Oh my goodness I can’t even tell you how excited I am to share this recipe with you. This was just an experiment a couple of months ago. I had no idea whether it would work. I made a big batch and the response I got from my friends and family was amazing. I whipped up a batch on the weekend to bring to a dinner (it came highly requested by my zio) and the whole container was gone instantly! These are highly addictive, highly delicious and so incredibly easy to make! I really hope you make these ones!!
RECIPE (makes 24 slices)
1 cup almond meal
¼ cup cacao
½ cup chopped peanuts
½ cup maple syrup
½ cup peanut butter
2 tbsp coconut oil (melted)
Pinch of salt flakes
¼ cup almond milk (if needed)
Peanut Butter Caramel
¾ cup natural peanut butter
½ cup coconut oil
½ cup maple syrup
¼ teaspoon sea salt
2 Medjool dates
2 Tablespoons almond milk
¼ cup coconut oil
180g 70% dark chocolate
The brownie base
Line a shallow brownie tray with baking paper.
In a large bowl mix together all the ingredients for the brownies except for the almond milk. If the mixture is too hard to stir then add the almond milk.
Pour the brownie mixture into the tray and using a spatula flatten it out so it is in a single layer.
Bake in a 180C oven for 15 minutes or until completely cooked through.
Allow the mixture to cool for 30 minutes.
The peanut Butter Caramel
In a bowl over a pot of boiling water melt the coconut oil, peanut butter and maple syrup until its smooth and well combined.
Transfer this mixture into a food processor and add the salt, dates and almond milk.
Pulse until well combined.
Pour the caramel over the brownie base in a single layer.
Place the tray into the freezer to set for at least two hours.
Melt the chocolate and coconut oil together in either the microwave or on the stove over a double boiler.
Remove the brownie from the freezer.
Pour the chocolate over the caramel layer.
Place the slice into the freezer to set for a couple of hours.
Remove from the freezer and using a large sharp knife cut the slice into generous pieces.
Storage: I think this slice is best kept in the freezer so that the caramel keeps its shape, however it can also be kept in the fridge. It will be good for a week in the fridge and a couple of weeks in the freezer but believe me it will not last that long.
Peanut Butter Tip: The peanut butter I use in the brownie base is just the one you can purchase at the supermarket in a jar (I love Mayvers). For the caramel, however, I like to use the one that is made fresh at my local health food store because it is a bit thicker. Your caramel will still work using the peanut butter from the jar. It does not hold its shape as much as the completely natural peanut butter but if you like a slightly more oozy caramel the one in the jar is the way to go.