If you have a craving for something indulgent yet wholesome, let me introduce you to a treat that will delight both your taste buds and conscience: this Raw Vegan Caramel Brownies Recipe. Imagine a fudgy, nutty brownie base layered with a luscious, silky raw caramel, topped off with rich dark chocolate and toasted pecans – all without an ounce of dairy or refined sugar. It’s a chocolate lover’s dream come true, blending natural sweetness with satisfying textures in every bite. Whether you’re vegan, gluten-free, or simply looking for a healthier dessert option, this recipe is a game changer that’s surprisingly simple to whip up and sure to impress your friends and family.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing their own magic to make these brownies truly exceptional. From the creamy cashew butter adding richness, to the medjool dates providing natural caramel-like sweetness, every element plays a vital role in the taste, texture, and balance of this dish.
- 200 g walnuts (or pecans): Provide a crunchy, earthy base with healthy fats and texture.
- 80 g unsweetened cocoa powder: Adds deep chocolate flavor without bitterness.
- ½ teaspoon sea salt: Enhances all the sweet and nutty flavors perfectly.
- 300 g medjool dates (pitted, about 15): Natural sweeteners with caramel notes that bind the brownie base.
- 200 g cashew butter: Brings a creamy, buttery texture to the brownie mix.
- 1 tablespoon vanilla extract (optional): Elevates the aroma and depth of flavor.
- 225 g medjool dates (pitted, about 11): Essential for crafting that rich, gooey caramel layer.
- 80 ml pure maple syrup: Adds a delicate sweetening and a hint of maple complexity to the caramel.
- 80 g cashew butter: Creates a velvety texture in the caramel.
- 240 g chilled canned full-fat coconut milk (thick part only): Offers luscious creaminess for the caramel layer.
- 1 teaspoon vanilla extract: Infuses the caramel with sweet warmth.
- 1 tablespoon coconut oil (solid): Helps the caramel set into a perfect consistency.
- ½ teaspoon sea salt: Balances sweetness and enhances flavor complexity in the caramel.
- 180 g dark chocolate: For the rich, glossy topping that pulls everything together.
- 3 tablespoons cashew butter: Melds with the chocolate for a silky finish.
- 20 pecans: Adds crunch and visual appeal for the finishing touch.
- Flaky sea salt (optional): A final sprinkle to amplify flavors and add texture contrast.
How to Make Raw Vegan Caramel Brownies Recipe
Step 1: Prepare the Brownie Base
Start by pulse-grinding the walnuts (or pecans), cocoa powder, and sea salt in a food processor until they form a fine crumb, almost like the texture of wet sand. This base is the heart of the brownie’s earthy, fudgy texture, so take your time to get that consistency just right. Then, add the first batch of medjool dates, the cashew butter, and vanilla if using; blend again until the mixture sticks together and pulls away from the sides of your food processor, forming a pliable dough. Press this mixture evenly into a parchment-lined 8 x 8-inch cake tin, smoothing the surface with the back of a spoon. Pop it into the fridge to chill while you prepare the caramel.
Step 2: Whip Up the Caramel Layer
The secret indulgence of this Raw Vegan Caramel Brownies Recipe is the luscious caramel made from dates, maple syrup, cashew butter, chilled coconut milk, vanilla, coconut oil, and a pinch of salt. Blend all these ingredients in a high-powered blender until completely smooth and creamy, scraping down the sides as needed to avoid lumps. This caramel is decadently smooth and sweet but remains naturally wholesome and dairy-free. Spread the caramel gently over the chilled brownie base, creating a thick, even layer. Set the pan in the freezer to let this layer firm up for at least an hour, or chill overnight if you’re planning ahead.
Step 3: Add the Chocolate Topping
Now for the crowning glory: melt the dark chocolate together with cashew butter to create a shiny, silky topping. Pour this over the caramel layer, smoothing it evenly with a spatula to seal in all that gooey caramel goodness. Arrange the pecans on top while the chocolate is still soft so they stick beautifully. For an extra flavor punch and texture contrast, sprinkle a touch of flaky sea salt over the top. Return the brownies to the freezer for 10 to 15 minutes, allowing the chocolate to harden and set perfectly.
Step 4: Slice and Serve
Once completely set, remove the brownies from the tin using the parchment paper edges, and transfer them to a cutting board. Use a sharp knife to slice the decadent bars into between 16 to 24 squares depending on your desired size. And voilà – you now have stunning, rich, and healthy brownies ready to enjoy!
How to Serve Raw Vegan Caramel Brownies Recipe
Garnishes
These brownies are showstoppers on their own, but a sprinkle of extra flaky sea salt or finely chopped toasted nuts can amplify their flavor and add a beautiful contrast. If you want to get a little fancy, drizzle some additional melted dark chocolate or a swirl of raw coconut cream for that extra wow factor and a luscious finish.
Side Dishes
Pair your raw vegan caramel brownies with freshly brewed coffee, herbal tea, or a chilled plant-based milk for a comforting combo. They also work wonderfully served alongside fresh berries or a dollop of coconut whipped cream to complement the richness and balance the sweetness.
Creative Ways to Present
If you’re bringing these to a gathering, consider layering them in clear jars or wrapping individual squares in parchment tied with twine for a rustic, gift-worthy presentation. Alternatively, arrange the brownies on a slate board surrounded by nuts and dried fruits for an inviting dessert platter that will surely catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Your Raw Vegan Caramel Brownies Recipe will keep beautifully when stored in an airtight container in the refrigerator for up to 5 days, allowing you to enjoy a healthy indulgence throughout the week without any fuss.
Freezing
These brownies freeze exceptionally well. Pop them into a freezer-safe container with layers separated by parchment paper, and store for up to 2 months. When you want a treat, just thaw in the fridge overnight or for a couple of hours at room temperature.
Reheating
Since these brownies are served raw and chilled, warming isn’t necessary. However, if you prefer a softer texture, you can leave the brownies at room temperature for 10–15 minutes before serving to take the chill off, which wonderfully softens the caramel and chocolate layers.
FAQs
Can I use other nuts instead of walnuts or pecans?
Absolutely! Almonds or macadamia nuts are great alternatives that will slightly alter the flavor and texture, bringing their own unique nutty notes to your brownies.
What if I don’t have cashew butter?
Other nut butters like almond or sunflower seed butter can work, but cashew butter’s mild flavor and creaminess make it ideal for this recipe. If using alternatives, check the texture and adjust if needed.
Are medjool dates essential for the caramel?
Medjool dates are preferred because of their juiciness and sweetness, which create that rich caramel-like flavor, but any soft, fresh dates can suffice if medjools aren’t available.
How do I make sure the caramel layer sets well?
Using chilled coconut milk and coconut oil helps the caramel firm up nicely. Be sure to chill or freeze the pan after spreading the caramel to achieve a perfect set before adding the chocolate topping.
Can I make these brownies nut-free?
Though nuts provide structure and richness, you could experiment with sunflower seed butter and seeds instead, but be mindful that the texture and taste will differ. This recipe truly shines with its nutty base.
Final Thoughts
This Raw Vegan Caramel Brownies Recipe is a delicious and wholesome way to satisfy your sweet tooth while nourishing your body with natural ingredients. It’s a recipe that feels luxurious, yet is simple to make and perfect for impressing guests or treating yourself. I hope you enjoy every bite of these fudgy, caramel-rich brownies as much as I do — go ahead, whip up a batch and fall in love all over again with raw, vegan desserts!
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Raw Vegan Caramel Brownies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 16–24 servings 1x
- Diet: Vegan
Description
Deliciously rich and decadent Raw Vegan Caramel Brownies that are dairy-free, gluten-free, and refined sugar-free. Made with wholesome ingredients like walnuts, medjool dates, cashew butter, and dark chocolate, these brownies feature a chewy base, a smooth vegan caramel layer, and a luscious chocolate topping with crunchy pecans. Perfect for a healthy dessert or snack that satisfies your sweet tooth without any baking.
Ingredients
Brownie Base
- 200 g walnuts (or pecans)
- 80 g unsweetened cocoa powder
- ½ teaspoon sea salt
- 300 g medjool dates, pitted (about 15 dates)
- 200 g cashew butter
- 1 tablespoon vanilla extract (optional)
Caramel Layer
- 225 g medjool dates, pitted (about 11 dates)
- 80 ml pure maple syrup
- 80 g cashew butter
- 240 g chilled canned full-fat coconut milk (only the thick part from the top)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (solid)
- ½ teaspoon sea salt
Topping
- 180 g dark chocolate
- 3 tablespoons cashew butter
- 20 pecans
- Flaky sea salt (optional)
Instructions
- Prepare the Brownie Base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz for a few minutes until the mixture becomes a fine crumb consistency similar to ground nuts.
- Combine Brownie Ingredients: Add the pitted medjool dates, cashew butter, and vanilla extract (if using) to the food processor. Blend again until the mixture sticks together well forming a dough-like consistency.
- Press Into Pan: Line an 8 x 8-inch cake tin with parchment paper. Press the raw brownie mixture firmly and evenly into the pan using the back of a spoon or your fingers. Smooth the surface and then place the pan in the fridge to chill.
- Make the Caramel: In a high-speed blender, add all the caramel ingredients: medjool dates, maple syrup, cashew butter, thick coconut cream, vanilla extract, coconut oil, and sea salt. Blend until smooth and creamy, scraping down the sides as necessary to ensure there are no lumps.
- Spread Caramel Layer: Using a spatula, evenly spread the caramel mixture over the chilled brownie base. Place the assembled brownie in the freezer to set for about 1 hour or refrigerate overnight for best results.
- Prepare the Chocolate Topping: Melt the dark chocolate and cashew butter together gently until smooth. You may use a double boiler or microwave in short bursts, stirring between intervals to prevent burning.
- Add Topping and Seal: Pour the melted chocolate mixture evenly over the caramel layer. Use a spatula to spread it smoothly. Arrange the pecans on top while the chocolate is still melted so they stick properly. Sprinkle with flaky sea salt if desired.
- Set the Brownies: Place the brownies back into the freezer for 10-15 minutes to allow the chocolate topping to firm up completely.
- Serve: Remove from the freezer and cut into 16 to 24 portions using a sharp knife. Allow brownies to soften slightly at room temperature before serving if desired.
Notes
- The unsweetened cocoa powder should be high-quality for best flavor.
- Use soft, fresh medjool dates to ensure smooth blending and natural sweetness.
- Cashew butter should be smooth and creamy; homemade or store-bought both work well.
- Only use the thick cream from a chilled can of full-fat coconut milk for the caramel to achieve the right texture.
- Store the brownies refrigerated or frozen to keep them firm and fresh.
- These brownies are naturally gluten-free, vegan, and free from refined sugar.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
