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Lucuma Caramel Brownies

raw indulgence

Indulge in this delicious treat that includes only natural sweeteners!


2 (large) Tbsp Navitas Naturals Lucuma Powder
2 cup Navitas Naturals Cashew Whole Nuts (soaked overnight)
3 Cups raw, unsalted almonds (roughly chopped)
7 Cups pitted Dates (divided) (approximately)
2 Cups raw Cocoa Powder
1 Cup Coconut Oil
1 Cup cold Water (if not using medjool dates)
2 pinches Sea Salt (divided)
½ tsp high quality Vanilla Powder (optional)
shredded Coconut


For the brownies:

Place 5 Cups Dates, Cocoa Powder, Coconut Oil, some cold Water (if not using medjool dates) and a good pinch of sea salt the ingredients except in a good blender, and blend until you have a fairly smooth Cocoa-Date-paste (should be sticky and real heavy). Then remove the paste from the container and over into a bowl, toss the almonds in as well, and use you´re hands to blend it all well together. “Pour” the paste for the cake over into a plastic-wrapped brownie form, and use your hands to distribute the paste evenly across the form.

For the frosting:

Place lucuma, soaked Cashews, 1 Cup Water, 2 Cups Dates, Vanilla Powder and generous pinch of Sea Salt into a good blender, and blend until completely smooth. Pour the frosting over the brownie-paste, and sprinkle with plenty of shredded coconut.

Chef's Notes

Recipe and photo courtesy of Vegan Wealth

Yield: 1 pan

Submitted By

Vegan Wealth