Fudgy no bake brownies and date caramel come together to make the easiest yet most decadent brownies you can imagine!
I've made these salted caramel brownies countless times over the years and I think they will always be my go-to raw vegan brownie recipe. They're fail-proof with no baking involved, and pretty wholesome ingredients too!
If you prefer baked vegan brownies, check out these biscoff brownies, fudgy brownies, and gluten-free brownies instead!
🧾 Ingredients
Here's everything you need to make this easy no bake brownie recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Walnuts: You can also use pecans in place of walnuts if preferred.
- Cacao Powder: Depending on your taste, you can use raw cacao, unsweetened cocoa powder, or Dutch-processed cocoa. Raw will be slightly bitter while the latter will give a more deep chocolatey flavor.
- Sea Salt: Balances the sweetness of the caramel and enhances the chocolate flavor.
- Medjool Dates: These dates naturally taste like caramel so are the perfect ingredient for making healthy caramel brownies as well as an array of naturally sweetened desserts. You can swap these out for another variety however, if your dates are a little on the harder side, soak them in a little warm water for an hour before using them.
- Cashew Butter: This helps to bind the brownie part and adds richness to the caramel layer.
- Pure Maple Syrup: This is used in the caramel layer for added sweetness.
- Coconut Milk: This adds creaminess and helps set the caramel as full-fat coconut milk solidifies when chilled.
- Pecans: Added on top of the brownies for their crunchy texture.
🔪 Instructions
Here are step-by-step images showing how to make these no-bake fudgy brownies. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: To a food processor, add the dry ingredients (walnuts, cocoa powder, and sea salt) and blitz until it resembles a crumb consistency.
Step 2: Add the wet ingredients (pitted dates, nut butter, and vanilla extract) and blend again until the mixture sticks together to form a brownie batter.
Step 3: Press the brownie mixture into the base of a baking pan lined with parchment paper. Use the back of a spoon or spatula to smooth it out in an even layer.
Step 4: Add all the caramel ingredients (pitted dates, coconut milk, maple syrup, vanilla extract, nut butter, coconut oil, and sea salt) to a high-speed blender and blitz until completely smooth. Scrape down the jug in between blends as needed.
Step 5: Use a spatula to spread the caramel on top of the brownie layer. Then place in the freezer for 1-2 hours or in the fridge overnight to set.
Step 6: Use a spatula to spread the caramel on top of the brownie layer. Then place in the freezer for 1-2 hours or in the fridge overnight to set.
💭 Recipe Tips
Blend caramel until completely smooth. You don't want any visible chunks of dates, the texture should be nice and creamy.
Cut brownies straight from the freezer: The key to getting neat and clean cuts is down to temperature. So cut your brownies once the chocolate layer has set and the caramel is still firm/cold underneath.
Use a very sharp knife: I can't stress this point enough, a blunt knife will do you no favors on presentation when slicing these brownies!
Heat up your knife: Fill a cup with boiling water and dip the knife into it between each cut. Use paper towels or a clean kitchen towel to wipe down the knife between cuts.
Mark out your cuts on the chocolate: Carefully mark out your cuts by gently pressing the knife into the chocolate layer only. Then come along and slowly press the knife through the caramel and brownie layers, using your weight to lean on the knife and cut it into individual squares.
🍽 Variations
- Nut Butter: You can swap the cashew butter for almond butter, peanut butter, hazelnut butter, or tahini depending on your dietary preferences or needs.
- Walnuts: You can replace these with pecans if preferred.
- Maple Syrup: This can be substituted with agave syrup.
💬 FAQs
Store these walnut brownies in the fridge in order to keep them fresh as long as possible. Place them in an airtight container or wrap them well with plastic wrap and they will keep for up to a week.
You can freeze any leftover brownies and defrost them as needed. Place them in a freeze-safe container or in a ziplock bag for up to 2 months. Allow at least an hour to defrost them before serving.
🍫 More Vegan Brownies
📖 Recipe
Description
Ingredients
Brownie
- 200 g (1 ¾ cups) walnuts, or pecans
- 80 g (¾ cup + 2 tsp) unsweetened cocoa powder, *see note 1
- ½ teaspoon sea salt
- 300 g (2 cups) medjool dates, pitted, about 15 dates, *see note 2
- 200 g (¾ cup + 2 tbsp ) cashew butter, *see note 3
Caramel
- 225 g (¾ cup ) medjool dates, pitted, about 11 dates, *see note 2
- 80 ml (⅓ cup) pure maple syrup
- 80 g (⅓ cup) cashew butter, *see note 3
- 240 g (1 cup) chilled canned full-fat coconut milk, use only the thick part from the top of the can
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, solid
- ½ teaspoon sea salt
Topping
- 180 g (6.3 oz) dark chocolate
- 3 tablespoons cashew butter
- 20 pecans
- flaky sea salt, optional
Instructions
Brownie
- Add the walnuts, cocoa powder, and salt to a food processor and blitz for a few minutes until they resemble a fine crumb consistency.
- Add the dates, cashew butter, and vanilla and blend again until the ingredients stick together to form a dough consistency.
Caramel
- Add all the caramel ingredients to your high-speed blender and blitz until smooth and creamy without any lumps. Scrape down the sides of the jug with a spatula between blends, as needed.
- Use a spatula to spread the caramel over the brownie base. Set aside in the freezer to set for an hour, or refrigerate overnight.
Topping
- Melt the chocolate and cashew butter and stir well. Pour the chocolate on top of the caramel layer and use a spatula to spread it evenly. Arrange the pecans on top of the chocolate while melted to ensure they stick. Sprinkle with sea salt and place in the freezer to set for 10-15 minutes.
- Cut the brownies into 16-24 portions using a sharp knife.
Notes
- Cocoa Powder: Use Dutch-processed cocoa for a deep chocolate flavor, or raw cacao powder for a slightly more bitter taste.
- Dates: If your dates are on the drier side, simply soak them in boiled water for 20 minutes and drain them before using.
- Cashew Butter: Swap for almond butter, peanut butter, hazelnut butter, or tahini depending on your dietary preferences or needs.
Nutrition
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*This recipe was originally published here on October 10th, 2019, and prior to that on YouTube on October 8th, 2017. The recipe has since been improved and was last updated in October 2024.
