- 1/2 cup almond butter
- 1 can unsalted chickpeas – drained and rinsed
- 1/3 cup maple syrup or honey
- 2 tablespoons extra virgin olive oil
- 2 teaspoons vanilla essence
- 1/4 cup almond meal
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup cocoa powder
- Pinch of salt
- 1/2 teaspoon ground coffee – this brings out the chocolate flavour
- 1 scoop (30g) Whey Protein
- 1/2 cup dates – soaked in hot water
- 1/4 cup peanut butter
- 2 tablespoons honey or rice malt syrup
- 1 tablespoon coconut oil
- Chewy caramels or toffees
- Salted peanuts
- 1/2 cup dark chocolate – melted
- To make the brownie: Preheat oven to 180 degrees and line a brownie tin with baking paper.
- Place all wet ingredients into food processor and blend until completely smooth (*This is important to make sure you get a good texture, it’s worth the extra mess I promise!).
- Transfer into a mixing bowl and stir all remaining ingredients through.
- Pour into prepared pan.
- Bake for roughly 25-30 minutes.
- To make the caramel layer: Place all wet ingredients into food processor and blend until smooth (may need a splash of water).
- Mix through protein powder.
- Set aside until brownies have cooled.
- Once cooled pour caramel over brownie.
- To make the chocolate layer: Melt dark chocolate and pour over caramel layer.
- Place into fridge or freezer to set.
- Cut into squares and store in the freezer.
How long will these caramel brownies last? These brownies will stay fresh stored in an airtight container in the fridge for up to 1 week. I do not recommend storing these at room temperature as they will become too soft.
Can I freeze these caramel brownies? Yep! These brownies freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Per serve (1 slice)