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Peanut Caramel Brownie Cake - vegan & secretly healthy

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!

[:de]Kategorien[:en]Course Tags[:] Cake, Dessert
[:de]Gerichte[:en]Cuisine Tags[:] American
Tags Brownie, chickpeas, dairy-free, naturally sweetened, peanut, plant-based, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 30 minutes
[:de]Garzeit[:en]Cook Time[:] 15 minutes
Cooling time 1 hour 30 minutes
[:de]Gesamt[:en]Total Time[:] 45 minutes
[:de]Portionen[:en]Servings[:] 6 slices


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 175°C | 350°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. 🌍💫💚