Salted Caramel Fudge Brownies {blogmas day 14}

Thursday, December 14, 2017

It's no secret that salted caramel is a big weakness of mine - really, I'm a sucker for anything that combines sweet and salt, so there's something about salted caramel that I just can't resist! When I can find a vegan option, my go to coffee shop treat is always a salted caramel brownie because they're seriously decadent and seriously delicious! Unfortunately, it's not always all that easy to find vegan friendly salted caramel brownies, so I decided to take matters into my own hands by veganising my favourite chocolatey treat. My salted caramel topped brownies are rich, fudgey and chocolatey and, believe it or not, they're oil and refined sugar free, so you can enjoy as many chocolate brownies as your heart desires.

For these brownies you will need:
- 150g self raising flour
- 1 ripe banana
- 1 teaspoon bicarbonate of soda
- 90g cocoa powder
- 2 flax eggs ( 2 tablespoons flax seed & 6 tablespoons water)
- 50 chopped mixed nuts
- 2 tablespoons coconut sugar
- 5 tablespoons maple syrup
- 3 tablespoons Sweet Freedom Choc Shot
- 2 tablespoons almond butter
- 250ml almond milk
- 1 pinch of sea salt

For the caramel sauce you will need:
- 6 medjool dates
- 1/2 teaspoon sea salt
- a splash of almond milk

Start by preheating your oven to 180 degrees Celsius and lining your brownie tin with baking paper.

Sieve together your flour, cocoa powder, bicarbonate of soda, salt and coconut sugar and place to one side.

Now mash your banana and combine with your maple syrup, choc shot, almond butter and almond milk.

Prepare your flax egg and place to one side. While the flax egg thickens, combine your wet and dry ingredients, stirring well to avoid any lumps.

Once the flax egg has thickened, add to the mixture along with the chopped nuts and stir well.

Add your brownie batter to your pan, sprinkle with a little coconut sugar and place in the oven to bake for 32 minutes.

Whilst the brownies bake, add your dates to a high speed blender or food processor along with a splash of almond milk and a splash of boiling water. Blend until smooth and then transfer to a pot. Once in the pot, add your sea salt and simmer on a very low heat for around 5 minutes, stirring constantly.

Once the brownies are cooked, leave to cool for at least fifteen minutes before cutting. Then, lather the brownies with salted caramel sauce, pop the kettle on and enjoy hot coffee and a brownie (or two).

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