These decadent and fudgy brownies bring dessert to the next level. The brownies are made from a combination of oat flour and almond flour, raw cacao, and are relatively low in oil. They're topped with a layer of crumbled gluten-free gingersnap cookies, followed by a layer of tahini caramel. When it comes to the topping, you can stick with melted chocolate and freeze-dried raspberries or experiment with your own creative creation.

Caramel Topped Gingersnap Brownies [Vegan, Gluten-Free]

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Ingredients

For the Gingersnaps:

  • 1 cup ground almonds or almond flour
  • 1 cup gluten-free oats, pulsed in a blender to form a flour
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract

For the Brownies:

  • 1 cup gluten-free oats, whizzed up in blender to form a flour
  • 1/2 cup almond flour or ground almonds
  • 2 tablespoons flax seeds
  • 4 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/3 cup coconut sugar
  • 1/2 cup unsweetened apple purée or cooked apples
  • 3 tablespoons tahini
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond milk
  • 1 teaspoon apple cider or white wine vinegar
  • 2 tablespoons melted coconut oil

For the Caramel Sauce:

  • 3 tablespoons tahini
  • 3 tablespoons maple syrup
  • 4 tablespoons unsweetened chestnut purée/spread
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract

For Decorating:

  • Melted vegan dark chocolate
  • Cacao nibs
  • Freeze-dried raspberries
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Preparation

To Make the Gingersnap Dough:

  1. Mix together the ground almonds/almond flour, oat flour, ginger, and baking powder in a bowl. Gently melt the coconut oil and maple syrup/date nectar, then remove from the heat and stir into the dry ingredients along with the almond milk and vanilla. Mix well to form a soft dough. Roll into a large ball, wrap in clingfilm and chill for 30 minutes.

To Make the Brownie Batter:

  1. Preheat the oven to 355°F and lightly grease both a deep square baking tin and a large baking sheet.
  2. Mix together the oat flour, cacao powder, flaxseeds, baking powder, bicarbonate of soda, coconut sugar, and cinnamon in a large bowl. Place the cooked/puréed apples in a blender along with the tahini, maple syrup, almond milk, vanilla, and vinegar then whizz up until completely smooth.
  3. Pour this along with the melted coconut oil into the dry ingredients and fold in to combine – you want quite a thick chocolate batter.

To Make the Gingersnap Brownies:

  1. Spoon the brownie mixture into the prepared tin, smooth out and bake for a total of about 30 minutes, until risen slightly and firmed up (it will still be a little soft) – leave to cool then cut into 9-12 squares.
  2. For the gingersnaps, remove the dough from the refrigerator, roll out onto a dusted surface and stamp out circles or shapes to use the mixture up. Place on your prepared baking sheet and bake for about 12-15 minutes, until just starting to go golden and firm. Leave to cool completely.

To Make the Caramel:

  1. Simply whisk all of the ingredients together and keep in a jar or tub in the refrigerator for at least 30 minutes – this will firm up slightly.

To Serve:

  1. When you’re ready to serve, cut the biscuits into pieces. Spread a layer of the caramel on top of each brownie to cover, arrange a biscuit on top, drizzle each with a little melted chocolate, then scatter over cacao nibs and freeze-dried raspberries.

Notes

Keep remaining brownies (unfrosted) in an airtight container for up to 3 days. Keep the caramel in the refrigerator for up to a week. Store the cookies in an airtight container for up to two days.

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