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Almond Brownies With Date Caramel

These no bake almond brownies are rich, decadent and fudgy. This brownie recipe is quick and easy to make and are just as delicious as regular brownies…maybe even better!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond brownies with date caramel, healthier brownies with date caramel, healthy no bake brownies, no bake caramel brownies
Servings 16

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup rolled oats
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup cocoa powder

Caramel Topping

  • 1 13.5 oz can coconut cream or milk, full fat (solid part only) *see note below
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup almond or cashew butter
  • 1 teaspoon vanilla extract

Toppings Optional

  • 1/2 cup toasted coconut
  • 1/2 cup chocolate chips
  • 1/4 cup chopped nuts
  • Flaky sea salt

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these brownies to allow coconut cream to separate.
    Line an 8 x 8-inch 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 almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut and cocoa 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 topping.

Caramel Topping

  • Open chilled can and scoop out the cream that has separated and set hard on the top into the food processor. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Add hardened coconut cream to the food processor along with all other caramel ingredients -  dates, cashew butter and vanilla extract and process until smooth and creamy without any lumps.
    Pour the caramel over the chilled crust and smooth out evenly with a spatula or back of a spoon.
    Lastly, sprinkle with chopped nuts, toasted coconut or chocolate chips and/or sea salt for garnish and place back in the fridge to firm and set
    When you are ready to serve remove the brownies from the pan using the parchment paper handles and cut the brownies into 16 or more smaller squares using a sharp knife.
    Store in the fridge for up to a week or freezer up to 3 months.
    Allow a good 15 minutes to defrost before serving.
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