Raw Carmel Brownie Bites

Here is a super amazing shareable dessert I found on the Vedge. We will blend up a gooey, authentic tasting [but less guilty] caramel center – which has an amazing creamy and soft texture. I could eat this caramel forever and never be tired of it. True Story! And what would a raw dessert be without some kind of chocolate? (Hey, the brownie part doesn’t count!) A creamy chocolate mixture to top it all off!

I think you are going to make A LOT of friends with these little slices of heaven. So share!!!

Raw carmel bites


This decadent raw treat has 3 different desserts combined into one amazingly delicious, gooey, chocolatey, caramely dessert heaven! Oh boy enjoy!!
Prep time
Total time
Serves: 12 large slices


Brownie Base:
  • 1 cup pecans or walnuts, soaked overnight
  • ⅓ cup cacao powder
  • 1 cup medjool dates (about 12), pitted
Caramel Filling:
  • 1½ cups medjool dates (about 18), pitted
  • ½ cup boiling water
  • 1½ cups full fat coconut milk or cream from a can
  • ½ cup almond butter, macadamia butter, cashew butter or other nut butter
  • 1 Tbsp mesquite powder
  • 1 Tbsp lucuma powder (optional)
  • pinch of salt
Chocolate Topping:
  • ¼ cup full fat coconut milk or cream (whatever is left from the can from the caramel filling)
  • ½ cup date soak water or maple syrup
  • ½ - ⅔ cup cacao powder
  • ¼ cup coconut oil


Make the Brownie Base:
  1. Prepare a square 7" x 7" pan or container, and line with parchment paper.
  2. In a food processor, combine the pecans and cacao powder and process into a flour. Add the medjool dates and process into a dough.
  3. Press the brownie base into the pan using the base of your hands. Set aside.
Make the Caramel Filling:
  1. Put the pitted medjool dates in a small bowl and pour ½ cup of boiling water over them. Leave them to sit and soften for 5-10 minutes.
  2. Meanwhile, combine the remaining caramel filling ingredients in a high speed blender (I use aVitaMix).
  3. Drain the medjool dates, gently squeeze out the excess water. Add the dates to the blender and set aside the date soak water.
  4. Blend the mix, using the tamper stick as needed. Be careful blending this as it's a very thick mixture, working up the speed slowly, use the tamper stick, and if you're having trouble blending it add some more liquid like water or coconut oil.
  5. Once the mixture is blended smooth, pour over the brownie base. Use a spatula to smooth the top. Set aside the pan in the freezer.
Make the Chocolate Topping:
  1. In a high speed blender, combine the chocolate topping ingredients. If you don't have ½ cup date soak water left, add more maple syrup to bring it to ½ cup.
  2. Blend until smooth, and pour over the caramel filling the pan. Use a spatula to smooth the top.
  3. Leave it to set in the freezer for at least a few hours, overnight is ideal. I like to keep it in the freezer, but if you want it a little bit softer store it in the fridge.
  4. Slice and enjoy!

R. Garon

Robert Garon is a Masters level pastoral counseling student at Liberty University. He and his wife reside in the suburbs of Chicago where they, together, lead a marriage enhancement and discipleship group called Re|engage at their church. Robert also regularly leads short-term mission teams, both internationally and domestically, as well as a weekly men’s community group.

On THE mission making God known by helping others thrive and flourish for His kingdom!