No-Bake Caramel Brownies (Print Version)

# Ingredients:

→ Brownie Base

01 - 1 cup of walnuts

02 - ½ cup of hazelnuts

03 - ¼ cup of cacao powder

04 - 1½ cups of soft, pitted Medjool dates

→ Caramel Filling

05 - ¼ cup of syrup made from maple

06 - 1 tbsp of almond milk

07 - ½ cup of pecan butter (or almond butter works too)

08 - 1 tbsp of melted coconut oil

→ Top Layer

09 - Optional sprinkle of sea salt

10 - ½ cup of pecans, roughly chopped

# Instructions:

01 - Toss all the base ingredients (walnuts, hazelnuts, cacao powder, and dates) into a food processor. Blend until the texture resembles brownies. Push this mix firmly into a lined baking pan, creating a smooth layer.

02 - Whisk or stir together the caramel ingredients (pecan butter, syrup, almond milk, and oil) until silky. Pour it evenly over the brownie base.

03 - Scatter the chopped pecans over the caramel layer. Add sea salt now if you’d like.

04 - Let the brownies chill in the freezer until firm. Once ready, cut into squares and enjoy your treat after sprinkling with sea salt, if you haven’t done so already.

# Notes:

01 - Keep frozen and let sit out for about 10 minutes before eating.

02 - Line your pan for an easier time removing the layers.

03 - Almond butter works perfectly fine if you don’t have pecan butter.

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