Vegan Salted Caramel Brownies
Chocolate and caramel is the best sweet flavor combination in my book. There is something so decadent about the rich chocolate flavor with the sweet caramel flavor.
My favorite vegan caramel option is made from dates. It's easier to make than stovetop caramel and doesn't have any added sugar. I also find that its good for spreading on or stuffing desserts with. This recipe uses date caramel and I am all for it.
These vegan salted caramel brownies are gluten free and refined sugar free. They are also made in one bowl because quite frankly I am too impatient to deal with desserts that require more effort than that. Although these brownies are rich, they are made a little healthier with the addition of unprocessed, plant based ingredients like almond butter and oat flour.
If you try these, let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
Wet
- 2 flax eggs (2 tbsp flax + 5 tbsp water)
- 1/4 cup melted coconut oil (can sub applesauce for oil free)
- 1/2 cup plant milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond butter
Dry
- 1 1/4 cups oat flour
- 1 tsp baking powder
- 1/4 cup cacao
Date Caramel
- 12 dates (microwave for 30 seconds if they are hard)
- 1/2 cup plant milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- Make your flax eggs by mixing flax and water, set aside in the fridge for 10-30 minutes to set.
- Add wet and dry ingredients to a bowl and mix until just combined. Pour batter into a lined or greased 8x8 baking dish.
- In a processor or blender, blend your date caramel ingredients until smooth. Spread date caramel on top of your brownies.
- Bake brownies for 25-30 minutes. Remove from oven and cool for 10 minutes. These can be stored in the fridge for 1 week or the freezer for months.
Find it online: https://avocadoskillet.com/salted-caramel-brownies/