Layered Raw Chocolate Caramel Brownies

Total time: 25 minutes + optional chill timeServes: Makes 1 pan brownies, about 12


2 1/2 cups walnuts
1/2 cup raw pistachios (unsalted)
2/3 cup cacao powder
1/4 teaspoon sea salt
seeds of 1/2 vanilla bean OR 1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup Medjool dates, pitted*

1 cup Medjool dates, pitted, soaked 1-2 hours in water
1/3 cup smooth almond butter
1/2 vanilla bean OR 1 teaspoon vanilla extract
1 Tablespoon extra virgin coconut oil
1/4 teaspoon sea salt

Third Layer: Top with Noah’s Rock n’ Raw Chocolates Avocado-Pistachio Bar
Optional Fourth Layer: More caramel


1. For the brownies, add the walnuts, pistachios, cacao, salt, vanilla and cinnamon and pulse until a coarse meal forms.
2. *Slowly add in dates until it begins to stick together. Test it by pressing a spoonful between your fingers, it should stick. Note: More or less dates may be required depending on how dry your dates are.
3. Empty the mixture into a brownie pan and press down firmly to make an even layer. Set in refrigerator to chill while you make the caramel.
4. For the caramel, discard the date soak water (or reserve for another recipe such as a smoothie).
5. Add all ingredients to the food processor and process until completely smooth (about 3-4 minutes). It should start to heat up and smell delicious!
6. Using a knife, spread the caramel evenly over the brownies.
7. Top with Noah’s Rock n’ Raw Chocolates Avocado-Pistachio Bar.
8. Optional: Chill in refrigerator for 30 minutes or more.


  • high in antioxidants
  • free of refined sugar
  • good source of Omega-3 fatty-acids
  • high in fiber
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray