Check out this beauty of a Raw Sugarfree Brownie with Caramel Frosting! I feel like I haven’t done any raw cakes in ages. In fact, beginning of summer is the perfect time to start making them. They don’t require baking time, they set in the fridge and they are just the perfect fridge treats to cool you down when it’s hot outside. Also in case you are not familar with raw cakes this is the perfect opportunity to give it a try. And it’s not as difficult as most people think: you only need a good blender, a 26cm baking tin, a handful of ingredients and a fridge. You simply blend the ingredients for every layer and pour them into the tin and leave them in the fridge to firm up. It is literally that easy.
What’s also great: you can fully sweeten raw cakes with dates without anyone noticing the difference. I only used a blob of agava syrup but you could totally omit if you wanted to. But lets chat about the caramel layer for a second. I mean we are talking vegan caramel here – no sugar, no nasties. Top any cake with this frosting and you will be in cake heaven! And spread on this raw brownie, you will never want to go back to any store bought brownie. Because you won’t be able to tell that it goes without sugar, cream, eggs or butter. I mean how can this be so gooey, sweet and decadently caramel like!? You will only find out if you try.
One more note about carob which I use in the brownie layer and caramel frosting: Instead of cocoa powder I have used carob powder. Give it a try, it’s worth looking into it for many reasons. Carob is made from a pod of a tree of the same name, which is native to the Mediterranean. It is often used to replace cocoa powder and is especially great if you are sensitive to caffeine or theobromine. What I also love about it is that it comes with a natural sweetness and it has a distinct caramel and malty flavor which is perfect for the caramel frosting here.
Raw Sugarfree Brownie with Caramel Frosting
Recipe inspired by the amazing Em by This Rawsome Vegan Life.
Brownie Layer (using 26 cm round springform)
- 1/2 cup medjool dates
- 1/2 tsp salt
- 2 tbsp carob powder
- 2 tbsp hazelnut milk
- 10 drops vanilla essential oil
- 1 cup hazelnuts
- 1 cup pumpkin cooked
For the brownie bottom layer add all ingredients to your high speed blender or food processor and blend until you end up with a dough like consistency. Remove from the blender and press into a lined round baking tin. You could also use a square brownie tin. I used a round one cutting the brownie pieces in a diamond shape. Transfer to the fridge whole make the next layers.
Almond Butter Layer
- 1 tbsp coconut oil (melted)
- 1/3 cup almond butter
- 3 tsp agava sugar
In a bowl whisk together the ingredients and pour onto your brownie bottom layer. Return to the fridge again so the layer can firm up.
Caramel Frosting
- 1 cup cooked pumpkin
- 2 tbsp coconut oil (melted)
- 1 tbsp almond butter
- 10 drops of vanilla essential oil
- 1 tsp carob powder
- 1 tsp cacao powder
- pinch of salt
For the Caramel Frosting add all ingredients into your blender again and blend well until the frosting is soft and smooth. Spread on the Almond Butter layer and return to the fridge again for at least an hour. Speed up the process by transferring your brownie to the freezer for 15 minutes!
If you love my Raw Sugarfree Brownie with Caramel Frosting, make sure to check out more raw treats: Raw TimTam’s, Peanut Butter Donuts with Raspberry ‘n’ Cream Topping, Raw Cherry Bombs, Raw Fig Tartes with Chocolate Frosting.
