RAW Caramello Pecan Brownie

When I was a kid I would have loved to have Caramel treats in my lunch.  I was raised with a food conscious mother who allowed only certain sugary treats in our lunch and Jo Louis and Caramel treats were both off limits.

I have a weakness for caramel, so when I realized I could easily make a raw version I was in caramel heaven!

This recipe is quick and easy and I didn’t soak the nuts for this recipe because I didn’t want the dessert to be too moist.

This didn’t last long in my house, but you could freeze it so you don’t eat the entire batch yourself.

Brownie:

1 cup raw pecans

Caramello Pecan Brownie
RAW Caramello Pecan Brownie

1 cup raw walnuts

2 tbsp raw cacao powder

a few drops of vanilla extract that I had left

1 tsp ceylon cinnamon (my favourite kind!)

8-1o medjool dates (depending on size and on how sweet you want it)

1/4 cup coconut nectar (approximately)

**Pulse the nuts in a food processor until broken pieces, then add all ingredients and process until smooth and sticky.  Press into a square pan or pie dish. Make the caramel topping and spread evenly on top. Refrigerate when not eating it!

Caramel Topping: (blend all in a blender until smooth and creamy)

6-8 medjool dates

1 tsp ceylon cinnamon

water as needed to thin it out

*Makes approximately 1/2 cup. Refrigerate unused portions.

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