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Caramel Lentil Brownies (V/GF)

Flour isn't necessary for these bad boys! Made with nutrient-dense lentils, these brownies are gluten-free, vegan and high in protein. When you add my TWO ingredient Caramel Sauce and some vanilla ice cream to these ultra fudgy and chocolaty brownies, you'll have yourself a food experience of a lifetime! 

Course Dessert
Cuisine American
Cook Time 20 minutes
Servings 12 Brownies (depending on size)
Author Bunny

Ingredients

Brownies

  • 2 cups cooked red lentils
  • 1 cup quick oats
  • 2/3 cup pure maple syrup
  • 1/2 cup unsweetened cacoa powder
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract
  • 2 tsp instant coffee (optional)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup dark chocolate chips

Caramel

  • 1 cup full fat coconut milk
  • 1 cup coconut sugar

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease an 8×8 brownie pan and set aside.

  2. Make caramel by adding coconut milk and sugar to a saucepan over medium-heat. Stir until sugar has dissolved. Let mixture simmer while stirring occasionally for 10 to 15 minutes. Set aside and let cool (It will thicken as it cools).

  3. In a food processor, process the oats until they are somewhat broken down.

  4. Add the remaining brownie ingredients besides the chocolate chips and process until smooth. Set aside.

  5. Pour half of the batter into the greased brownie pan. Then add a layer of the caramel and add 1/2 a cup of the dark chocolate chips on top. Then pour the other half of the brownie mixture on top and gently spread around evenly with a rubber spatula.

  6. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.

  7. Let chill in the refrigerator overnight before serving. 

  8. Enjoy! Store leftovers tightly covered in the refrigerator for 5-7 days.