
Salted Caramel Chocolate Brownie
INGREDIENTS:
5 dates
1 tbsp coconut oil
1,5 dl fibre or gf oats
2 dl almond flour
2 tbsp raw cacao
1 tsp vanilla
100 g coconut milk, the fat part
a small pinch of salt
Caramel filling:
7 dates
100 g peanut butter
2 tbsp coconut oil
a pinch of salt
150 g dark chocolate + 1 tbsp agave syrup
Sea salt and toasted coconut flakes for garnishing
HOW TO MAKE:
Line a baking pan 20x20 or bread pan 25x11 with a baking sheet.
Mix all ingredients for the brownie in a food processor. Press out the dough in the pan and have it placed in the freezer while doing the next step
Mix all ingredients for the caramel filling until creamy and combined. Spread out a layer of the filling on top of the bottom. Set in the freezer again.
Melt your dark chocolate in a bowl over hot simmering water and add the syrup. It makes the chocolate more "fudgy", but you can skip it if you'd like. Pour this over the caramel.
Let it set in the freezer for approx 1 hour.
Spread some sea salt and toasted coconut flakes on top before serving.