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No Bake Almond Caramel Brownies (Vegan Gluten-Free) Recipe

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These No Bake Almond Caramel Brownies are a decadent, vegan and gluten-free treat perfect for satisfying chocolate cravings. Featuring a rich no-bake brownie base made from dates and almond butter, topped with a gooey almond caramel layer, and finished with a luscious dark chocolate topping swirled with almond butter, these brownies are refined sugar free and perfect as a dessert or snack.

Ingredients

Brownie Base

  • 200g medjool dates, pitted weight
  • 120g almond butter, smooth
  • 1 tbsp coconut oil, melted
  • 40g cocoa powder
  • A pinch of salt

Almond Caramel Filling

  • 100g almond butter, smooth
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • A pinch of salt

Chocolate Top

  • 100g dark chocolate, chopped
  • 1 tbsp coconut oil
  • 4 tsp almond butter
  • Flaky salt (optional, for sprinkling)

Instructions

  1. Prepare the Brownie Base: Soak the medjool dates in boiling water for 10 minutes to soften, then drain thoroughly. Add the dates to a food processor along with the smooth almond butter, melted coconut oil, cocoa powder, and a pinch of salt. Blitz the mixture until it forms a sticky dough that holds together when pressed between your fingers. Press the mixture firmly into a parchment-lined 6-inch (approximately 15 cm) square dish to create an even layer. Place this in the fridge to chill.
  2. Make the Almond Caramel Filling: In a bowl, combine the smooth almond butter, maple syrup, melted coconut oil, and a pinch of salt. Stir well until the mixture is smooth and homogenous. Pour the caramel mixture evenly over the chilled brownie base. Return the dish to the fridge to chill for 10 minutes, allowing the caramel layer to set slightly.
  3. Prepare the Chocolate Topping: Melt the dark chocolate and coconut oil together gently until smooth, using a double boiler or microwave in short bursts with stirring. Pour this melted chocolate evenly over the almond caramel layer. Drop spoonfuls of almond butter onto the chocolate surface, then use a small knife or toothpick to swirl the almond butter through the chocolate for a marbled effect. Chill the assembled brownies in the fridge for at least 2 hours or until fully set.
  4. Slice and Serve: For cleaner slices, transfer the baking dish to the freezer for 20 minutes before cutting. Remove from the dish by lifting the parchment paper. Use a sharp knife warmed slightly under hot water to slice into 9 equal squares. Sprinkle flakes of salt on top if desired. Enjoy immediately or store leftovers in an airtight container in the fridge for up to 1 week or freeze for 2 to 4 weeks.

Notes

  • For the neatest slices, warming the knife under hot water before cutting helps create clean edges without sticking.
  • Store in an airtight container to maintain freshness and prevent absorption of fridge/freezer odors.
  • Use medjool dates for sweetness and moisture; other dates may alter texture and flavor.
  • The brownies can be kept frozen for up to 4 weeks; thaw before serving.
  • This recipe is naturally refined sugar free, utilizing dates and maple syrup as sweeteners.

Find it online: https://bitezly.com/no-bake-almond-caramel-brownies-vegan-gluten-free-recipe/