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Caramel Explosion Brownie Cakes

30 min


  • 1 cup almond meal
  • 1 cup cashew meal
  • 1/2 cup cacao powder
  • 1/4 cup coconut sugar
  • 1 tsp vanilla bean powder
  • 1 tsp of baking powder
  • 3 organic eggs, separated
  • 1/3 cup coconut oil
  • 3/4 cup almond milk

Caramel centre

  • 1/2 cup medjool dates
  • 1/3 cup cashew butter
  • 1 tbsp mesquite powder
  • 1/4 cup coconut cream
  • 1/4 tsp himalayan salt


  1. Preheat oven to 170˚C.
  2. Combine all dry pudding ingredients in a large mixing bowl.
  3. Then add egg yolks, coconut oil and almond milk.
  4. Whisk egg whites until firm peaks form and then gently fold into the mixture. Set aside while you prepare the caramel.
  5. Combine all caramel ingredients in a high power blender and blend until smooth.
  6. Grease and line 6 individual pudding dishes (approx. 6cm diameter).
  7. Scoop some of the chocolate mixture into the dish, followed by a few spoonfuls of the caramel, and then cover with more chocolate.
  8. Place in the oven and bake for approx. 15 minutes.
  9. Enjoy!

Recipe by @coconutandbliss & @healthyluxe

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