Here is a super amazing shareable dessert I found on the Vedge. We will blend up a gooey, authentic tasting [but less guilty] caramel center – which has an amazing creamy and soft texture. I could eat this caramel forever and never be tired of it. True Story!
And what would a raw dessert be without some kind of chocolate? (Hey, the brownie part doesn’t count!) A creamy chocolate mixture to top it all off!
I think you are going to make A LOT of friends with these little slices of heaven. So share!!!
- 1 cup pecans or walnuts, soaked overnight
- ⅓ cup cacao powder
- 1 cup medjool dates (about 12), pitted
- 1½ cups medjool dates (about 18), pitted
- ½ cup boiling water
- 1½ cups full fat coconut milk or cream from a can
- ½ cup almond butter, macadamia butter, cashew butter or other nut butter
- 1 Tbsp mesquite powder
- 1 Tbsp lucuma powder (optional)
- pinch of salt
- ¼ cup full fat coconut milk or cream (whatever is left from the can from the caramel filling)
- ½ cup date soak water or maple syrup
- ½ – ⅔ cup cacao powder
- ¼ cup coconut oil
- Prepare a square 7″ x 7″ pan or container, and line with parchment paper.
- In a food processor, combine the pecans and cacao powder and process into a flour. Add the medjool dates and process into a dough.
- Press the brownie base into the pan using the base of your hands. Set aside.
- Put the pitted medjool dates in a small bowl and pour ½ cup of boiling water over them. Leave them to sit and soften for 5-10 minutes.
- Meanwhile, combine the remaining caramel filling ingredients in a high speed blender (I use aVitaMix).
- Drain the medjool dates, gently squeeze out the excess water. Add the dates to the blender and set aside the date soak water.
- Blend the mix, using the tamper stick as needed. Be careful blending this as it’s a very thick mixture, working up the speed slowly, use the tamper stick, and if you’re having trouble blending it add some more liquid like water or coconut oil.
- Once the mixture is blended smooth, pour over the brownie base. Use a spatula to smooth the top. Set aside the pan in the freezer.
- In a high speed blender, combine the chocolate topping ingredients. If you don’t have ½ cup date soak water left, add more maple syrup to bring it to ½ cup.
- Blend until smooth, and pour over the caramel filling the pan. Use a spatula to smooth the top.
- Leave it to set in the freezer for at least a few hours, overnight is ideal. I like to keep it in the freezer, but if you want it a little bit softer store it in the fridge.
- Slice and enjoy!