vegan // grain-free

For the brownies:
⅔ cup Purely Elizabeth Chocolate Hazelnut Grain-Free Granola
2 cup Medjool pitted dates (don’t pack in the dates)
⅓ cup raw cacao powder
¼ cup maple syrup
2 tablespoon of coconut oil
½ tsp salt

For the caramel and chocolate layer:
1 cup almond butter, creamy 
1/2 cup coconut oil
2 tsp vanilla extract
1/2 cup maple syrup
½ tsp sea salt
2 heaping tbsp cacao powder
Optional: extra Chocolate Hazelnut Grain-Free Granola for topping



Place the grain-free granola in a food processor and pulse until they form a crumbly mixture. Add the rest of the ingredients and pulse until smooth. Place the mixture into a lined bread pan or 8x8 baking dish and freeze for an hour to set. While the brownies are setting, make the frosting. Add almond butter, coconut oil, vanilla extract, maple syrup and salt to a saucepan over medium-low heat. Whisk constantly for 2-3 minutes. You will notice it becomes thicker as you heat. After 2-3 minutes of whisking, you should have a caramel-like sauce. Place ⅓ of the caramel sauce in a bowl. Add the cacao powder to the remaining ⅔ of the sauce. This will give you a chocolate frosting along with a caramel drizzle. Once chocolate and caramel sauce has cooled and it has thickened, place the chocolate layer on the brownies. Disperse scoops of the caramel sauce over the chocolate sauce. Using a knife, create swirls of caramel within the chocolate sauce. Alternatively, you can drizzle the caramel. Top with extra chocolate hazelnut granola. Enjoy! Store in refrigerator or freezer.