Caramel Dream Bar Brownie
This delicious all-raw brownie recipe is adapted from Rawleen's recipe posted on Gone Raw. It is a delightful and filling way of eating plenty of nutrient rich foods such as Brazil nuts, cacao and more!
Use an 8” x 8” glass pan
Ingredients
Chocolate Crust:
* 1/2 cup Brazil nuts
* 3/4 cup pecans
* 1/4 cup walnuts
* 1 cup of chopped up dates, packed
* 1/4 cup of cacao powder
* Small squirt of agave nectar
* Small dashes of sea salt
Caramel Layer:
* 1/4 cup of raw unpasteurized organic pecan butter
* 1/4 cup of raw unpasteurized cashew pecan butter
* 1/2 cup of coconut oil, melted
* 1/4 cup of Artisana coconut butter, softened
* 1/2 cup of Agave syrup
* 2 teaspoons of vanilla extract
* dash of sea salt
Topping:
* cacao nibs
* dried coconut flakes
Directions
For the Crust – Process all the ingredients together until they bind together and the nuts are as broken down as possible. Press the crust into the pan. Do not worry if it is not sweet enough. The caramel layer makes up for it.
Caramel Layer – Combine all the caramel ingredients into a food processor with the S Blade and process until completely smooth. Add the Caramel topping onto the chocolate crust layer.
For the topping- Sprinkle a layer of shredded coconut on the caramel, followed by another sprinkle of cacao nibs.
Freeze the brownie for half an hour or so, just enough to firm up, and place into the fridge. You can serve it cold, but keeping it out of the fridge for half an hour or so will make it creamier.
