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Caramel Chocolate Brownies

No-bake Caramel Chocolate Brownies which will melt in your mouth! These bite-sized bars are fudgy, rich, and chocolatey! The recipe is vegan, gluten-free, can be made healthy with dates and requires no oven! Perfect as dessert or snack
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 35 minutes
Total Time 45 minutes
Servings 16 brownie bites
Author Michaela Vais

Ingredients

Brownie Layer:

  • Wet ingredients:
  • 3/4 cup (130 g) dates (should be soft and moist)
  • 1 tsp vanilla extract or vanilla bean
  • Dry ingredients:
  • 1/3 cup + 1 tbsp (65 g) flax seeds
  • 1/4 cup + 1 tbsp (30 g) cocoa powder or raw cacao powder
  • 4 tbsp (32 g) powdered peanut butter or almond flour (ground almonds)
  • Pinch of sea salt

Caramel Layer:

  • 1/4 cup (80 g) maple syrup (or agave syrup)
  • 1/3 cup (80 ml) coconut milk (canned)
  • 4 tbsp (40 g) brown sugar (or coconut sugar)
  • 2 heaped tbsp (40 g) peanut butter (or sunflower seed butter)
  • Pinch of sea salt

Chocolate Layer:

Instructions

Brownie Layer:

  • Grind the whole flax seeds in an electric coffee/spice grinder (or blender) until they turn into flour. You can also use 65 g of store-bought GROUND flax seeds but make sure it's fresh.
  • Process all dry ingredients in a food processor, then add the dates and vanilla extract and process until the dough sticks together when you press it between your fingers. It might take some minutes until the dough comes together. If it's still too dry after a while then add a few dates in addition or a little bit of maple syrup or raw agave syrup. The dates should be very soft and juicy. If they are rather dry you should soak them in water until they are soft.
  • Line a 6-inch square baking pan (double the recipe if you have an 8-inch or 9-inch baking pan) with parchment paper and leave about a 2-inch overhang on both sides. Grease the parchment paper with a little bit of oil.
  • Transfer the brownie dough into the pan and press it down firmly. Set aside.

Caramel Layer:

  • Put all ingredients for the caramel layer into a saucepan and bring to a boil. Stir with a whisk and let simmer on low heat for about 10-15 minutes until the mixture gets thicker.
  • Pour the caramel layer onto the brownie layer, and put the pan into the freezer for about 30 minutes. Check the recipe notes below for a healthier version with dates!

Chocolate Layer:

  • For the chocolate layer, melt dairy-free chocolate chips with coconut oil in a water bath (or double boiler).
  • Once the chocolate is melted pour it on top of the caramel layer and put the pan back into the freezer for 5 minutes.
  • Cut into mini bars (works best with a hot knife!).
  • Store in the fridge. You can also freeze these caramel chocolate brownies in zip-lock bags! Enjoy!

Notes

For the healthier date caramel use the following ingredients:
  • 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
 
Blend all ingredients in your food processor until super creamy and pour over the brownie layer.