Salted Caramel Almond Butter Fudge Brownies

Freshly baked vegan almond butter brownies topped with a velvety smooth raw chocolate fudge and a salted caramel tahini drizzle. Do you need any more convincing?

We're not sure what our favourite part of this recipe is. The light and fluffy brownies make the perfect base, pairing perfectly with a generous layer of rich raw chocolate fudge.

Top it all off with the best salted caramel drizzle ever and you've made it to vegan dessert heaven!

To make these brownies even more nutritious, the fudge topping uses two extra special ingredients... avocado and gelatinised maca powder!

When used at the peak of their ripeness, avocados make an awesome addition to sweet desserts as well as savoury salads. By blending avocado with cacao and maple syrup you get an ultra smooth, creamy chocolate fudge that acts as the superstar of this recipe!

Maca is the most perfect ingredient for this recipe because maca powder is great for increasing your energy, balancing your hormones and upgrading your overall mood!

To learn more about maca and the benefits of maca, check out this blog post: A Big Maca Mistake!

 

Salted Caramel Almond Butter Brownies

As well as being vegan, these delicious desserts are also naturally gluten free. They also pack in a cool 10 grams of protein per brownie, so get baking!

 

SALTED CARAMEL ALMOND BUTTER FUDGE BROWNIES

INGREDIENTS

For the base:

  • 250g runny smooth almond butter
  • 25g coconut oil
  • 100ml maple syrup
  • 70g oat flour*
  • 60g cacao powder
  • 1 scoop Salted Maca Caramel PERFORM
  • 1 teaspoon baking powder
  • Pinch of sea salt

*you can make your own oat flour by blitzing whole oats in a high powered food processor.

 

For the fudge:

  • 1 large / 2 small ripe avocados
  • 50g raw cacao
  • 80ml maple syrup

 

For the salted caramel drizzle:

 

METHOD:

1. Preheat the oven to 170°C (338°F) and line a square baking tin with parchment paper. 

2. In a large bowl, mix together the almond butter, melted coconut oil and maple syrup until a smooth paste forms. Add the remaining dry ingredients (except the chocolate chips) and stir well until all the ingredients are fully incorporated.

3. Mix the chocolate chips and press brownie mixture into the baking tin.

4. Transfer to the oven and bake for 18 - 20 minutes only. They may look underdone when you take them out but once they have cooled they will firm up nicely. If you would rather your brownies to be drier and less gooey, you can leave them in for a couple of minutes longer.

5. Whilst the brownies are cooking, prepare your avocado frosting! In a food processor or blender, simply blend the ripened avocado with maple syrup and cacao until smooth and silky.

6. When the brownies have cooled coat them generously with the frosting. Whilst it is difficult to wait, they must be completely cool or the frosting will melt off!

7. In a small bowl mix together the tahini, coconut cream, maple syrup, maca and sea salt until smooth, and drizzle it over the frosted brownies!

8. Cut into desired sizes and store in the fridge. They will keep for up to a week in the unlikely event that they last that long! 

 

Love easy vegan dessert recipes? Why not try our delicious Raspberry and Vanilla Protein Bars!

 

Recipe by Charlotte Roberts.