Name: No‑Bake Salted Caramel Brownies
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: Brownies:; 1½ cups pitted medjool dates; 1 cup walnuts; ½ cup hazelnuts; ⅓ cup cocoa powder; Salted Caramel:; ½ cup almond butter; ¼ cup maple syrup; 1 tablespoon almond milk; 1 tablespoon coconut oil; ¼ teaspoon sea salt; Flaky salt (for topping)

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I whip together a vegan, gluten-free, no-bake brownie that layers a rich, chewy chocolatey base with decadent salted caramel—ready in about 15 minutes and set with a quick freeze.

No‑Bake Salted Caramel Brownies

Why You’ll Love This Recipe

I love how this recipe satisfies a sweet craving without needing an oven. It uses wholesome, plant-based ingredients like Medjool dates, nuts, and almond butter, so I can enjoy a decadent treat without refined sugar. Plus, it’s naturally vegan, naturally gluten-free, and always a hit when I share it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I gather these pantry staples:
• Pitted Medjool dates
• Walnuts
• Hazelnuts
• Cocoa powder
• Almond butter
• Pure maple syrup
• Almond milk
• Coconut oil
• Sea salt (plus a sprinkle of flaky salt for topping)

Directions

I blend the brownie layer (dates, walnuts, hazelnuts, cocoa) in a food processor until it forms a dough, then press it into a parchment-lined loaf pan. Next, I whisk together the caramel (almond butter, maple syrup, almond milk, coconut oil, sea salt) until smooth, pour it over the brownie base, and freeze for about an hour. Once firm, I top with flaky sea salt, cut into 10–12 squares, and enjoy!

Servings and timing

The recipe yields about 12 brownies at roughly 15 minutes total time (no baking required) before freezing.

Variations

I like to switch things up sometimes, like using only walnuts or hazelnuts instead of both, or swapping cocoa powder for cacao powder in a 1:1 ratio. I’ve also replaced almond butter with tahini or peanut butter—still creamy and delicious. And I can use any plant‑based milk in place of almond milk if needed.

Storage/reheating

I store these in an airtight container in the fridge for up to five days, but my favorite way is to freeze them. I wrap each brownie individually and freeze; they stay good for up to three months. When I’m ready to eat, I thaw one at room temperature for 10–15 minutes.

FAQs

What makes these brownies vegan and gluten-free?

I rely on whole food ingredients—dates, nuts, cocoa, nut butter, maple syrup—so there’s no dairy, eggs, or refined flour. That keeps them naturally vegan and gluten-free.

How do I soften dates if they’re too dry?

If the Medjool dates are firm, I soak them in warm water for 5–10 minutes, drain them, pat dry, and then blend.

Can I use only one type of nut in the brownie base?

Yes—I sometimes omit walnuts or hazelnuts and use just one—the result is still chocolaty and satisfying.

What can I sub for almond butter in the caramel?

I’ve used tahini or peanut butter instead—they both lend a rich, smooth consistency to the caramel.

Can I swap cocoa powder for cacao powder?

Definitely. I’ve used cacao in a 1:1 ratio when I want a less processed option.

How long do the brownies need to freeze before cutting?

I freeze them for about an hour, just until the caramel sets. Then I sprinkle flaky sea salt before slicing.

Do these taste similar to baked brownies?

Yes—they’re rich and chewy with a decadent texture. The salted caramel layer makes them extra indulgent.

How do I get clean cuts?

I line the pan with parchment and use a sharp knife. If needed, I dip the knife in hot water for cleaner slices.

Can I freeze them for long-term storage?

Yes—individually wrapping and freezing works great. They stay fresh up to three months.

Any general tips for success?

I always use soft Medjool dates; if they’re not soft, I soak them. I line the pan with parchment paper with overhangs so I can lift the brownies out easily. And the freezer version gives me the best texture.

Conclusion

I absolutely love making these no-bake salted caramel brownies—they’re quick, fuss-free, and delightfully decadent. Wholesome ingredients come together to deliver a rich, chocolatey treat with a gooey caramel top and a hint of salt. Whenever I want something sweet, this is top of my list—no oven needed, just simple, satisfying indulgence.