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–+ servings

Healthy Caramel Pecan Brownies (Vegan)

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 10 Servings
Calories 300 kcal

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! :)

Video

Nutrition

Calories: 300kcal
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