Gluten Free Bread

You don't have to miss out on bread just because you're gluten free

Gluten Free Pancakes

Just add water, shake, and pan fry!

Vegan Burgers

Store for up to 2 years and just pop it out when you need a quick meal!

Salted Caramel Brownies

  • 350g YesYouCan Chocolate Caramel Cupcake Mix
  • 125g dark chocolate 
  • 125g butter unsalted
  • 1 tsp vanilla extract
  • pinch of salt
  • 3 eggs or YesYouCan Vegan Egg Replacer
  • 50gm stevia
  • 30g cocoa powder unsweetened
  • 1/2 cup salted caramel sauce
  • Sea salt flakes (for sprinkling on top)


Oven fan forced

  • Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside. 
  • Melt the dark chocolate and butter in a microwave-safe bowl 3-4 minutes (stirring every 30 seconds) or until melted. 
  • Add the vanilla extract, salt, YesYouCan Choc Caramel Cupcake Mix, eggs, stevia and cocoa powder and mix together until well combined. 
  • Pour into the prepared baking tin and bake for 30-35 minutes or until a crust has formed on the top and the brownie feels slightly firm (do not overcook). 
  • Drizzle the salted caramel sauce evenly over the brownie batter in the tin.
  • Allow to cool completely in the tin before turning out and cutting into slices. 
  • Store in an airtight container at room temperature for up to 5 


Vegan Caramel Sauce:


  • 1 cup coconut sugar
  • 1/2 cup coconut cream
  • 3 tbsp vegan butter
  • 1 tsp vanilla extract
  • Pinch of salt


  1. In a saucepan, mix coconut sugar, coconut cream, and vegan butter and heat over medium heat, stir until the sugar dissolves.

  2. Let it simmer for 5-7 minutes, stirring occasionally. Stir in vanilla extract and a pinch of salt.

  3. Allow the caramel sauce to cool; it will thicken as it stands.

  4. Drizzle over Chocolate Caramel Brownies

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