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caramel chocolate brownies
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No-Bake Caramel Brownies

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!
Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 35 minutes
Total Time 1 hour 20 minutes
Servings 16 brownie bites

Ingredients

Brownie Layer

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

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

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 the mixture over the brownie layer.
 
  • 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 Facts
No-Bake Caramel Brownies
Amount per Serving
Calories
150
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
4
g
16
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.