PB Caramel Brownies

Servings: 12-14 (dependent on size)

Storage: Fridge or freezer

GF VEGAN

This slice is the best of both worlds! Half brownie and half peanut butter caramel goodness! She's thick and ready to eat straight out of the freezer.

Brownie:

• 1 cup almond meal

• 1/2 cup GF flour

• 2 tsp baking powder

• 1/4 cup cacao or cocoa powder

• 1/4 cup almond milk

• 1/2 cup melted vegan butter

• Drop of vanilla essence

• 1/2 cup coconut sugar

• 1/2 cup plain yoghurt

• 1/2 cup dark choc chips or dark chocolate

Date Caramel:

• 1.5 cups of soaked dates

• 2 heaped T of smooth peanut butter

• 1 T sweetener

• 1/4 cup water

• Sea salt

Toppings:

• Dark chocolate

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INSTRUCTIONS:

• Preheat the oven to 180 degrees Celsius.

• Melt the vegan butter and leave to cool.

• Sift the almond flour, gf flour, cacao and baking powder into a bowl. Add the coconut sugar.

• Whisk the melted vegan butter with the plain coconut yoghurt and vanilla essence.

• Add to the dry ingredients with the milk and chocolate chips.

• Mix until just combined.

• Add to a baking paper lined tray and smooth out.

• Bake for 35-40 minutes or until set.

• Remove from oven and completely leave to cool for at least 1-2 hours.

• Soak the dates for 15 minutes in hot water.

• Drain and add to food processor with peanut butter, water and sweetener.

• Blend until smooth.

• Smooth on top of the brownie and leave to set in the fridge or freezer until firm.

• Drizzle with dark chocolate and devour.

• Can be stored in the fridge if consuming within 3-4 days or the freezer.

• Tag me @the_porridge_princess if you try it out!