Salted Peanut & Date Caramel Brownies

These little beauties are a twist on my Dark Chocolate & Cashew Bites.

The date caramel is a real winner and works great simply drizzled over vanilla ice-cream or to make healthy caramel squares using my recipe for Fruit & Nut Caramel Squares.

These salted peanut and date caramel brownies are also gluten-free so perfect for a fuss-free dinner party dessert for all served warm with a scoop of ice-cream or Greek yoghurt.

Makes 12.

• 150g dates, de-stoned
• 1/2 tsp baking soda
• 2 overripe bananas
• 8 tbsp melted coconut oil
• 3 tbsp almond butter
• 400g tin butter beans, drained & rinsed
• 100g ground almonds
• 2 eggs
• 1 tsp vanilla extract
• 75g unsalted butter, softened
• 3 tbsp raw cacao powder or use 50g melted 70% dark chocolate
• 40g salted peanuts

1. Preheat an oven to 170°C. Line a square sandwich tin with parchment paper.
2. Place the dates & baking soda in a bowl, cover with bowling water & allow to soak for at least 20 mins to soften through.
3. For the date caramel sauce: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again. Reserve 3 tbsp of the sauce for the topping.
4. With a food processor or electric hand beater (if using an electric hand beater, I would recommend you mash or blend the beans first), blitz all the remaining ingredients (except the cacao powder/melted chocolate & peanuts) with the date caramel together until smooth. Finally stir through the cacao powder/melted chocolate & 30g of the peanuts.
5. Pour the brownie mix into the prepared tin, scatter the remaining peanuts and drizzle the caramel sauce over the top.
6. Bake in the oven for about 30 mins until a skewer comes out clean.
7. Leave to cool in the tin, remove and cut into generous squares.
   

   Happy cooking,

   Sinéad

    

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