By Ela on 22. March, 2023 | 47 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases. Jump to Recipe
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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!
Rich and Fudgy No-Bake Caramel Brownies
If there is an option available for me to lighten up a dessert, I’ll do it. I’ve already shared recipes for vegan and gluten-free black bean brownies, chickpea brownies, and sweet potato brownies, but now I’m taking on my biggest challenge yet with these rich caramel brownies!
Looking like vegan millionaire bars, this caramel brownie recipe combined layers of dense and fudgy no-bake brownie with a coconut milk based caramel sauce and rich melted chocolate topping.
For these caramel bars, I share a healthier caramel version in the recipe notes with more wholesome and nourishing ingredients like dates. The recipe is also 100% no-bake and freezer friendly!
But don’t worry, they still taste super decadent and indulgent! Making them great for satisfying your sweet tooth in a healthier way without feeling like you’re missing out.
Looking for more no-bake treats? You might enjoy my homemade no-bake granola bars, protein bars, chocolate coconut cups, or even crowd-pleaser no-bake raspberry cheesecake.
The Ingredients
No Bake Brownie Layer
Dates: Sticky dates are a key ingredient in these fudgy no-bake mini brownies. Medjool dates work best. If the dates are a little dry, soak them in boiling water until soft. You could use another sticky dried fruit, like dried figs.
Vanilla: Use natural vanilla extract or vanilla bean for the best flavor.
Flax seeds: Use golden or brown flax seeds. I purchase them whole to grind at home, but you could use 65 g ground flaxseed (make sure they’re fresh by ensuring they don’t smell or taste bitter). Chia seeds might work, too.
Unsweetened cocoa powder: Cacao powder will also work but has a more bitter flavor.
Powdered peanut butter: This acts like a binding flour in these gluten-free brownies. Alternatively, use almond flour. For a nut-free version, use finely ground sunflower seeds.
Salt: Just a pinch to enhance the chocolate flavor.
Caramel Layer
Coconut milk: Use full-fat canned coconut milk for the richest caramel.
Maple syrup: Or another liquid sweetener like agave, brown rice syrup, or date syrup.
Cane sugar: Just a small amount enhances the overall flavor of the caramel (brown sugar also works). You could try using coconut sugar, if preferred.
Peanut butter: Or another nut/seed butter (like almond, cashew, or sunflower seed butter).
Salt: Just a pinch. Add more for more pronounced salted caramel brownies.
Chocolate Layer
Chocolate: Use your favorite dairy-free semi-sweet chocolate chips or chocolate bar (chopped). Use sugar-free chocolate if preferred.
Coconut oil: This provides the chocolate layer with a rich, smooth, melt-in-the-mouth mouthfeel and makes for a slightly softer chocolate layer.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Caramel Brownies
To prepare this caramel brownie recipe, the tasks are split into three groups, preparing each layer and finally assembling it all in super-simple steps.
The Brownie Layer
First, process the whole flax seeds into a floury consistency in a 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.
The 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 a healthier date caramel sauce. The full ingredient amounts and instructions are in the recipe card notes.
The 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!
Storage Instructions
Store: You can store the vegan millionaire bars 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, and enjoy!
Recipe Notes and Tips
For a thicker caramel sauce: Continue to simmer it for longer, so it reduces and thickens further. Cane and brown sugar thickens the caramel more than coconut sugar.
Ensure the flax seeds are fresh: They can go rancid quickly, especially when buying pre-ground. To ensure they’re fresh, smell and taste them. They shouldn’t be bitter.
Leave to sit: Preparing them the night before gives time for the flavors to meld for even better-tasting caramel no-bake mini brownies.
Optional add-ins: Add a small amount of instant coffee/espresso powder to the brownie layer to enhance the chocolate flavor. You could also add chopped nuts (walnuts/pecans) for crunch and heart-healthy fats, and/or sprinkle flaky sea salt over the top.
If you try this no-bake vegan caramel brownie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
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!
Prep Time 30 minsCook Time 15 minsChill time 35 minsTotal Time 1 hr 20 mins
Course Dessert, SnackCuisine American
Servings 16 brownie bitesCalories 150 kcal
Ingredients 1x2x3xCaramel Layer (see notes)1/4 cup (80 g) maple syrup or a different liquid sweetener1/3 cup (80 ml) canned coconut milk4 Tbsp (40 g) cane sugar or coconut sugar2 heaped Tbsp (40 g) peanut butter or sunflower seed butter1 Pinch of salt
Instructions Brownie LayerFirst, 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 LayerTransfer 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 LayerUse 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!
NotesFor 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 FactsNo-Bake Caramel BrowniesAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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