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Triple-Layer Caramel Brownies



Brownie Layer:


1 cup walnuts

1/4 cup cacao powder

1/4 teaspoon salt

6 large medjool dates

1/2 tablespoon cashew butter

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

Chocolate Topping: 

1/4 cup coconut oil

1/2 cup coconut sugar

1/4 cup cacao powder


pinch salt

remaining coconut milk from above




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.

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.

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.

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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