Vegan salted caramel chocolate brownie recipe with The Happy Pear! Check out our soup recipe on their channel: https://www.youtube.com/watch?v=eTJ0aXXQEQw
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These are so pretty and possibly the most wonderful brownies I’ve ever eaten! Enjoy!
Takes 30 minutes
Almond butter caramel:
160 ml (51⁄4 fl oz) coconut cream (the thick layer at the top of an unshaken tin of coconut milk
150 g agave syrup or maple syrup
4 tablespoons almond butter
1 teaspoon vanilla extract
3⁄4 teaspoon fine sea salt
250g coconut oil
200g almond meal or ground almond
100g white flour
300ml maple syrup or agave syrup
40g sieved cocoa powder
2 teaspoons baking powder
1 teaspoon salt
240ml rice milk or other alternative milk
1 tablespoon vanilla essence
Preheat the oven to 160℃.
To make the caramel, heat the coconut cream in a small pan. Reduce the heat, then whisk in the almond/peanut butter, agave, vanilla and salt. Transfer to a bowl to cool and set aside.
For the brownie mixture
Melt the coconut oil and pour into a large bowl. Add all the rest of the ingredients together into the bowl until everything is well mixed and uniform in texture.
Line a flapjack tray (approx. 40cm x 25cm x 3cm high) with baking parchment and pour the mixture out so that it is about 2.5 cm high.
Pour half the brownie batter into the flapjack tray the drizzle over half the caramel mixture. Pour in the remaining brownies batter ensuring that it is spread smooth. Finally swirl over the remaining caramel
Bake for 30 minutes in the preheated oven!
Intro song by Peter Gundry: https://www.youtube.com/watch?v=zKC0znn_9-Q
Music is a Frozen medley: https://www.youtube.com/watch?v=346crLqH_lA
BIG SQUISHY HUGS for my internet faMely because WE JUST HIT 300K SUBSCRIBERS! AHH! I am so happy you’re all continuing to watch, like, comment…you’re all amazing and I’m so lucky! xxx