Go Back
+ servings
caramel chocolate brownies
Print Recipe Pin Recipe
4.91 from 11 votes

Caramel Chocolate Brownies

No-bake Caramel Chocolate Brownies which will melt in your mouth! These bite-sized bars are fudgy, rich, and chocolaty! The recipe is vegan, gluten-free, can be made healthy with dates and requires no oven! Perfect as dessert or snack
Prep Time30 mins
Cook Time15 mins
Chill time35 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, caramel, chocolate, vegan
Servings: 16 brownie bites
Calories: 150kcal


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:


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 warm water first, 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 refrigerator. You can also freeze these caramel chocolate brownies in zip-lock bags! Enjoy!


  • Recipe serves 16. Nutrition facts are for one serving.
Nutrition Facts
Caramel Chocolate Brownies
Amount Per Serving
Calories 150 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 16g18%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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.


Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Fiber: 4g | Sugar: 16g