Description
Indulge in these rich, no‑bake salted caramel brownies, a vegan and gluten‑free dessert featuring a fudgy medjool date and nut brownie base topped with luscious salted caramel—perfect for guilt‑free indulgence.
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)
Instructions
Brownie layer: Combine brownie ingredients in a food processor until a dough-like consistency is reached. Press the mixture into a parchment‑lined loaf pan.
Salted caramel layer: Stir together the caramel ingredients until smooth. Pour over the brownie layer and place in the freezer to firm for about 1 hour.
Once set, sprinkle with flaky sea salt, slice into 10–12 squares, and enjoy. Best stored in the freezer.
Notes
Use soft, pitted medjool dates; if they’re dry, soak in warm water for 5–10 minutes, then drain.
Store in the fridge for up to 5 days or keep frozen (wrap individually and store in an airtight container) for up to 3 months; thaw 10–15 minutes before eating.
Substitution ideas:
Swap walnuts or hazelnuts—use one or the other.
Use cacao powder instead of cocoa powder (1:1 ratio).
Substitute tahini or peanut butter for almond butter.
Any non-dairy milk works in place of almond milk.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
