🍫 No-Bake Caramel Brownies (Vegan & Gluten-Free)

Prep Time: 20 mins🕒 Chill Time: 1–2 hours🍽 Yields: 8–10 squares

🧾 Ingredients
For the Brownie Base:
1 1/2 cups Medjool dates, pitted

1 cup raw walnuts or almonds

1/3 cup cocoa powder

1/4 tsp salt

1 tsp vanilla extract

For the Caramel Layer:
1/2 cup Medjool dates, pitted

2 tbsp almond butter (or peanut butter/tahini)

1 tbsp coconut oil (melted)

1–2 tbsp plant milk (for blending)

Pinch of salt

Optional: 1 tsp maple syrup for extra sweetness

For the Chocolate Topping (Optional but delicious):
1/3 cup dark chocolate chips (vegan)

1 tsp coconut oil

🍽️ Instructions

1. Make the Brownie Base:
   In a food processor, blend walnuts until crumbly.

Add dates, cocoa, salt, and vanilla. Blend until it forms a sticky dough.

Press mixture firmly into a lined 8×8 pan or loaf pan. Chill in fridge.

2. Make the Caramel Layer:
   Blend dates, nut butter, coconut oil, salt, and plant milk until smooth and creamy.

Spread over brownie base evenly. Place back in fridge or freezer to set.

3. Optional Chocolate Topping:
   Melt chocolate chips with coconut oil over low heat or in the microwave.

Pour over caramel layer and smooth it out.

Chill until set (about 1 hour in the fridge or 30 mins in the freezer).

4. Slice & Serve:
   Once firm, slice into squares or bars.

Store in fridge (up to 1 week) or freezer (1 month).