You may have guessed I still have an unsatiated desire for all things Chocolate Brownies..
That was until this morning when I baked these little devils 😈
A recipe for those who want a little more decadence and texture out of their brownie experience, but still want to keep things clean 😇
When chocolate crackles and nutty caramel meet brownie it’s love baby ❤️💗❤️💗❤️💗❤️💗❤️💗❤️💗❤️
What you need:
- 2/3 cup coconut oil
- 2/3 cup raw cacao
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 1 cup almond meal
- 3 organic eggs
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 3 medjool dates
- 1/2 cup your favourite nut butter (I used cashew)
- Pinch Himalayan salt
- 1/3 cup coconut oil
- 1/3 cup raw Cacao
- 1/4 cup maple syrup
- 1 1/2 cups puffed rice
What you do:
Preheat oven to 180 degrees. Line a square tin with baking paper. Melt first 4 ingredients together and combine well in large pan I’ve low heat. Take off heat. Whisk eggs until light and creamy. Add to pan with almond meal and stir well. Bake 10-12 mins or until just cooked.
Melt coconut oil and put in food processor along with other caramel ingredients. Blend on high 5 minutes or until creamy. Pour over baked brownie and refrigerate 20 minutes.
Meanwhile, melt remaining coconut oil for chocolate crunch, add cacao, and maple syrup stirring well until combined. Take off heat, add puffed rice stirring gently. Pour on top of caramel brownies, refrigerate until set and slice into desired portions.