Ultra Fudgy Sea Salt Caramel Brownies from Pick up Limes
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Ultra Fudgy Sea Salt Caramel Brownies from Pick up Limes calories by ingredient
Introduction
Ultra Fudgy Sea Salt Caramel Brownies from Pick Up Limes blog Ultra Fudgy Sea Salt Caramel Brownies from Pick Up Limes blogNumber 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)
Tips
Vegan, gluten-free, soy-free, one-bowl, refined sugar-free
Directions
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