Ingredients:
The brownie base:
1 cup ground almonds
1 ripe avocado
1/4 cup cacao powder
2 heap tbsp smooth peanut butter
2 tbsp maple syrup
Pinch of salt
The caramel layer:
15 medjool dates, pitted
2 tbsp maple syrup
1/2 cup roasted unsalted peanuts
1/2 tsp salt
The brownie mousse:
1 ripe avocado
2 heap tbsp cacao powder
1/4 cup coconut oil, melted
2 tbsp maple syrup
Pinch of salt
Grease and line a loaf tin with baking paper. Ours measures 23cm x 13cm.
To make the brownie layer, in a food processor, place all the ingredients and blend until everything is well combined.
Transfer the brownie base mixture into the loaf pan and press it evenly to form the base. Place in the fridge to firm it up while making the caramel layer.
To make the caramel layer, in a food processor, blend dates, maple syrup and salt until it forms a sticky ball. Add roasted peanuts and blend just to combine for some crunchy texture.
Transfer the caramel layer to the same loaf pan and lightly damp your hands to press the caramel layer firmly onto the base. Return the loaf pan to the fridge.
To make the brownie mousse, in a food processor, blend all the ingredients until creamy and smooth and then transfer it to the loaf pan for the top layer.
Place caramel brownie into the freezer for 1-2 hours or until set before slicing into your preferred serving sizes. Makes approx 8 slices.
