Oh my word…. I made a fudgy smudgy caramel filling out of dates and coconut, and it’s squishy when you bite into it at room temperature. Straight out of the freezer, the fudge is much smoother and firm. These are lovely. The recipe is one of my older ones, so consider this a #throwback to a better time (a time when I had these brownies).
This being said; this recipe is not particularly healthy. It’s actually kinda fatty and there are a large number of dates. However, there sometimes needs to be a fatty and yummy treat in your day. I know that I sometimes need the naughties, and when we don’t have access to doughnuts and any other cheap-easy madness, we sometimes need to make our own. Like these:
Raw Caramel Fudge Brownies
Yummy yummy yum, in my tum
- ⅓ cup cocoa
- ½ cup nut flour
- 1 cup pecan nuts, whole
- 15 dates, soaked
- 18 dates, soaked
- ½ cup nut butter
- ½ cup coconut cream
- ⅓ cup coconut oil, melted
- 100g dark chocolate
- 1 TB coconut oil
- Line a 20cm slice tin with paper
- In a food processor, blend the ingredients for the base. Press firmly into the base of the slice tin. Set aside.
- In a wiped-clean processor, blend the dates into a paste. Once smooth, add in the remaining ingredients for the filling. Pour over the base and set aside. Try to smooth it with the back of a spoon, for neatness.
- To make the topping, melt the chocolate in a bowl suspended over simmering water. Add the oil and stir. Once melted, pour over the filling and move the whole thing to the fridge to set for 2 hours.
- Remove from the tin and slice into 12, then return to the fridge until ready to eat.