• 2 1/2 cups walnuts
  • 3 cups dates
  • 1/2 cup cacao powder

Process all ingredients together in a food processor till the base turns moist and dough-like!

With a non-stick baking sheet place the brownie base in to a small pan – you want the dough to be about a half inch in depth!

Spread the brownie base in the pan evenly.

Caramel filling:

  • 1/2 cup coconut milk
  • 1/4 cup dates
  • 1 tsp vanilla
  • 1/2 tsp cinnamon powder

In a food processor mix all ingredients until smooth and creamy. Adjust liquids, and the amount of dates, accordingly. You may need to add more or less depending on the type of coconut milk.

In the pan, cover the brownie base with the caramel filling evenly!

Chocolate sauce:

  • 4 tablespoons coconut oil
  • 2-3 tablespoons maple syrup
  • 2- 3 tablespoons cacao powder

Adjust amount accordingly. The aim is for it to be quite thick, as opposed to a runny liquid, so that you can spread it controllably over the top of the caramel filling!

Spread the chocolate sauce over the caramel filling evenly. Top the brownie with shredded coconut or with nuts and seeds. Set in the freezer overnight.