Caramel brownie bake.. I think you're probably sold by the title and I don't need to do much persuading BUT I think this may be up there with the most simplest, yet impressive and incredibly indulgent desserts ever. Best eaten fresh, so don't be afraid to gobble the whole lot in one evening. Get all the girls round, prep before, bake in the oven, dollop the ice cream straight on top, all grab a spoon and dig in!
Ingredients - serves 10-15
150g raw cacao paste
35g coconut oil
50g coconut sugar
50g maple syrup
the cream/hard part off of the top of a 400ml coconut milk can
110ml coconut milk can milk
100g smooth almond butter
1 tsp bicarbonate of soda
150g ground almonds
3 tbsp ground flaxseeds
150g soft medjool dates
50g smooth almond butter
a pinch of salt
30g coconut oil
6 tbsp coconut milk can milk
Preheat the oven to Gas mark 2.
Grease a casserole dish with coconut oil.
Melt the cacao paste, oil, sugar, syrup, coconut cream, cashew milk and almond butter from the brownie ingredient list in a small pan over a low heat until combined and runny.
Pour the almonds, bicarbonate and flax into a bowl and stir to combine.
Pour the pan contents into the bowl with the dry ingredients and mix well.
Pour into the greased dish.
In a food processor, blend the caramel ingredients to form a paste. Adding more milk from the coconut milk can to help blend if needed. You want a smooth but thick paste.
Use a teaspoon to blob 15 blobs of the caramel onto the brownie mix. I blobbed 5 lines of 3.
Press the blobs into the brownie mix slightly with the back of the spoon and then pop the dish in the oven for 30 minutes.
Remove from the oven and cut into squares - I cut into 15, making sure each person has a blob of caramel.
Serve straight away with ice cream or yoghurt.