In need of a healthy treat? These raw salted caramel brownies are made with only 5 simple ingredients!
I made a commitment to myself to spend some time this month focusing on my photography. I love taking photos of food but I always feel there is still so much to learn. So this post marks my month long journey of some new food photography, food styling, and food editing! I hope your as excited as I am!
I actually spent a good couple of hours playing around and trying out some new lighting, and set ups to photograph these brownies. What do you think?
I usually learn towards more light and airy type of photos, but for these raw salted caramel brownies I was definitely feeling more of a moody vibe. They’re so rich and fudgy, which I really wanted to portray in the image.
I also figured since we’re well into Fall it’s a great time to go for some more darker and moodier type of images, don’t you think?
Anyways, onto the recipe!
I wanted to share a sweet treat for the month of halloween that you can store in your fridge when those candy cravings strike. I’m a huge fan of anything salted caramel. Sweet and salty has got to be one of the words best combos! The salted caramel icing is what really makes these brownies special. I use tahini in the icing, but you can feel free to use cashew butter, or almond butter if you prefer!
- 2 cups medjool dates, packed & pitted
- 2¼ cup pecans
- ½ tsp salt
- ½ cup cocoa powder
- ½ cup medjool dates (pitted) , soaked in hot water for 5 minutes
- 3 tbsp tahini
- 2 tbsp water
- ¼ tsp salt
- Line an 8x8 inch pan with parchment paper. Set aside.
- To make the brownies, add the medjool dates, pecans, salt, and cocoa powder to a food processor and pulse until it forms a sticky dough.
- Pour into your baking sheet and press down evenly into the pan.
- Place in the fridge while you prepare the frosting.
- In a high speed blender or food processor, add the dates, tahini, water and salt. Blend until smooth and creamy.
- Spread evenly on top of the brownies.
- Cut into even squares.
- Sprinkle with extra salt if desired.
- Store in the fridge.
I love seeing you make recipes from the blog! Use #choosingchia on Instagram so I can see your creations!
Tips & suggestions:
- If your dates are a bit try, soak them in hot water for 5 minutes, then strain.
- Use almond butter or cashew butter if you don’t have tahini on hand
- Craving more raw treats? Try my raw peanut butter banoffee tarts!