Raw Caramel Brownie Slice

Raw Caramel Brownie Slice

Feast your eyes on this amazing beauty!

Trust me when I tell you, you are going to want to make this right away. And then over and over again.

Tip: buy some medjool dates in bulk! 😉

For a decadent and impressive dessert, it doesn’t actually take that long to whip it up. And its a really simple instruction list: process, blend, blend, donezo!

We start off with the raw brownie base, a great dessert all on its own. A quick whiz in the food processor, press it into a pan.

Raw Caramel Brownie Slice

Then we blend up a gooey, authentic tasting caramel center – which has an amazing creamy and soft texture. I could eat this caramel forever and never be tired of it.

And what would a raw dessert be without some kind of chocolate? (Hey, the brownie part doesn’t count!) A creamy chocolate mixture to top it all off!

I’m going to make a lot of friends with these little slices of heaven.

Raw Caramel Brownie Slice
Prep time
Total time
This decadent raw treat has 3 different desserts combined into one amazingly delicious, gooey, chocolatey, caramely dessert heaven!
Serves: 12 large slices
Brownie Base:
Caramel Filling:
Chocolate Topping:
Make the Brownie Base:
  1. Prepare a square 7" x 7" pan or container, and line with parchment paper.
  2. In a food processor, combine the pecans and cacao powder and process into a flour. Add the medjool dates and process into a dough.
  3. Press the brownie base into the pan using the base of your hands. Set aside.
Make the Caramel Filling:
  1. Put the pitted medjool dates in a small bowl and pour ½ cup of boiling water over them. Leave them to sit and soften for 5-10 minutes.
  2. Meanwhile, combine the remaining caramel filling ingredients in a high speed blender (I use a VitaMix).
  3. Drain the medjool dates, gently squeeze out the excess water. Add the dates to the blender and set aside the date soak water.
  4. Blend the mix, using the tamper stick as needed. Be careful blending this as it's a very thick mixture, working up the speed slowly, use the tamper stick, and if you're having trouble blending it add some more liquid like water or coconut oil.
  5. Once the mixture is blended smooth, pour over the brownie base. Use a spatula to smooth the top. Set aside the pan in the freezer.
Make the Chocolate Topping:
  1. In a high speed blender, combine the chocolate topping ingredients. If you don't have ½ cup date soak water left, add more maple syrup to bring it to ½ cup.
  2. Blend until smooth, and pour over the caramel filling the pan. Use a spatula to smooth the top.
  3. Leave it to set in the freezer for at least a few hours, overnight is ideal. I like to keep it in the freezer, but if you want it a little bit softer store it in the fridge.
  4. Slice and enjoy!


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25 comments on “Raw Caramel Brownie Slice

  1. Shae,
    Might be a silly question but the recipe says 1 1/2 full fat coconut milk or cream. Would that be 1 1/2 cups or cans? If cans, what size?


    • Hi Laura, so sorry my fault! Thanks for bringing it to my attention, I have updated the recipe. Its 1 1/2 cups of full fat coconut milk from 1 can 400ml/14oz.

          • Hi Shae, i think i was only suppose to use the thick part of the coconut milk, but i used the water part as well..your recipe works just fine actually. Thanks 🙂

    • I think its called full fat coconut milk in the US, but its called coconut cream here in Australia. It will be in a can. Yes should definitely be able to get it at whole foods, or any other health food shop. Its also available online, checkout the link in the recipe 🙂

  2. Thank you Shae. I have everything and can’t wait to try it. Love your blog hun, btw!

    Amber, Thai Kitchen makes a nice coconut milk and there’s Goya brand that makes Coconut Cream but that has sweeteners in it, I think.

  3. I’m not a vegan, but I respect the creativity that goes into creating vegan foods like this dessert you made. If I can get the dates, I’ll give this a try. Thanks for sharing.

  4. These look mouth-watering and would like to give the recipe a try but I don’t have any mesquite powder on hand, however, I do have lucuma powder. Could I get away with making this recipe without the mesquite powder but instead double-up on the lucuma powder?? If not, any thoughts on what I could use to replace the mesquite powder?

    Thanks for yet another interesting recipe idea, Shae!

    • Hi Demitra, I probably wouldn’t double the lucuma powder, start with the amount in the recipe and just omit the mesquite, have a taste & add more lucuma if you think it needs it :). It will still be great without the mesquite!

    • Hi Katie, the mesquite is more necessary than the lucuma, it will give it a more authentic caramel flavour. But it will still taste good without both of them!

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  6. This recipe looks great! I can’t wait to try it. I am soaking my Pecans and noticed that the recipe calls for making the cacao and pecans into a flour. Does that mean I am supposed to dry the pecans before blending with the cacao powder so I will end up with a flour? Or, am I supposed to grind the wet soaked nuts with the cacao? Thanks!

      • Wow that was fast! Thanks Shae. Can’t wait to try these caramel brownies. They look delicious! Will be sure to let everyone know how they turned out. Thanks for the quick response and the great looking recipe!

  7. All I can say is WOW! These Caramel Brownie Slices taste even better than the picture – I know – hard to believe – but true. I finishing making these a couple of hours ago and couldn’t wait to try them so I dove right in before they even set up. I’m really eager to try them in a few hours. The filling tastes like coffee and caramel, the topping has the texture of a soft truffle and the crust is marvelous! I’m sure I will use this crust recipe in many other raw vegan deserts. I just have to add as a side note – I cannot believe how heavy this desert is to be in a 7 x 7 pan. It’s quite substantial and very rich. A little bit goes a long way.

    I made my own coconut cream with my Omega Juicer because I didn’t want the guar gum and sweeteners that come in the canned coconut creams at my local health food store. I also made my own almond butter with raw hand cracked almonds and soaked my dates overnight rather than using boiling water. I love salted caramel so I sprinkled a tiny bit of sea salt on top before freezing. Amazing!

    Thanks for the great new recipe Shae! It is going straight into my recipe box.

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