Ultra Fudgy Sea Salt Caramel Brownies from Pick up Limes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 date Dates 2 tbsp Coconut Oil .5 fl oz Water, tap .5 cup, chopped Walnuts .5 cup Cocoa, dry powder, unsweetened 100 gram(s) PC organic dark chocolate (by LAINEY_1970)
Preheat the oven to 180 C (350 F).
In a food processor, blend the dates, coconut oil, and 1 Tbsp water and blend until smooth, thick and creamy, stopping to scrape down the sides as needed. Note: if you don't have a food processor, this step can also be done by mashing the dates with a fork.
Add the roasted pecans (roughly chop them first if you aren't using a food processor) and a pinch of salt. Blend, stopping to scrape down the sides, but let some chunks of pecans remain.
Remove the blade, and add the cocoa powder, a pinch of salt and chopped chocolate, and mix into the batter with a spoon.
Smooth batter into a parchment lined baking dish, and spread evenly. Bake for 10 minutes.
Remove from oven and top with some more crushed pecans and a sprinkle of sea salt. Let cool for 15 minutes before cutting. These brownies are fudgiest if kept in the fridge. Enjoy!
Notes
*if not soft, soak in warm water for 10 minutes first, then drain
Storage: store in the fridge in an air-tight container for up to 5 days, or in the freezer for up to two months.
Speed-it-up: skip the baking and put them straight into the fridge for some chewy no-bake brownies.
Serving Size: 8-10 servings
In a food processor, blend the dates, coconut oil, and 1 Tbsp water and blend until smooth, thick and creamy, stopping to scrape down the sides as needed. Note: if you don't have a food processor, this step can also be done by mashing the dates with a fork.
Add the roasted pecans (roughly chop them first if you aren't using a food processor) and a pinch of salt. Blend, stopping to scrape down the sides, but let some chunks of pecans remain.
Remove the blade, and add the cocoa powder, a pinch of salt and chopped chocolate, and mix into the batter with a spoon.
Smooth batter into a parchment lined baking dish, and spread evenly. Bake for 10 minutes.
Remove from oven and top with some more crushed pecans and a sprinkle of sea salt. Let cool for 15 minutes before cutting. These brownies are fudgiest if kept in the fridge. Enjoy!
Notes
*if not soft, soak in warm water for 10 minutes first, then drain
Storage: store in the fridge in an air-tight container for up to 5 days, or in the freezer for up to two months.
Speed-it-up: skip the baking and put them straight into the fridge for some chewy no-bake brownies.
Serving Size: 8-10 servings
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 8.1 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.8 g
- Protein: 3.8 g
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