12 medjool dates, pitted
1/2 cup cacao powder
1/2 cup raw walnuts
1/2 cup raw pecans
pinch of sea salt
3 Tbsp almond milk, or any non-dairy milk
3 Tbsp Georgia Grinders pecan butter
12 medjool dates, pitted and soaked in warm water
1/3 cup Georgia Grinders pecan butter
2 Tbsp almond milk, or any non-dairy milk
1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 cup raw pecan pieces
1/4 cup vegan chocolate chips (optional, or use cacao nibs)
Line a 9x5 inch loaf pan with parchment paper and set aside. Soak the pitted dates for the caramel layer in warm to hot water for ten minutes, or while you are making the brownie layer.
Make the brownie layer first. In a food processor, add all the brownie layer ingredients. Pulse until combined a dough ball begins to form. Add a tiny bit more almond milk if the dough isn’t sticking together when you squeeze the dough in-between your fingers. Transfer dough into the prepared pan and evenly flatten it out. Use the bottom of a measuring cup or glass cup and firmly press it down. Place in the freezer while you make the caramel.
Make the caramel layer by draining the soaked dates very well. Add the dates and the rest of the caramel layer ingredients to the food processor. Blend until smooth, scraping the sides down occasionally. Spread caramel layer evenly over the brownie layer.
Add the toppings, pecans and chocolate chips, on top and press into the caramel layer. Place in the freezer to set for one hour. Slice and enjoy! Store in an airtight container in the freezer. They stay soft in the freezer.
Recipe by Valeria from @nutsaboutgreens