Bianca of “Wholefood Simply” fame – creates the most incredible vegan sweet treats amongst many other things! My long time friend, Jocelyn introduced me to her incredible site – it’s very comprehensive. I wanted to re-create one of her recipes and set about tweaking it a little bit – here is the result! Gluten free, vegan, refined sugar-free deliciousness. Bianca’s original recipe is here.
“They say laughter is the best medicine, they lie, it’s brownies.” Unknown…
Raw Caramel Fudge Brownie
Makes 12 large brownies
Ingredients
Base Layer
1 cup walnuts
1 cup desiccated coconut
1/3 cup raw cacao powder
10 medjool dates
1 teaspoon vanilla essence
pinch of salt
Fudge Layer
6 tablespoons cashew butter – you can buy in the health food section or make it yourself (2 cups raw cashews and a little olive oil in a food processor until smooth and creamy)
4 tablespoons maple syrup
4 tablespoons coconut oil (melted)
1 tablespoon coconut cream
1 teaspoon vanilla essence
What do I do now?
Line a 20cm square tin with baking paper. I just cut a long piece and drape it over the edges of the tin.
Place the base layer ingredients into a food processor and blend until the mixture resembles a sticky crumb. Press the mixture into the base of your prepared tin.
Rinse your food processor and then blend the fudge ingredients until the mixture is smooth and well combined. If this mix separates just stir until combined and then spread over the base layer. I used my fingers to start and then a knife to smooth out.
Put into the fridge until set. Cut into squares and eat.
Anything else I should know?
These were very tasty! Gluten free, refined sugar free, dairy free and cruelty free. A great plant based treat. My kids loved it. Not school lunch box material as there are nuts in this one. Keeps in the fridge (airtight container) for a week if they last that long.
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