Brownie Base

  • 2 cups Walnuts

  • 1 cup Dates

  • 1/4 tsp Salt

  • 1/2 tsp Vanilla bean paste

  • 1 cup cacao powder

Salted Caramel

  • 1.5 cups Dates (soaked for 4 hours)

  • 1 cup Coconut milk (chilled + canned) or Coconut cream

  • 1/2 tsp Vanilla bean paste

  • 1/4 tsp Salt

Chocolate Topping

  • 1/4 cup Coconut oil

  • 1/2 cup Cacao powder

  • 1/4 cup Maple syrup

  • Some Pecans to Garnish



  1. Start by making the brownie base. Add the walnuts to your food processor and blitz for about 1 minute until finely ground.

  2. Add the dates, salt and vanilla and blend for another 2 minutes.

  3. Lastly add the cacao powder and blitz for another minute until incorporated.

  4. Line a baking dish/lunchbox with parchment paper and press the brownie dough down firmly using your hands or a spatula to form the brownie base. You can set this aside in the fridge whilst you prepare the caramel.

  5. For the salted caramel, add all your ingredients to your food processor and blend on high speed until smooth and creamy. Check the mix every minute or so and push down the edges with a spatula.

  6. Add the caramel on top of the brownie base and place in the freezer for at least an hour to help it firm up a little.

  7. To make the chocolate, melt the coconut oil and then stir in the cacao powder

  8. . Lastly add the maple syrup and stir until smooth.

  9. Pour the chocolate on top of the caramel layer, add pecans and a sprinkle of salt. Place back in the freezer for a couple of hours before cutting with a sharp, hot wet knife.

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