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healthy vegan caramel brownies easy dairy free dessert
Milica

Vegan Caramel Brownies Recipe

These vegan caramel brownies are the ultimate treat, featuring a fudgy brownie base, creamy caramel filling, and a rich chocolate topping.
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Course: Dessert
Ingredients Method

Ingredients
  

For the Brownie Base
  • Walnuts or Pecans: 200g 1 ¾ cups
  • Unsweetened Cocoa Powder: 80g ¾ cup + 2 tsp
  • Sea Salt: ½ teaspoon
  • Medjool Dates: 300g , pitted (approximately 15 dates) 2 cups
  • Cashew Butter: 200g ¾ cup + 2 tbsp
For the Caramel Layer
  • Medjool Dates: 225g , pitted (about 11 dates) ¾ cup
  • Pure Maple Syrup: 80ml ⅓ cup
  • Cashew Butter: 80g ⅓ cup
  • Chilled Full-Fat Coconut Milk: 240g , use only the thick part from the top of the can 1 cup
  • Vanilla Extract: 1 teaspoon
  • Coconut Oil: 1 tablespoon, solid
  • Sea Salt: ½ teaspoon
Topping
  • Dark Chocolate: 180g 6.3 oz
  • Cashew Butter: 3 tablespoons
  • Pecans: 20 pieces
  • Flaky Sea Salt: Optional

Method
 

Prepare the Brownie Base
  1. Blend the nuts: In a food processor, pulse the walnuts or pecans until finely ground. Be careful not to overprocess, or they might turn into nut butter.
  2. Add cocoa powder and salt: Toss in the cocoa powder and sea salt. Blend until everything combines.
  3. Incorporate the dates: Gradually add the Medjool dates. If the dates are too dry, soak them in warm water for 10 minutes, then drain before using. Blend until a sticky dough forms.
  4. Mix in the cashew butter: Add cashew butter and pulse until the mixture sticks together.
  5. Press into a pan: Line an 8×8-inch pan with parchment paper. Firmly press the brownie mixture into the base. Place it in the refrigerator while you work on the caramel layer.
Make the Caramel Layer
  1. Blend the dates: Add the pitted dates to a high-speed blender. Process until they form a smooth paste.
  2. Combine other ingredients: Add maple syrup, cashew butter, coconut milk, vanilla extract, and sea salt. Blend until silky smooth.
  3. Melt the coconut oil: Gently melt the coconut oil, then add it to the mixture. Blend again until fully incorporated.
  4. Spread the caramel: Pour the caramel over the chilled brownie base. Use a spatula to spread it evenly. Chill in the freezer for 30 minutes to firm up.
Create the Chocolate Topping
  1. Melt the chocolate: In a double boiler or microwave, melt the dark chocolate until smooth. Stir in the cashew butter for added creaminess.
  2. Pour over caramel: Spread the melted chocolate over the firm caramel layer.
  3. Decorate with pecans: Arrange pecans on top, pressing them gently into the chocolate. Sprinkle flaky sea salt for an extra burst of flavor.
  4. Chill again: Place the pan in the refrigerator for 1 hour or until the chocolate hardens completely.