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!
Preheat your oven to 175°C | 350°F.
Grease a round 18 cm|7 inch cake pan with a little coconut oil.
Add the chickpeas, peanut butter, oat milk & maple syrup to a food processor and blend until smooth.
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.
Put the dough into the prepared cake pan and bake in the oven for 15 minutes. Cool on a wire rack in the mold.
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.
Spread the caramel evenly over the cooled brownie and refrigerate the cake for 30 minutes.
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.
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. 🌍💫💚