Name: No Bake Caramel Brownies
Prep time: 1 h 15 min
Total time: 15 min
Cuisine: American
Ingredients: For the Brownie Layer:; 1 ½ cups pitted medjool dates (soft); 1 cup walnuts; ½ cup hazelnuts; ⅓ cup cocoa powder; For the Salted Caramel Layer:; ½ cup almond butter; ¼ cup maple syrup; 1 tablespoon almond milk; 1 tablespoon coconut oil; ¼ teaspoon sea salt

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Decadent and fudgy without the oven, these no bake caramel brownies are a guilt-free treat made with wholesome ingredients. A rich date-and-nut brownie base is topped with smooth, gooey salted caramel for a dessert that feels indulgent but is naturally gluten-free and refined sugar–free.

No Bake Caramel Brownies

Why You’ll Love This Recipe

These no bake brownies are not only delicious but also quick and easy to make. With just 15 minutes of prep, you’ll have a freezer-friendly dessert that’s perfect for satisfying chocolate cravings. They’re packed with natural sweetness from dates, healthy fats from nuts, and a creamy caramel topping that melts in your mouth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownies:

1 1/2 cups pitted medjool dates
1 cup walnuts
1/2 cup hazelnuts
1/3 cup cocoa powder

For the salted caramel:

1/2 cup almond butter
1/4 cup maple syrup
1 tablespoon almond milk
1 tablespoon coconut oil
1/4 teaspoon sea salt

Directions

Add dates, walnuts, hazelnuts, and cocoa powder to a food processor. Blend until the mixture has a thick, brownie-like consistency.
Press the mixture firmly into a lined loaf pan to form the brownie base.
In a bowl, whisk together almond butter, maple syrup, almond milk, coconut oil, and sea salt until smooth.
Pour the caramel mixture evenly over the brownie base.
Place the pan in the freezer for about 1 hour, or until firm.
Sprinkle with flaky sea salt, slice into 10–12 squares, and enjoy.

Servings and timing

Servings: 12 brownies
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

Nut butter swap: Use peanut butter or cashew butter instead of almond butter.
Nut-free version: Replace walnuts and hazelnuts with sunflower seeds or pumpkin seeds.
Extra chocolatey: Add a drizzle of melted dark chocolate over the caramel layer.
Fruit twist: Mix dried cherries or cranberries into the brownie base.
Protein boost: Add a scoop of chocolate protein powder to the brownie mixture.

Storage/Reheating

Freezer: Store in an airtight container for up to 2 months.
Fridge: Keep chilled for up to 1 week for a softer texture.
Serving: Let brownies sit at room temperature for 5–10 minutes before eating for the perfect bite.

FAQs

Do I need to soak the dates first?

If your dates are firm or dry, soak them in warm water for 5–10 minutes before using.

Can I use regular cocoa powder?

Yes, any unsweetened cocoa powder works. For richer flavor, try cacao powder.

Is this recipe vegan?

Yes, all ingredients are plant-based, making it naturally vegan.

Can I use a blender instead of a food processor?

A high-powered blender may work, but a food processor is easier for this sticky mixture.

Can I swap the nuts?

Yes, use any combination of nuts you like—almonds, pecans, or cashews all work well.

Will the caramel harden completely?

No, it firms up in the freezer but stays creamy and soft once sliced.

Can I make these nut-free?

Yes, substitute nuts with seeds and use sunflower seed butter for the caramel.

How do I cut them neatly?

Use a sharp knife warmed under hot water and wiped dry before slicing.

Can I double the recipe?

Yes, just use a larger pan and adjust freezing time slightly.

Are these brownies healthy?

They’re made with whole-food ingredients, naturally sweetened, and free from refined sugar, making them a healthier dessert option.

Conclusion

No bake caramel brownies are the perfect blend of fudgy, nutty, and sweet without the guilt. With their simple preparation and wholesome ingredients, they’re a treat you’ll want to keep stocked in your freezer for whenever chocolate cravings strike.