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Raw caramel and pecan vegan brownies

Raw caramel and pecan vegan brownies


* 1 pack Organic Joy Makers Brownie Mix

* 75g vegetable oil or spread

* 100ml Water

* 1 tbsp agave nectar 

For the raw caramel:

* 400 g Medjool dates, pitted

* 2 tbsp maple syrup 

* 2 tbsp almond butter 

* 1 tsp vanilla paste

* 1-2 tbsp Plant-based milk

* Pecan nuts

* Salt flakes


  1. Preheat the oven to 180 ºC (160ºC fan) Gas 4. Line the 8  in (20 cm) square tin with greaseproof paper.
  2. Prepare the dough by whisking together 1 pack Organic Joy Makers Brownie Mix, vegan spread (or oil), agave syrup and water.
  3. Bake for 14 minutes. Let it cool completely.
  4. In a food processor combine the Medjool dates, almond butter, vanilla extract and maple syrup. Add some plant-based milk if the mixture is too thick.
  5. Evenly spread the mixture on top of the brownie layer. 
  6. Press in pecan halves and sprinkle with salt flakes. 
  7. Place in the fridge overnight or until the caramel sets.
  8. Remove from the fridge and cut into squares. Enjoy!