Fındıklı ve Karamel Soslu Çiğ Vegan Brownie

Soak the pitted medjool dates for the brownie base in warm water for 10 minutes to soften. Drain well before using.

In a food processor, combine raw hazelnuts and almonds. Pulse until they form a coarse meal. Be careful not to over-process into butter.

Add the soaked drained dates, cacao powder, melted coconut oil, maple syrup, and sea salt to the food processor. Process until the mixture comes together into a sticky, uniform dough. Scrape down sides as needed.

Line a 20cm (8-inch) square baking dish with parchment paper. Transfer the brownie mixture into the dish and press firmly and evenly with a spatula or your hands. Set aside.

In a small blender, combine 120g soft medjool dates and 60ml nut milk. Blend until smooth, adding a splash more nut milk if needed to achieve a pourable consistency. This makes a sticky, golden-black caramel.

Drizzle the caramel sauce over the pressed brownie base. Sprinkle the roughly chopped hazelnuts on top for a proud, crunchy finish.

Place the dish in the refrigerator for at least 1 hour to firm up. For clean slices, chill longer—up to 2 hours.

Once set, lift the brownie block out using the parchment paper. Cut into 16 squares. Serve cold or at room temperature.