Make decadent, fudgy, rich, chewy, melt-in-the-mouth caramel brownies with a healthier twist thanks to this no-bake, gluten-free, vegan caramel bar recipe!
Rich and Fudgy No-Bake Caramel Brownies
If there is an option available for me to lighten up a dessert, I’ll do it. I’ve already shared recipes for vegan and gluten-free black bean brownies, chickpea brownies, and sweet potato brownies, but now I’m taking on my biggest challenge yet with these rich caramel brownies!
Looking like vegan millionaire bars, this caramel brownie recipe combined layers of dense and fudgy no-bake brownie with a coconut milk based caramel sauce and rich melted chocolate topping.
For these caramel bars, I share a healthier caramel version in the recipe notes with more wholesome and nourishing ingredients like dates. The recipe is also 100% no-bake and freezer friendly!
But don’t worry, they still taste super decadent and indulgent! Making them great for satisfying your sweet tooth in a healthier way without feeling like you’re missing out.
Looking for more no-bake treats? You might enjoy my homemade no-bake granola bars, protein bars, chocolate coconut cups, or even crowd-pleaser no-bake raspberry cheesecake.
The Ingredients
No Bake Brownie Layer
- Dates: Sticky dates are a key ingredient in these fudgy no-bake mini brownies. Medjool dates work best. If the dates are a little dry, soak them in boiling water until soft. You could use another sticky dried fruit, like dried figs.
- Vanilla: Use natural vanilla extract or vanilla bean for the best flavor.
- Flax seeds: Use golden or brown flax seeds. I purchase them whole to grind at home, but you could use 65 g ground flaxseed (make sure they’re fresh by ensuring they don’t smell or taste bitter). Chia seeds might work, too.
- Unsweetened cocoa powder: Cacao powder will also work but has a more bitter flavor.
- Powdered peanut butter: This acts like a binding flour in these gluten-free brownies. Alternatively, use almond flour. For a nut-free version, use finely ground sunflower seeds.
- Salt: Just a pinch to enhance the chocolate flavor.
Caramel Layer
- Coconut milk: Use full-fat canned coconut milk for the richest caramel.
- Maple syrup: Or another liquid sweetener like agave, brown rice syrup, or date syrup.
- Cane sugar: Just a small amount enhances the overall flavor of the caramel (brown sugar also works). You could try using coconut sugar, if preferred.
- Peanut butter: Or another nut/seed butter (like almond, cashew, or sunflower seed butter).
- Salt: Just a pinch. Add more for more pronounced salted caramel brownies.
Chocolate Layer
- Chocolate: Use your favorite dairy-free semi-sweet chocolate chips or chocolate bar (chopped). Use sugar-free chocolate if preferred.
- Coconut oil: This provides the chocolate layer with a rich, smooth, melt-in-the-mouth mouthfeel and makes for a slightly softer chocolate layer.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Caramel Brownies
To prepare this caramel brownie recipe, the tasks are split into three groups, preparing each layer and finally assembling it all in super-simple steps.
The Brownie Layer
- First, process the whole flax seeds into a floury consistency in a coffee/spice grinder or small blender jug.
- Then, mix all the dry ingredients in a food processor before adding the dates and vanilla extract.
- Process again until it forms a dough that sticks together when pressed between your fingers. This can take a few minutes. If it’s still too dry, add more dates or a small amount of maple syrup.
- Next, line a 6-inch square baking pan (double the recipe for an 8 or 9-inch pan) with lightly greased parchment paper, leaving a 2-inch overhang on both sides. Transfer the dough to the prepared baking dish, pressing it down into an even layer.
The Caramel Layer
- Transfer the caramel ingredients to a saucepan and bring to a boil, then immediately reduce to a simmer and whisk often, for 10-15 minutes, until the mixture thickens.
- Pour the caramel layer over the brownie base and transfer it to the freezer for 30 minutes.
Alternatively, make a healthier date caramel sauce. The full ingredient amounts and instructions are in the recipe card notes.
The Chocolate Layer
- Use a warm water bath or double boiler (a bowl set over a pan of simmering water) to melt the chocolate and coconut oil. Stir until smooth and melted.
- Pour that over the caramel layer and return to the freezer for 5 minutes.
Finally, cut the vegan brownies into bars (using a hot knife is best), and enjoy!
Storage Instructions
Store: You can store the vegan millionaire bars in an airtight container in the fridge for 5-7 days.
Freeze: Flash-freeze them on a baking tray (with space between) until solid. Then transfer to an airtight freezer-safe container or Ziplock bag and store for up to 3 months. Then, when you want one, allow it to thaw on the counter for about 20 minutes, and enjoy!
Recipe Notes and Tips
- For a thicker caramel sauce: Continue to simmer it for longer, so it reduces and thickens further. Cane and brown sugar thickens the caramel more than coconut sugar.
- Ensure the flax seeds are fresh: They can go rancid quickly, especially when buying pre-ground. To ensure they’re fresh, smell and taste them. They shouldn’t be bitter.
- Leave to sit: Preparing them the night before gives time for the flavors to meld for even better-tasting caramel no-bake mini brownies.
- Optional add-ins: Add a small amount of instant coffee/espresso powder to the brownie layer to enhance the chocolate flavor. You could also add chopped nuts (walnuts/pecans) for crunch and heart-healthy fats, and/or sprinkle flaky sea salt over the top.
If you try this no-bake vegan caramel brownie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
No-Bake Caramel Brownies
Ingredients
Brownie Layer
- 3/4 cup (130 g) dates (soaked in hot water, if they're dry)
- 1 tsp vanilla extract or vanilla bean
- 1/3 cup + 1 Tbsp (65 g) flaxseeds
- 1/4 cup + 1 Tbsp (30 g) cocoa powder or cacao powder
- 4 Tbsp (32 g) powdered peanut butter or almond flour
- 1 Pinch of salt
Caramel Layer (see notes)
- 1/4 cup (80 g) maple syrup or a different liquid sweetener
- 1/3 cup (80 ml) canned coconut milk
- 4 Tbsp (40 g) cane sugar or coconut sugar
- 2 heaped Tbsp (40 g) peanut butter or sunflower seed butter
- 1 Pinch of salt
Chocolate Layer
- 3/4 cup (135 g) dairy-free chocolate chips or dark chocolate (chopped)
- 2 tsp (10 g) coconut oil
Instructions
Brownie Layer
- First, process the whole flax seeds into a floury consistency in an electric coffee/spice grinder or small blender jug.
- Then, mix all the dry ingredients in a food processor, before adding the dates and vanilla extract.
- Process again until it forms a dough that sticks together when pressed between your fingers. This can take a few minutes. If it's still too dry, add more dates or a small amount of maple syrup.
- Next, line a 6-inch square baking pan (double the recipe for an 8 or 9-inch pan) with lightly greased parchment paper, leaving a 2-inch overhang on both sides. Transfer the dough to the prepared baking dish, pressing it down into an even layer.
Caramel Layer
- Transfer the caramel ingredients to a saucepan and bring to a boil, then immediately reduce to a simmer and whisk often, for 10-15 minutes, until the mixture thickens.
- Pour the caramel layer over the brownie base and transfer it to the freezer for 30 minutes.Alternatively, make an even healthier date caramel sauce. The full ingredient amounts and instructions are in the recipe notes.
Chocolate Layer
- Use a warm water bath or double boiler (a bowl set over a pan of simmering water) to melt the chocolate and coconut oil. Stir until smooth and melted.
- Pour that over the caramel layer and return to the freezer for 5 minutes.
- Finally, cut the vegan brownies into bars (using a hot knife is best), and enjoy!
Notes
- 130 g dates, soaked in hot water
- 1/3 cup (80 ml) coconut milk
- 1 1/2 tbsp (25 g) smooth peanut butter or sunflower seed butter
- Pinch of salt
- Store: You can store the mini brownies in an airtight container in the fridge for 5-7 days.
- Freeze: Flash-freeze them on a baking tray (with space between) until solid. Then transfer to an airtight freezer-safe container or Ziplock bag and store for up to 3 months. Then, when you want one, allow it to thaw on the counter for about 20 minutes!
- Recipe serves 16. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Aentsch
My God, these are delicious! And so easy to make. Used flour made from oats instead of almonds or Peanuts as I did not have anything else, worked just fine. I think it’s unnecessary to freeze them, as we’ll have finished them very quickly 🙂
Ela
Awesome! I am so glad you loved the recipe dear. 🙂
Sandra
I made these and they were delicious! I made the coconut sugar version; they were a little too sweet for me so what I did is to cut them as little bite pieces and topped them with almonds; everybody loved them! I’m planning to make the healthier version (with dates) next time. Thanks! Awesome!
Ela
That’s awesome, Sandra! Such a great idea to top them with almonds. 🙂
Annick
Hello! They are delicious no doubt. But my chocolate layer is too hard to cut even with a hot knife. What did i do wrong ?
Ela
Hello Annick! Did you maybe use a smaller pan that made the chocolate layer too thick?
Brenda Campbell
Has anyone ever figured the calories or weight watchers points for this? I’m going to give them a try. Looks so yummy!
Jen
Hi,
I am just looking into different alternatives and these look absolutely gorgeous! I love to bake and your recipes looks beautiful… I have 3 children who I’m sure would love to try these out! Is ground flax seeds widely available? Many thanks, its definitely inspiring! Xx
Ela
Hi Jen, yes, it is available but you can also buy whole flax seeds and blend them in a blender or electric coffee/spice grinder. 🙂
Judith
Hi, I love the ingredients in this recipe however I have an allergy to dates, do you have any suggestions for another substitution?
Judith
Ela
Any other dried fruit would work, for example, dried figs! 🙂
Jessie
My caramel layer never thickened. I just went with it and poured it over the brownie layer and it soaked in- it tasted great but was an awful mess lol. Any ideas why it may not have thickened? I used almond milk instead of coconut milk, could this be it?
Ela
Hey Jessie! 🙂 Yes, that could be it because canned coconut milk is higher in fat than almond milk (and coconut milk also gets quite thick in the fridge). Did you use brown sugar or coconut sugar?
Juliamikaeela
I made these yesterday and they turned out to be really delish! After keeping them in the fridge over night the sweetness and consistancy were even better!
Ela
That’s awesome! Thanks for your feedback. 🙂
Monique
Hi could I use sunflower flour or another suggestion instead of peanut powder or almond flour? We have allergies in our family
Ela
Yes, sunflower flour should work!
PS: Sorry for the super late reply, but I just found your comment in my spam folder
Michelle
Ela – these are divine! My son and I made them this afternoon and had to share them immediately with our plant-based neighbours. What an incredible recipe. Bravo!
Ela
That’s awesome, Michelle! So happy you liked them. 🙂
Jean
Hi, recipe sounds delicious, but as much as I like coconut, I get a little bit sick of it as it seems to be in many dessert recipes. What could I use instead of the coconut milk in this recipe?
Ela
Hi Jean, you could use a different plant-based milk instead of coconut milk. 🙂
Corrie
Is there another ingredient that I can substitute for peanut butter powder?
Ela
Yes, and it’s actually mentioned in the recipe! Almond flour! 🙂
Jessica McLaws
Mine were an ooey gooey mess as my caramel layer never thickened up as much as yours did, but they were still really tasty. I will definitely try them again!
Ela
Thanks for your feedback, Jessica! 🙂
Hannah
These were so delicious! I used chia as had run out of flax and it worked a treat! The children loved them too!
Ela
Yay, that’s great! I am glad the recipe also worked with chia! Thanks, Hannah! 🙂
Jess @choosingchia
I love the combination of chocolate and caramel! <3
Ela
It’s the best, isn’t it? Thanks, Jess! 🙂
Mae
I made these yesterday for a friend who is gluten free. I loved them so much and my friend said they were amazing! I especially loved the peanut butter caramel – delicious! ????????
Ela
Awesome! That’s wonderful that both you and your friend loved them. Thank you very much, Mae! 🙂
Chelsea
I made these yesterday and they are absolutely amazingly delish and super easy to make thanks Ela x
Ela
Yay! I am so happy you loved them! Thanks for your great feedback, Chelsea! 🙂
Bianca Zapatka
They look so delicious! Would love to grab some ????
Ela
Thank you, Bianca! I wish I could send you some haha. 🙂
melissa duuring
This looks awesome! Saw it on your instagram. Can I use chia instead of flax seed?
Ela
Hey Melissa! Even though I never tried using ground chia seeds in this recipe, I am pretty sure it should work without any problems! Let me know if you give it a try. 🙂
Marthini
This looks lush! Do you think cashew or almond butter would work just as well for the caramel?
Ela
Thank you! And yes, that should totally work as well. 🙂
Kaitlyn
All I have to do is melt the chocolate, but I can already tell this recipe is a hit!!! I used tahini in the caramel layer and it worked beautifully.
Ela
Yay, that’s fantastic! 🙂 So happy you love the recipe, Kaitlyn!