Easy Vegan Brownies with Peanut Butter Caramel!

Celui qui me dit que ça n'a pas l'air bon!  Je ne le croirais pas!

For the Brownie Base: 1/2 cup walnuts 1/2 cup almonds 6 tablespoons raw cacao powder 1 cup pitted dates If using dried dates soak them in hot water for 15 minutes to soften. 2 teaspoons desiccated coconut For the Peanut Butter Caramel: 1/2 cup peanut butter 1/2 cup maple syrup 1/3 cup coconut oil 2 teaspoons vanilla extract 1 teaspoon salt For the Chocolate Frosting: 200 gram vegan dark chocolate chopped 2 tablespoons plant-based milk

INSTRUCTIONS

1. To make the base, add the walnuts, almonds and raw cacao powder to a food processor and pulse until fine. Add in the dates and desiccated coconut and process until well combined and the mixture sticks together when pressed between your fingers.
2. Spoon the mixture into a parchment lined dish of whatever size you like. We usually use a smaller container as we like our brownies to be very thick and decadent. Press the mixture down into an even layer and set aside.
3. To make the peanut butter caramel layer, add the peanut butter, maple syrup, coconut oil, vanilla extract and salt into a bowl and whisk together. The mixture will soon resemble a silky smooth caramel.
4. Pour the caramel over the brownie base, smooth it out with a spatula and allow to set in the refrigerator while you melt the chocolate for the top.
5. Add the chopped vegan chocolate into a bowl along with the plant milk and melt until smooth. Pour this over the top of the caramel layer and smooth out. Place into the refrigerator to cool for about an hour, serve and enjoy!

RECIPE NOTES

Storage

The brownies will stay fresh for about 1 week, covered in the refrigerator.

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