Salted Caramel Walnut Brownies

I have a problem. And that problem is that I do not know how to stop making no-bake recipes. I guess there are worse problems to have.

I so love no-bake desserts in general. They are also much easier to get right since you can taste test and adjust as you go along instead of waiting for them to bake to know whether they are a success.

This recipe uses a combo of walnuts, dates and cocoa powder for the brownie base and when paired with the date caramel layer it creates a match made in heaven. 

These “perfect treat” brownies are fudgy and sweet and the top layers add such a wonderful flavour. You could say they are a little bit (no, a whole lot) healthy and a whole lot of yumminess. I keep this stocked in my freezer for dessert emergencies (you know the drill).

These no bake brownies are the best dessert, snack or sweet treat when the chocolate cravings hit. A rich no-bake walnut brownie base topped with a sticky and gooey caramel topped with more chocolate and cashew butter. An indulgent feeling recipe that features one of my favourite flavour combinations  - caramel and chocolate together!!

The gooey caramel combined with the brownie layer creates a really rich full of flavour while being fairly nutrient dense.

This recipe may seem a bit time consuming because of the different layers, however, I promise you will find this recipe well worth the effort! If you were a little bit short on time there is no reason why you couldn’t make the caramel and the brownies in advance and simply construct the bars just before you need them.

These healthy no-bake brownies are a must-try, they taste decadent whilst being good for you - that's the kind of dessert I want more of in my life!

Enjoy one of these sticky sweet brownies all by itself or pair it with a scoop of ice cream for an even more drool-worthy treat! No matter when or where you plan on serving these brownies, everyone will LOVE these delicious delights.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthy brownies no bake, healthy walnut brownies, salted caramel walnut brownies

Servings 16

Ingredients

Brownie Base

• 1 cup walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract

Caramel Layer

• 2 cups dates, soaked 30 minutes and drained
• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

Chocolate Topping

• 1 cup chocolate chips
• 3 tablespoons cashew (or almond) butter
• 1 tablespoon coconut oil
• Flaky sea salt

Instructions

Brownie Base

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Make the crust first. Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place walnuts into a food processer and process until broken down and crumbly. Add dates, coconut oil and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your brownie base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the caramel layer.

Caramel Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients coconut cream, dates, cashews, coconut oil and vanilla extract into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until smooth. A few bits of dates are ok.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted add the cashew butter and stir well. Pour the chocolate mixture on top of the caramel brownies and use a spatula to spread it out evenly. Sprinkle with sea salt for garnish while melted to ensure it sticks.

  Sit the brownies in the freezer for about 15 minutes to set.

  Lastly, and cut the brownies into 16 (or more smaller) portions using a sharp knife.

  Store these brownies in the fridge in order to keep them fresh as long as possible. Place them in an airtight container and they will keep for up to a week.

  You can freeze any leftover brownies and defrost them as needed. Make sure they are wrapped well or in an airtight container and freeze for up to a couple of months.

  Allow at least 30 minutes to defrost them before serving.

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites