Vegan Chocolate Caramel Brownies
Recipe type: Brownies, Vegan, Gluten Free, Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 squares
  • Caramel Sauce
  • ½ cup canned coconut cream
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • ¼ tsp Himalayan pink salt
  • ½ tsp vanilla bean extract
  • 1 Tbsp coconut oil
  • Brownies
  • ¾ cup pitted dates, soaked in boiling water for 5 minutes
  • ¾ cup almond butter
  • ¼ cup coconut oil, soft at room temperature
  • ½ cup almond milk or any thin dairy free milk of choice (not canned)
  • ½ cup oat flour*
  • ⅓ cup cacao powder
  • 1½ tsp baking soda
  • 1½ tsp vanilla bean extract
  1. Caramel Sauce
  2. In a medium sized pot, combine cream, maple syrup, sugar and salt, mix well. Turn the heat to medium/high.
  3. Bring mixture to a boil then reduce heat to low and simmering.
  4. Simmer for 10 minutes, stirring occasionally to prevent burning.
  5. Remove from heat and whisk through vanilla and coconut oil. Whisk vigorously until well blended.
  6. Pour caramel into a glass jar such as a mason jar and set in the refrigerator.
  7. Brownies
  8. Preheat oven to 180ºC (356ºF). Line a 9” x 9” square baking pan with parchment paper. Set aside.
  9. Drain soaked dates.
  10. In a high speed food processor, add dates, almond butter, coconut oil and milk. Blend on high until well combined and most of the dates have broken down. Scraping down the sides when needed.
  11. To the processor, add oat flour, cacao, baking soda and vanilla. Blend on high until smooth and well combined.
  12. Pour batter into prepared baking pan and smooth out the top.
  13. Bake for 15-20 minutes or until top springs back when touched or until a skewer inserted into the middle comes out clean.
  14. Remove and cool in pan for 10 minutes.
  15. Carefully pull out brownie from the pan and transfer it to a wire rack, leaving the parchment paper intact.
  16. Once the brownie has cooled down, gently pick it up and place it back into the baking pan. Pour refrigerated caramel over the brownie and spread out the top with a spatula. Refrigerate for 15-20 minutes until cooled and set.
  17. NOTE: You can leave the brownie on the wire rack and once cooled, pour over the caramel sauce, instead of transferring it back into the baking pan. This just means the caramel sauce may drip down the edges of the brownie - ain’t nothing wrong with that!
  18. Serve and enjoy!
Store in an airtight container, refrigerated, for 3-4 days.
*Oat flour - you can find this at your supermarket or local health food store. If you can’t locate oat flour, simply process a batch of rolled oats in a high-speed food processor or blender until it turns to flour. Then measure out the quantity you need. Alternate options for oat flour in this recipe is almond meal/flour or hazelnut meal/flour.
Recipe by Wholesome Patisserie at