I’ve said it many times before and now I’m saying it yet again.. I think that these might just be my favourite thing that I’ve made this year!
Seriously though guys, I kid you not, these are going to be a real game changer for all of you dessert lovers out there. Here we have, a rich, chocolatey, raw brownie base with just the right amount of gooey, yet still crunchy texture. I’ve used hazelnuts to give a delicious note of Nutella flavour and the dates infuse the brownie with a rich caramel and super fudgey consistency.
Dates are one of my absolute staples when it comes to making most of my sweet treat recipes, so I’d definitely advise stocking up when you get chance! They have such an incredible natural sweetness to them- literally like nature’s candy (as they say!), as well as helping to bind the other ingredients together. I would always recommend using Medjool dates if you can get hold of them, however these are a little more on the pricey side, so regular soft pitted dates will also work just as well!
Even though I’m having such a moment with anything chocolate right now and the brownie does taste absolutely heavenly, if I do say so myself. My favourite part of this recipe is undoubtedly the nutty salted caramel layer. Believe me, once you’ve tasted this, you’re going to have a pretty tough time resisting to eat the whole batch before you’ve even started spreading it onto the bars!
- 1/2 cup hazelnuts
- 1 cup pitted dates
- 3 heaped tbsp raw cacao powder
- Tbsp coconut oil
- 2 Tbsp almond/cashew/peanut butter
- 2 tbsp cashew butter
- 3 tbsp smooth peanut butter
- 3 heaped tbsp agave syrup
- Pinch sea salt
- Almond milk (as needed)
- 60g vegan dark chocolate
- In a food processor, combine the hazelnut, dates, cacao powder, nut butter and coconut oil and blend until well combined. You can add in some extra nut butter or a liquid sweetener of your choice if you don’t feel the mixture is sticky enough.
- Press this into a lined brownie tin and flatten the surface so that the brownies are nice and compact. (this will help ensure they hold together. Pop them into he freezer to set whilst you prep the caramel.
- For the salted nut caramel, in a bowl mix together the nut butters, agave syrup and salt. If your caramel is too thick, drizzle in a touch of almond milk whilst mixing to create a thick but spreadable consistency.
- Smooth the caramel over the top of the brownie layer, then return the slices to the freezer.
- Melt the chocolate over a Bain-marie or in the microwave, then pour this over the top of the caramel. Allow the bars to set fully in the freezer for 2 hours+.
- When you’re ready to slice them, dip a sharp knife in boiling water (to prevent the chocolate cracking), then cut carefully into bars.