Raw Caramel Chocolate Brownies by @lazycatkitchen.
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. Follow the steps in the video or use the recipe below:
* 400 g dates
* 150 g pumpkin seeds (shelled)*
* 150 g almonds
* ½-¾ tsp fine sea salt
* ½ cup raw cacao
* 4 tbsp / 60 ml espresso (optional)
* 1/8 cup smooth (all natural) almond butter
* 1 tbsp / 15 ml coconut oil, refined is preferred (optional)
* 20 g chopped almonds, to garnish
Pit the dates. Soak them in a warm water to soften if needed.
Line a tray with baking paper. I used a 20 cm by 15 cm tray.
Process pumpkin seeds and almonds into a coarse meal. Transfer them both into a big mixing bowl.
Put soaked dates into the food processor with a good pinch of salt and about 2-3 tbsp of coffee and process until you get a smooth date paste.
Measure out 150 ml (½ cup + 1/8 cup) of date paste and set aside for the frosting.
Transfer the rest of the date paste into the mixing bowl with ground pumpkin seeds and nuts and combine into a ‘dough’.
Add ½ cup of sifted cacao and work it into the ‘dough’. I found that it is best to use your hands , plus it’s also easier to judge if the paste isn’t too dry. If you find it too dry, add another 10 ml of coffee (or water), but do it gradually so that you only add as little moisture as necessary.
Spread the brownie ‘dough’ in the lined tray, pressing it down well and into the corners. Make sure the base layer is even. Pop it into the freezer to set.
Clean your food processor. Put 150 ml of date paste back into the food processor with almond butter and ½ tsp of salt . Add 1 tbsp of water to make it more spreadable. You can also add 1 tbsp of coconut oil if you want the top to be a bit less tacky after it has set, but that’s absolutely not necessary. Process until you get a smooth, spreadable salted caramel.
Take the base layer out of the freezer and spread salted caramel on top. Sprinkle with chopped almonds. Put into a freezer for 2 hours before cutting.
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