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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Caramel Brownies (Vegan)

    Published: May 26, 2019 · Modified: Sep 18, 2021 by Tessa · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    These Gluten-Free Caramel Brownies have a middle layer of date caramel, topped with a layer of dairy-free chocolate ganache. Vegan.

    3-layered browniesDate caramel has really transformed how I view traditional caramel-laden treats. 

    The combination of Medjool dates with a little coconut milk and maple syrup creates that magic golden sauce. Just right in sweetness and texture, it's the perfect dairy-free and refined sugar-free substitute for the original.

    Gluten-Free Caramel Brownies

    The gluten-free brownie batter bakes up into your fudgy base layer.

    Then, date caramel makes up the middle layer. Dairy-free chocolate ganache covers it all for a decadent third layer.

    Gluten-Free Caramel Brownies in pan.

    Caramel Brownie Ingredients

    On board yet? Here are the major players for these vegan gluten-free caramel brownies:

    • vegan butter
    • ground flaxseeds 
    • organic cane sugar
    • unsweetened cocoa powder
    • almond flour
    • Medjool dates
    • coconut milk
    • maple syrup
    • dairy-free chocolate chips
    Gluten-Free Caramel Brownies

    Making Layered Brownies

    When making layered brownies, reading through the directions and accounting for prep time is crucial.

    While you can prepare the middle and the top layer as the brownie base bakes, you do want to account for cooling time and chilling time once assembled. 

    Caramel BrowniesThe top layer of chocolate ganache takes about 3 to 4 hours to set, so this is a great night-before kind of recipe. 

    Once the brownies are set and ready to be sliced, remove them from the pan using the parchment flaps and transfer them to a cutting board. Once cut, gently separate using a metal spatula. 

    Brownies that are not eaten immediately should be stored in the refrigerator. This actually helps them after they've been sliced to retain their single square shape. 

    Brownie slices with date caramelNeed an extra dessert that is gluten-free and vegan this Memorial Day weekend? Check out Erin's vegan peanut butter cookies. They go well on the dessert table with these vegan caramel brownies. 

    Caramel BrowniesMore Recipes with Date Caramel

    Gluten-Free Apple Tart with Oatmeal Cookie Crust

    Healthy Samoas Cookie Bars

    Chocolate-Covered Almond Butter Stuffed Dates

    Gluten-Free Caramel Brownies

    These Gluten-Free Caramel Brownies have a layer of date caramel and topped with a layer of dairy-free chocolate ganache. Vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 33 minutes
    Chilling Time: 4 hours
    Servings: 16
    Calories: 227kcal
    Author: Tessa

    Ingredients

    Brownie Base

    • 8 tablespoons vegan butter, melted (or coconut oil)
    • ¾ cup (159g) organic cane sugar
    • 2 flax eggs 2T ground flaxseeds + 6T warm water
    • 2 teaspoons pure vanilla extract
    • ½ teaspoon salt
    • ¾ cup (68g) unsweetened cocoa powder
    • ½ cup (50g) almond flour

    Date Caramel

    • 1 cup Medjool dates, pitted and halved
    • ⅛ teaspoon salt
    • ¼ cup full fat coconut milk
    • ¼ cup maple syrup
    • ½ teaspoon pure vanilla extract

    Dairy-Free Chocolate Ganache

    • 7 ounces (about 1 ¼ cup) dairy-free chocolate chips
    • ½ cup + 2 tablespoons full fat coconut milk

    Instructions

    Brownie Base

    • Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
    • Prepare your flax eggs and allow to sit for 3-5 minutes. Melt your vegan butter in a glass measuring cup.
    • In a medium bowl, add cane sugar and pour melted vegan butter over top. Whisk to combine. Add flax eggs followed by vanilla extract, and salt. Whisk to incorporate.
    • Finally, add cocoa powder and almond flour, stirring until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
    • Bake for 30-33 minutes. Place on cooling rack and allow to cool completely.

    Making Date Caramel

    • While brownies are baking, prepare your date caramel. Place your dates, pitted and sliced in half, in a blender. Cover dates with warm water and allow to soak for 5-10 minutes.
    • Drain dates and place them back into blender. Add remaining date caramel ingredients and blend on high until smooth.
    • Store date caramel in the refrigerator until brownies are cooled. When ready to assemble, spread about ⅔ cup of date caramel on top the brownie base. Place in the refrigerator for at least 20 minutes before adding the ganache layer.

    Making the Dairy-Free Chocolate Ganache

    • While the brownies with caramel layer chills, use a medium microwavable bowl and add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved.

    Assembling Brownies

    • Pour ganache over chilled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.
    • Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife.
    • Brownies should be stored in an airtight container in the refrigerator. Cut brownies will retain their shape and caramel when chilled after cutting.

    Nutrition

    Calories: 227kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 142mg | Potassium: 288mg | Fiber: 5g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Carly

      November 09, 2019 at 7:59 am

      Thanks for the recipe! Can you substitute coconut or cassava flour for the almond flour?

      Reply
      • Tessa

        November 17, 2019 at 2:20 pm

        Thanks, Carly! I wouldn't recommended those substitutions in this recipe as I'm afraid it would affect the outcome of the brownie base's texture, as well as it's ability to bind with the right moisture level.

        Reply
    2. Eliana

      October 18, 2019 at 1:15 am

      5 stars
      Hello! Thanks so much for your recipe!
      Can you tell me please how long does the caramel stay in the fridge. I doubled the ingredients to make more to use for other recipes too but I’m not sure how long does it last?
      Thanks so much for replying!
      Greetings from Cyprus
      Eliana

      Reply
      • Tessa

        October 21, 2019 at 8:41 am

        Hello, Eliana! I find the date caramel is good in the fridge for 5-6 days. Enjoy! <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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