Vegan, gluten free, nut free, refined sugar free and FULL of love and goodness.
Packed full of sesame, sunflower, flax seeds and dark chocolate this DIVINE treat will tickle your tastebuds and maybe even save your life!
Prep time: 15 minutes
Cook time: 20 minutes
Cool and chill time: 2 hours
Makes: 30 squares
INGREDIENTS
THE BROWNIE
1 c dates, packed firmly
1 tbsp vanilla essence
½ c boiling water
4 tbsp coconut oil
4 tbsp maple syrup
4 tbsp dark sugar free chocolate chopped finely (or use chocolate chips)
1 c gluten free oats
1 c dessicated coconut
1 c sunflower seeds (half blended finely)
4 tbsp flax seeds ground
4 tbsp cacao powder
½ tsp salt
THE CARAMEL
1 c pourable hulled tahini
1/3 c maple syrup
2 tbsp olive oil
1 tbsp vanilla essence
4 tbsp coconut oil
Salt to taste
THE TOPPING
140g dark sugar free chocolate chopped finely (or use chocolate chips)
2 tbsp coconut oil
Flaked sea salt
4 tbsp toasted sesame seeds
METHOD
Heat oven to 160°C
Grease your Ironclad Legacy Pan with coconut oil and sprinkle with 2 tablespoons
of ground sunflower seeds.
Soak the dates in the vanilla essence and boiling water for 15 minutes then blend till smooth.
Melt the coconut oil, maple syrup and chocolate chips together over a low heat and
when just melted stir into the date mix, followed by the dried ingredients.
Tip into your prepared pan and using your hands, spread evenly into the base of pan. Bake for 20 minutes.
While the brownie cooks, make the tahini caramel by mixing all the ingredients together and bringing up to a simmer over a low heat. Simmer for 5 minutes until the caramel turns golden brown and thickens a little. If it feels too thick add a little boiling water.
Make sure you stir constantly to avoid burning the mixture.
Evenly spread the hot caramel over the top of the hot brownie.
Melt the chocolate and the coconut oil together and pour gently over the top of the caramel.
Sprinkle the toasted sesame seeds over the top of the chocolate followed by a generous sprinkle of rock salt.
Leave to cool out of the fridge, cut into squares whilst still a little unset, then place the pan full of cooled goodness into the fridge or freezer to chill.
Cut into squares.
Oh yeah baby. One piece just might not be enough. And if there’s anything left to store, store in the fridge.
