Description
Delight in these No Bake Caramel Brownie Bars, a decadent yet wholesome treat featuring a fudgy cocoa oat base, a luscious date caramel layer, and a rich dark chocolate topping. Perfect for an easy, no-oven dessert that combines natural sweetness with satisfying textures.
Ingredients
Scale
Brownie Base
- 3/4 cup nut butter (the runnier the better)
- 5 tbsp agave syrup or maple syrup (or liquid sweetener of choice)
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup + 1 tbsp cocoa powder
- 3/4 cup rolled oats
- 1 pinch salt
Date Caramel
- 10 medjool dates (pitted and soaked in boiled water for 10 minutes to soften)
- 2 tbsp nut butter of choice or tahini
- 1 pinch salt
Topping
- 100 g dark chocolate
- 1 pinch flaky salt (optional)
Instructions
- Line the Tin: Line a loaf tin with baking paper so that it hangs over the sides, which makes removing the bars easier after setting.
- Prepare the Brownie Base: In a mixing bowl, combine the 3/4 cup nut butter, 5 tablespoons of agave or maple syrup, melted coconut oil, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Make Oat Flour: Place the rolled oats in a blender or food processor and pulse until a fine flour forms. Add this oat flour to the bowl along with the cocoa powder and a pinch of salt. Stir everything together until a thick, fudgy, and cohesive mixture forms.
- Press the Base: Transfer the brownie base mixture into the lined loaf tin, pressing it evenly and firmly into the bottom to form the base layer.
- Blend the Date Caramel: Add the softened medjool dates, 2 tablespoons of nut butter or tahini, and a pinch of salt into a blender. Blend until the mixture is smooth and creamy, forming the caramel layer.
- Spread the Caramel: Pour and spread the date caramel evenly over the brownie base layer in the loaf tin.
- Melt the Chocolate: Melt the dark chocolate gently using a double boiler or Bain Marie method, or in short 30-second bursts in the microwave, stirring between intervals to avoid burning.
- Add Chocolate Topping and Chill: Pour the melted dark chocolate evenly over the caramel layer. Sprinkle a pinch of flaky salt on top if desired. Place the loaf tin in the refrigerator or freezer and allow the chocolate to set for about 20 minutes.
- Slice and Serve: Once set, lift the slab out using the overhanging baking paper. Slice into squares or bars, using a hot knife for easier cutting if needed. Store the bars in an airtight container in the fridge for freshness.
Notes
- Use a runny nut butter like almond or cashew butter for easier mixing and better texture.
- Soak the dates in hot water for at least 10 minutes to ensure a smooth caramel layer.
- Pressing the brownie base firmly helps the bars hold together well.
- For a stronger chocolate flavor, use dark chocolate with 70% or higher cacao content.
- If you prefer a firmer texture, chill the bars in the freezer for about 30 minutes.
- These bars are best stored refrigerated and consumed within 5 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake, caramel brownie bars, vegan dessert, healthy brownies, no oven dessert, date caramel, chocolate topping
