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5 from 2 votes

Small-batch No-bake Caramel Brownies

Prep Time10 minutes
Freeze Time30 minutes
Course: Appetizer, Dessert, Snack
Keyword: brownies, caramel, easy, flourless, gluten-free, low sugar, no-bake, plant-based, salted caramel, small-batch, vegan
Servings: 12 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.

Nutrition

Serving: 1 bar | Calories: 117kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 82mg | Potassium: 113mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 47mg | Iron: 1mg