I bring you another amazing vegan chef, and her brilliant no-bake caramel brownies 👏

Gabrielle of @onegreatvegan makes the greatest drool-worthy food and presents it with her beautiful smile and singing voice. You have got to check her out, I light up every time she shows up in my feed.

I am freaking obsessed with these brownies to the point of not sharing them with my own offspring 😅

Print Recipe

5 from 2 votes

Small-batch No-bake Caramel Brownies

Prep Time10

Freeze Time30

Course: Appetizer, Dessert, Snack

Keyword: brownies, caramel, easy, flourless, gluten-free, low sugar, no-bake, plant-based, salted caramel, small-batch, vegan

Servings: bars

Calories: 117kcal

Equipment

Standard loaf pan
Food processor/blender

Ingredients

Brownie layer

1/4 cup nut/seed butter (64 g)
2 1/2 tbsp maple syrup (53 g)
2 tbsp any milk (30 g) I use almond milk
2 tbsp coconut flour (14 g)
2 tbsp flax seed meal (13 g) sub oat flour or more coconut flour and re-adjust the amount of liquid
1/4 cup cocoa powder (24 g)
2 tbsp chocolate chips (30 g)
1/8 tsp salt

Caramel layer

2 tbsp nut/seed butter (32 g)
2 tbsp coconut oil (30 g)
2 tbsp maple syrup (42 g)
1/4 tsp salt
1/2 tsp vanilla extract

Instructions

Line your pan with parchment and spray with oil.
Add all brownie ingredients into the processor and process until a thick batter forms. If too thick add a little more milk and process again. It’ll be between brownie batter and cookie dough.
Press into pan. Set aside.
Melt the salted caramel layer ingredients (I use the microwave) and stir until smooth.
Pour into pan. Freeze to set, at least an hour or so.
Slice and (optional) sprinkle with coarse salt. Enjoy!
Store frozen or refrigerated.