Have your brownies and eat it too! These vegan brownies are decadent, gluten free, dairy free and actually healthy! Made with plant based, ingredients making them full of fibre and omegas! The best part of this brownie is the dairy-free caramel sauce that tops the brownie- it is so creamy and seriously tastes like caramel! The crunchy pecans on top tie all of the wonderful flavours together for this brownie. You can’t even tell that these brownies are vegan as you are eating them. The perfect dessert if you are trying to eat healthier, lose weight but do not want to sacrifice sweet treats!
Why You'll Love This Recipe
- These brownies are actually healthy! Not only are these caramel pecan brownies gluten free they are also dairy free and full of plant based fibre. These brownies are a great option if you want to eat something sweet but still want to eat healthy and want to lose weight.
- There is a hidden veggie in these brownies! I used a cooked sweet potato in these brownies and it made them super creamy and decadent.
- These brownies are very customizable. Customize your brownie and add your fav toppings. You could completely skip the caramel and pecans and just make the brownie. On the other hand, you could add other nuts, seeds, fruits or whatever you prefer!
Ingredients Needed for Healthy Caramel Pecan Brownies
Brownie
2 Cups Oat Flour
1/2 Cup Unsweetened Cocoa Powder
1 Cup Flaxmeal (Ground Flaxseeds)
1 Cup Mashed Steamed Sweet Potato
1 Tbs Baking Powder
1/2 Tsp Salt
1/3 Cup Dairy Free Chocolate Chips, Melted
1 Cup Maple Syrup
1 Tbs Vanilla Extract
3 Tbs Cashew Butter
1/2 Cup Plant Milk
3/4 Cup Dairy Free Dark Chocolate Chunks
1 Cup Chopped Pecans
Caramel Sauce
1/4 Cup Cashew Butter
1 Tsp Vanilla Extract
Pinch Salt
1/4 Cup Coconut Oil
6-8 Medium Pitted Dates
5 Tbs Maple Syrup
How To Make These Caramel Pecan Brownies
Start by baking a sweet potato if you do not have one already prepped. Bake in a 400 degree oven for about 40 minutes or until soft. Allow the sweet potato cool.
Preheat oven to 360 degrees F.
In a mixing bowl add the sweet potato and melted chocolate and mix together. Add in oat flour, flaxmeal, cocoa powder, baking powder, salt, maple syrup, vanilla, cashew butter, and plant milk. Mix well until all the ingredients are combined, make sure to use a fork to mash in the cashew butter to avoid any lumps.
Spray a 8″x11″ pyrex baking dish with non-stick spray. Transfer the brownie mixture into the baking dish and top with the dark chocolate chunks. Bake for about 25 minutes or until a toothpick comes out clean from the middle of the brownie.
While the brownie is baking, make the caramel sauce. In a high-speed blender, add the coconut oil, cashew butter, vanilla, salt, dates and maple syrup. Blend until a smooth consistency forms. Set aside for now.
Once the brownies are baked and have cooled for about 30 minutes, drizzle the caramel sauce over top of the brownie (right in the baking dish). Top with chopped pecans. This brownie will last up to 5 days in the fridge stored in an air-tight container. Enjoy! 🙂
Notes + Tips for Caramel Pecan Brownies
- Cook the sweet potato in advance if you can. If not that is okay, throw the sweet potato in the air fryer and steam it until it is soft.
- Alternatively, you can substitute the sweet potato for:
- 3/4 cup applesauce
- 1 medium avocado
- 1 large banana
- 1/2 cup of neutral oil
- Substitute the cashew butter for any other nut butter like peanut butter, sunflower butter, almond butter etc..
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Ingredients:
Brownie
- 2 Cups Oat Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup Flaxmeal (Ground Flaxseeds)
- 1 Cup Mashed Steamed Sweet Potato
- 1 Tbs Baking Powder
- 1/2 Tsp Salt
- 1/3 Cup Dairy Free Chocolate Chips, Melted
- 1 Cup Maple Syrup
- 1 Tbs Vanilla Extract
- 3 Tbs Cashew Butter
- 1/2 Cup Plant Milk
- 3/4 Cup Dairy Free Dark Chocolate Chunks
- 1 Cup Chopped Pecans
Caramel Sauce
- 1/4 Cup Cashew Butter
- 1 Tsp Vanilla Extract
- Pinch Salt
- 1/4 Cup Coconut Oil
- 6-8 Medium Pitted Dates
- 5 Tbs Maple Syrup
Instructions:
- Start by baking a sweet potato if you do not have one already prepped. Bake in a 400 degree oven for about 40 minutes or until soft. Allow the sweet potato cool.
- Preheat oven to 360 degrees F.
- In a mixing bowl add the sweet potato and melted chocolate and mix together. Add in oat flour, flaxmeal, cocoa powder, baking powder, salt, maple syrup, vanilla, cashew butter, and plant milk. Mix well until all the ingredients are combined, make sure to use a fork to mash in the cashew butter to avoid any lumps.
- Spray a 8u0022x11u0022 pyrex baking dish with non-stick spray. Transfer the brownie mixture into the baking dish and top with the dark chocolate chunks. Bake for about 25 minutes or until a toothpick comes out clean from the middle of the brownie.
- While the brownie is baking, make the caramel sauce. In a high-speed blender, add the coconut oil, cashew butter, vanilla, salt, dates and maple syrup. Blend until a smooth consistency forms. Set aside for now.
- Once the brownies are baked and have cooled for about 30 minutes, drizzle the caramel sauce over top of the brownie (right in the baking dish). Top with chopped pecans. This brownie will last up to 5 days in the fridge stored in an air-tight container. Enjoy! 🙂
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