Raw Peanut Caramel Chocolate Brownie

Gluten free, **Contains Nuts

Prep Time: 20 minutes

Set Time: 2 hours

Serves: 16

Ingredients

For the Brownie Base Layer:

• 1 cup almond meal

• 1/2 cup shredded coconut

• 1/2 cup raw cacao powder

• 1 cup medjool dates

• 2 tablespoons maple syrup

For the Peanut Caramel Layer:

• 1/2 cup natural peanut butter

• 1/2 cup 100% pure maple syrup

• 1/3 cup coconut oil, melted

For the Top Layer:

• 120g dark chocolate, melted

• 2 tablespoons coconut oil, melted

• Sprinkle cracked pink Himalayan salt for top

1. Method

2. Line a 20cm x 20cm baking tin with baking paper.

3. For the base, place all ingredients into food processor and process until well combined and the mixture sticks together.

4. Spoon mixture into the lined baking tin and firmly press down into an even layer and set aside in the fridge for 10 minutes.

5. While the base is in the fridge, make the peanut caramel layer. Melt the coconut oil prior to adding to the other ingredients. Once the coconut oil is melted, add all ingredients to mixing bowl and gently mix ingredients together until it forms a smooth caramel consistency. You may find slightly heating the peanut butter prior to mixing will help.

6. Pour caramel mixture into baking tin on top of the brownie layer, and spread out evenly. Place in the fridge for a further 10 minutes.

7. For the top layer, add the melted dark chocolate and melted coconut oil to a mixing bowl and stir.

8. Pour chocolate over the peanut caramel layer, and spread out evenly. Place in the fridge for further 45 minutes, then cut into squares.

9. Sprinkle with cracked pink Himalayan salt, then refrigerate for further 1 hour before serving.