No Bake Caramel Brownie Bars
With a rich, chocolatey base, a gooey date caramel centre and dark chocolate topping, these No Bake Chocolate Caramel Bars are the most heavenly mid-morning or afternoon snack, or post-dinner dessert. They're incredibly decadent, but are actually made with wholesome ingredients and are totally vegan and gluten free.
Ingredients
For the Brownie Base:
- 3/4 cup nut butter the runnier the better
- 5 tbsp agave syrup or maple syrup or liquid sweetener of choice
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 cup + 1 tbsp cocoa powder
- 3/4 cup rolled oats
- 1 pinch salt
For the Date Caramel Centre:
- 10 medjool dates pitted and soaked in boiled water for 10 minutes to soften
- 2 tbsp nut butter of choice or tahini
- 1 pinch salt
For the topping:
- 100 g dark chocolate
- 1 pinch flaky salt optional
Instructions
- Line a loaf tin with baking paper so that it hangs over the sides (easy to remove later)
- Prepare the Brownie Base by combining the nut butter, syrup, melted coconut oil and vanilla extract and stir until combined.
- Add the oats to a blender and pulse until a flour forms. Add this to the bowl along with the cocoa powder and a pinch of salt and stir well. A thick, fudgy mixture will form. Press this into the bottom of the lined tin.
- Make the date caramel by adding all the ingredients to a blender and blending until smooth.
- Spread this over the base.
- Melt the chocolate in a double boiler or Bain Marie, or in 30 second bursts in the microwave.
- Pour over the caramel layer and top with a sprinkle of flaky salt. Place in the fridge or freezer until the chocolate sets (around 20 minutes).
- Remove the slab and slice into squares or bars (sometimes this is easier to do with a hot knife). Store in an airtight container in the fridge. Enjoy!