Caramel-covered brownies… but make them nourishing ✨ These are gluten-free and packed with fiber, plant protein + natural sweetness. RECIPE ⬇️ Ingredients: * 1 pack of fresh green peas (10oz) - I boiled them for 3 min (you can also use a can, just drain and rinse) * 2 small sweet potatoes * 1/3 cup organic coconut oil, melted * 1 cup organic coconut milk (full-fat, canned) * 1 cup organic GF flour * 3/4 cup organic cacao powder * ½ cup monk fruit sweetener blend (monk fruit + cocoa + inulin) * 1 tsp organic vanilla bean extract * 1 tsp baking soda * ¼ cup organic sugar-free chocolate chips (monk fruit sweetened if available) * Pinch of sea salt Method: 1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper. 2. Blend peas – In a food processor or high-speed blender, puree peas until smooth. 3. Mix wet ingredients – Add melted coconut oil, coconut milk, vanilla, and blend again until creamy. 4. Add dry ingredients – In a large bowl, whisk together coconut flour, cocoa powder, monk fruit blend, pea protein, baking soda, and salt. 5. Combine – Fold the pea puree into the dry mixture until a thick batter forms. (If too dry, add a splash more coconut milk.) 6. Stir in chocolate chips and fold gently. 7. Bake – Spread batter evenly into pan. Bake for 20-25 minutes, until center is just set. 8. Cool completely and add a layer of date caramel frosting before slicing (they’ll firm up as they cool). ✨ Notes * The peas make the brownies fudgy but still high in plant protein. * These will taste rich + dark, not overly sweet, since monk fruit is the sweetener base. Notes: For date paste: Coconut Date Paste Ingredients: * 1 cup soft Medjool dates, pitted (about 10–12 softened in hot water) * ¼ cup full-fat coconut milk (or any plant milk you prefer) Want me to create a few more that highlight the caramel part too?