AuthorTessa Pennick
00DifficultyBeginner

With a brownie base, a soft creamy caramel center and a chocolate top, this dessert is 3 layers of decadence! Being gluten free, dairy free and refined sugar free, this slice is a highly nutritious way to satisfy those sweet cravings!

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Yields20 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Ingredients
Brownie base
 1/3 cup Changing Habits Cacao Powder
 1 cup Changing Habits Dates
 1 tbsp coconut oil
 1 cup shredded coconut
Caramel center
 1 cup Changing Habits Dates
 1 1/2 cups raw cashews soaked in filtered water over night and drained
 1 tbsp vanilla essence
 1/3 cup coconut cream
 1/3 cup maple syrup
 pinch Changing Habits Seaweed Salt
Chocolate top
 2 1/2 cups raw cashews soaked overnight and drained
 1 tbsp vanilla essence
 1/3 cup coconut cream
 1/4 cup maple syrup
 3/4 cup Changing Habits Cacao Powder
Directions
Brownie base
1

Place all base ingredients in a food processor or Thermomix and blitz on high for 30 seconds.

2

Transfer base ingredients into a lined shallow cake tin. Press mixture down with the back of a spoon to create a level base. Place in the freezer.

Caramel filling
3

Place all filling ingredients in a food processor or Thermomix and blitz for 2 minutes until completely smooth.
If the mixture is too thick, add a little water or coconut milk.

4

Transfer the mixture onto the base, spreading evenly with the back of a spoon. Return to the freezer.

Chocolate top
5

Place all chocolate top ingredients in a food processor or Thermomix and blitz until completely smooth. Add a little water or coconut milk if the mixture is too thick.

6

Transfer mixture onto the caramel layer, spreading evenly with the back of a spoon.

7

Place in the freezer for 1+ hours until it has set and is easy to cut into pieces.

8

Store in the refrigerator.

Ingredients

Ingredients
Brownie base
 1/3 cup Changing Habits Cacao Powder
 1 cup Changing Habits Dates
 1 tbsp coconut oil
 1 cup shredded coconut
Caramel center
 1 cup Changing Habits Dates
 1 1/2 cups raw cashews soaked in filtered water over night and drained
 1 tbsp vanilla essence
 1/3 cup coconut cream
 1/3 cup maple syrup
 pinch Changing Habits Seaweed Salt
Chocolate top
 2 1/2 cups raw cashews soaked overnight and drained
 1 tbsp vanilla essence
 1/3 cup coconut cream
 1/4 cup maple syrup
 3/4 cup Changing Habits Cacao Powder

Directions

Directions
Brownie base
1

Place all base ingredients in a food processor or Thermomix and blitz on high for 30 seconds.

2

Transfer base ingredients into a lined shallow cake tin. Press mixture down with the back of a spoon to create a level base. Place in the freezer.

Caramel filling
3

Place all filling ingredients in a food processor or Thermomix and blitz for 2 minutes until completely smooth.
If the mixture is too thick, add a little water or coconut milk.

4

Transfer the mixture onto the base, spreading evenly with the back of a spoon. Return to the freezer.

Chocolate top
5

Place all chocolate top ingredients in a food processor or Thermomix and blitz until completely smooth. Add a little water or coconut milk if the mixture is too thick.

6

Transfer mixture onto the caramel layer, spreading evenly with the back of a spoon.

7

Place in the freezer for 1+ hours until it has set and is easy to cut into pieces.

8

Store in the refrigerator.

Raw Salted Caramel Brownie Slice