Triple-Layer Caramel Brownies

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Ingredients

 

Brownie Layer:

 

1 cup walnuts

1/4 cup cacao powder

1/4 teaspoon salt

6 large medjool dates

1/2 tablespoon cashew butter

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Caramel Layer: 

5 large medjool dates 

1 can full fat coconut milk (solid part only) -- but set aside a few tablespoons

3 tablespoons maple syrup

3 tablespoons cashew butter (or you could probably use 1/2 cup soaked raw cashews)

vanilla to taste

1 teaspoon coconut oil

1/4 teaspoon salt

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Chocolate Topping: 

1/4 cup coconut oil

1/2 cup coconut sugar

1/4 cup cacao powder

vanilla

pinch salt

remaining coconut milk from above

 

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Directions

 

Brownie Layer: Place walnuts, salt, and cacao powder in a food processor. Process until it reaches a light crumb consistency. Add dates and cashew butter and process a few more minutes until the mixture starts to stick together a bit. It will stick together more once you press it into the pan. When it feels slightly doughy, place in a bread pan and press into an even layer. Place in refrigerator.

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Caramel Layer: Place all caramel ingredients into a high-speed blender and blend well until smooth and creamy. Pour over brownie layer and spread evenly across the top. Place back in refrigerator.

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Chocolate Layer: In a small sauce pan, melt the coconut oil with the coconut sugar. Whisk until smooth. Add remaining ingredients and whisk again until smooth.

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Once caramel layer is set, pour chocolate over the top and spread in a thin, even layer. Place back in the refrigerator until chocolate is set. Enjoy!

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