by Karen Swan
Do not be put off by the words ‘raw’ & ‘vegan’, nor the epic list of things this recipe is free from!
This is hands down the quickest and easiest recipe for when the need for a wee cake with your afternoon coffee strikes (well, if you’ve already got the vegan caramel condensed milk in your fridge!). The brownie mix comes together in minutes and needs no cooking, so if you’re really, really in need of a chocolate fix, just eat it straight out of the processor!
I’ll stop talking now, and get to the recipe!
For the brownies:
1.5 cups fresh dates, pitted.
1.5 cups walnuts (or nut of your choice)
1 tsp vanilla powder or extract
1/3 cup or 7 heaped teaspoons of cacao or cocoa powder
For the topping:
1 batch of Vegan Caramel Condensed Milk
Sea salt for sprinkling
Using a food processor, combine the dates, nuts, vanilla and cacao and pulse until the mixture clumps
Press the mix into a lined tray. This one is a 20cm x 20cm square tin and I wanted the brownies quite thick so I only used half of the tin. It never occurred to me to use a smaller tin until I’d finished!
Pile the vegan caramel condensed milk, which has thickened in the fridge, on top of the brownie.
Using a knife, spread the topping evenly over the brownie. Sprinkle with sea salt and pop in the freezer for at least 30 minutes for the brownie to firm up and the topping to set.
Remove from the freezer and, using a pre-warmed knife, (just run it under some hot water then dry off), slice the brownie into your desired size. I cut 20 small squares from my batch.
How about now?