Peanut Caramel Brownie Cake – vegan & secretly healthy

by Romy

Peanut Caramel Brownie Cake - vegan & secretly healthyGuys, it’s already November.
On some days you can already smell that winter is just around the corner. It’s rainy, cold & grey.
The perfect time for sinfully creamy, melt-in-your-mouth Peanut Caramel Brownie Cake, though.
Am I right?

Imagine you have a big slice of Peanut Caramel Brownie Cake in front of you. The seductive chocolate scent rises to your nose. You take a cake fork and slowly stab into your brownie slice. It’s wonderfully soft & gooey and the creamy caramel runs a bit down the side. You close your eyes and pop the fork full of brownie into your mouth with relish.
The delicate brownie combines beautifully with the creamy-sweet caramel and the slightly tart chocolate topping . . . an absolute chocolate dream. πŸ’›(Where is the brown heart emoji when you need it? πŸ€·β€β™€οΈ)

Peanut Caramel Brownie Cake - vegan & secretly healthyNow stop daydreaming, my friend.
Are you already drooling a little? 🀀
I won’t tell, big promise!

But just between ourselves, this gorgeous brownie treat is at least as delicious & indulging as you’ve just imagined.
And do you know what’s best about this little sweet sin?
My Peanut Caramel Brownie Cake is secretly healthy.
All the indulgence and no bad conscience afterwards.

No way!
You’re kidding!


That’s nothing to joke about. Have some trust and believe meΒ (even if that’s maybe a little difficult if something looks and tastes so sinfully delicious).

Peanut Caramel Brownie Cake - vegan & secretly healthyPeanut Caramel Brownie Cake - vegan & secretly healthyPeanut Caramel Brownie Cake - vegan & secretly healthyThe brownie is baked without flour or fat, but with oats & chickpeas (no reason to frown, you won’t taste a thing πŸ˜‰). The caramel is made of dates and the whole cake is vegan and naturally sweetened, with coconut sugar, dates & maple syrup.

Peanut Caramel Brownie Cake - vegan & secretly healthyPeanut Caramel Brownie Cake - vegan & secretly healthyPeanut Caramel Brownie Cake - vegan & secretly healthyOats contain lots of fiber & minerals like magnesium, iron & zinc. Chickpeas provide plenty of plant-based protein (7.5 g | 100 g) and also magnesium, iron, copper & vitamin K. Dates not only contain many vitamins & minerals but are also rich in antioxidants. These can help in the prevention of diseases like diabetes, heart disease and cancer.

Peanut Caramel Brownie Cake - vegan & secretly healthyWell, did I convince you? This Peanut Caramel Brownie Cake is the perfect treat for body & soul. Give it a try soon. The cake will melt on your tongue, but without making you feel bloated or tired after enjoying it. Instead, a wonderful contentment spreads inside of you and you’ll be in a good mood and have energy for the rest of the day. 😊

Peanut Caramel Brownie Cake - vegan & secretly healthySo the perfect sweet goodie for rainy November afternoons. Grab a nice pot of freshly brewed tea and share your Peanut Caramel Brownie Cake with your favorite people.

For shared cake happiness is double cake happiness πŸ€βœ¨πŸ’š

Enjoy & leave me a little comment how you liked it. xo, Romy



Peanut Caramel Brownie Cake - vegan & secretly healthy
This melt-in-your-mouth Peanut Caramel Brownie is a creamy, fudgy, chocolatey deliciousness. It's naturally sweetened & has lots of healthy ingredients, too. The perfect little treat!
6 slices
Prep Time
30 mins
Cook Time
15 mins
Cooling time
1 hr 30 mins
Total Time
45 mins
Course Tags: Cake, Dessert
Cuisine Tags: American
Tags: Brownie, chickpeas, dairy-free, naturally sweetened, peanut, plant-based, vegan, vegetarian
For the brownie base:
  • 1 cup cooked chickpeas, drained & rinsed
  • 1/3 cup peanut butter (100% peanuts)
  • 6 Tbsp oat milk
  • 3 Tbsp maple syrup
  • 1/2 cup oat flour (ground oats)
  • 4 Tbsp coconut sugar
  • 2 Tbsp cocoa powder
  • 1 Tbsp carob powder (optional)*
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground vanilla
  • 1/2 tsp cinnamon
  • 1 pinch of salt (optional)
For the caramel layer:
  • 2/3 cup peanut butter (100% peanuts)
  • 4 medjool dates, pitted
  • 1/4 cup + 1 Tbsp oat milk
For the chocolate topping:
  • 1,5 Tbsp cocoa butter**
  • 2,5 Tbsp maple syrup
  • 1,5 Tbsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 Tbsp roasted peanuts, chopped for decoration
For the brownie base:
  1. Preheat your oven to 175Β°C | 350Β°F.

    Grease a round 18 cm|7 inch cake pan with a little coconut oil.

  2. Add the chickpeas, peanut butter, oat milk & maple syrup to a food processor and blend until smooth.

  3. Put the remaining dry ingredients in a bowl and mix well. Then add to the wet ingredients in the food processor and mix everything to a relatively tough dough.

  4. Put the dough into the prepared cake pan and bake in the oven for 15 minutes. Cool on a wire rack in the mold.

For the caramel layer:
  1. While the brownie cools, you can prepare the date caramel.

    Just put all the ingredients in a food processor and mix to a creamy mass. That takes about 1 minute.

  2. Spread the caramel evenly over the cooled brownie and refrigerate the cake for 30 minutes.

For the chocolate topping:
  1. Melt the cocoa butter in a small saucepan over low heat.

    Add the remaining ingredients and stir well until a shiny chocolate sauce is produced.

  2. Spread the chocolate on top of the caramel layer and refrigerate the cake for at least one hour before serving.

TIP: This cake tastes even better on the second day. So it's perfect to prepare for a party or celebration.
* The carob powder adds extra sweetness and a chocolaty caramel flavor.
** I have used little drops as they are easier to portion.
The recipe for the brownie base is inspired by Vegan Richas peanut butter chickpea cookie pie.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š

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