-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
| 200g | medjool dates, pitted (1 cup) |
| 120g | plant milk (1/2 cup) |
| 125g | almond butter or any nut butter (1/2 cup) |
| 50g | cacao powder (1/2 cup) |
| 1/2 | tsp baking soda |
| Pinch of salt |
SALTED CARAMEL
| 6 | tbsp cashew / almond butter |
| 3 | tbsp agave syrup |
| 3 | tbsp coconut oil |
| Pinch of salt |
SWIPE RIGHT
If you haven't tried these yet, you NEED them. The gooiest chocolate brownie fondants, filled with an oozing salted caramel drizzle. Fudgy, rich, moist, grain free. All the good stuff. Brownies, only 5 INGREDIENTS, Caramel, 3 INGREDIENTS!
METHOD
- Preheat the oven to 180C/350F
- For the salted caramel filling, melt the oil and mix ingredients in a small mixing bowl, place in the freezer until firm.
- In a blender, combine all the ingredients and blitz until smooth
- Line your muffin tray and fill 1 tbsp into of the chocolate brownie mixture into 6 cases
- Remove the salted caramel from the freeze, scoop up 1 tbsp and roll into ball with your palms. Push into the base of each muffin.
- Cover the salted caramel balls with extra brownie batter and fill to just beneath the rim, bake for 22 minutes
- Leave to cool for 5 to 10 minutes, serve warm, drizzled in extra salted caramel sauce