PECAN PIE BROWNIES
Vegan▕ Grain Free▕ Gluten Free▕ Refined sugar free▕ Oil free▕ Paleo
Guys I am so excited to share this recipe with you! The brownies are fudgy and the caramel sauce is to die for. This vegan, grain free, refined sugar free, oil free dessert is made with whole ingredients, and the best part is, everyone can eat it.
Perfect for the holidays, try it out!
•1 cup of whole almonds •¼ cup + 2 Tablespoons of unsweetened cocoa powder
•1 ½ teaspoons of vanilla extract
•¼ cup of agave nectar (can substitute with maple syrup, or honey)
•½ cup of chia gel (3 tablespoons of chia seeds with ½ cup+1 tablespoon of water)
•¼ cup + 3 Tablespoons of coconut milk
1.Combine ingredients in a food processor and mix until smooth. Note* as you mix, pause the food processor and scrape the edges to incorporate all of the ingredients into the batter.
2.In a greased 8×8 pan, or pan lined with parchment paper, Bake on 350 ° F for 10 minutes.
Pecan caramel sauce: ➛
•9 pitted Medjool dates
•¼ cup of agave nectar (or sub for honey, maple syrup)
•1 teaspoon of vanilla extract
•3 tablespoons of coconut milk
•3 tablespoons of water •Pinch of salt
•½ cup of whole pecans
Note* The size of the dates vary, so you may need to add more or less depending on the spreadability of the caramel sauce.
1.Soak the dates in warm water for about 15 minutes before mixing. This will add moisture and help the blending process.
2. Mix ingredients (besides the pecans) in a food processor until smooth. Note* Scrape edges as you mix.
3.Fold the pecans into the caramel sauce, and then evenly spread onto the brownies.
4.Bake on 350 ° F for an additional 10 minutes.
5.Place on a cooling rack for 1 hour and then set in the refrigerator for at least 30 minutes. Pro tip: Serve with a scoop of vanilla ice cream or homemade coconut whipped cream!