• Vegan Salted Caramel Chocolate Brownie

    You’re going to love this: a glossy, chocolate, gooey caramel, and chewy brownie. Rest assured this goodness is raw, vegan, dairy-free, gluten-free, grain-free, sugar-free, and still a knock-your-socks-off kind of chocolaty dessert.

    Base Ingredients

    • 2 1/2 cups walnuts
    • 3 cups dates
    • 1/2 cup raw cacao

    Method:  Blend dry ingredients in food processor until crumbly.  Add dates a few at a time and continue blending until gooey and chewy.  Press evenly into a square baking tin lined with baking paper.

    Salted Caramel layer Ingredients

    • 1/2 cup pure coconut cream
    • 1/2 cup dates or 8 large Medjool dates
    • 1 tbs vanilla
    • 1 tsp Maldon sea salt flakes

    Method:  Blend all ingredients in the small bowl of your food processor until creamy.  Pour onto the chocolate base.

    Chocolate topping Ingredients

    • 1/4 cup coconut oil melted
    • 1/4 cup maple syrup
    • 1/4 cup raw cacao powder
    • 3 tbs coconut cream

    Method:  Mix the oil and cacao in a bowl first.  Then add the cream and maple syrup.  The maple cause the chocolate to seize a little. This is useful so it becomes firm.  Spread the chocolate over the caramel with the back of a spoon or a palette knife.  Refrigerate until set.  Slice into squares.

    Try Natalie’s Super Food Chocolate Recipe on Omstars

    By Natalie Prigoone

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.


     I love this raw recipe because it’s SO much easier to make than a baked one!  This crazy dairy-free, gluten-free, vegan remake of your favourite traditional dessert is one not to miss. Oh, and for those of you who don’t like to share, especially when it comes to dessert, you can make these raw lime tarts mini-sized and enjoy one by yourself! That’ll teach you – dessert stealers. I hope you love these Raw Lime Tarts as much as I do!

    There’s something about lime tarts that make me really happy. They’re equally creamy and tarty, tangy and sweet, satisfying and crisp with a crumbly texture.

    I’d like to say my Lime Tarts are the perfect dessert for the warmer seasons of the year, but really, they’re a good all-year rounder; so friends in the Southern hemisphere, it’s time to get on these!




    • 250ml coconut cream
    • 3 tablespoons cacao butter
    • 10 drops liquid stevia
    • 1 vanilla bean, seeds scraped
    • Zest of two limes and juice of one


    1. Grease 8 individual tart tins with a light layer of coconut oil.
    2. To make the base, combine cashews, coconut, coconut oil, rice malt syrup and powder in a food processor until a crumbly dough forms.
    3. Neatly press into the tart tins and place in the freezer for two hours to set.
    4. After 1 ½ hours, prepare the filling by gently heating coconut cream and cacao butter in a small saucepan over a low heat. Transfer to a bowl and stir in stevia, vanilla and lime. Place bowl in the freezer for 15 minutes to let it cool slightly.
    5. To assemble the tarts, carefully pour filling into the tart shells and leave to set in the fridge for at least 1 hour or until needed. Serve with extra lime slices, lime zest and a dollop of coconut yoghurt if desired!

    By Lee Holmes

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

    Find More Raw Vegan Recipes on OMstars

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