These Gluten-Free Caramel Brownies have a middle layer of date caramel, topped with dairy-free chocolate ganache. Decadent, delicious, and vegan too!
Date caramel has transformed how I view traditional caramel-laden treats. Combining 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, vegan, and refined sugar-free substitute for the original. And it goes wonderfully in these caramel brownies.
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Why you'll love this recipe
- Healthier ingredients
- Gluten-free, dairy-free, and vegan
- Gooey and decadent
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Vegan butter - Gives this chocolate caramel brownie recipe that real brownie flavor without the dairy. Use your favorite plant-based butter.
Ground flaxseeds - This is mixed with water to form our flax egg. You can grind whole flaxseed or use already ground flaxseed.
Organic cane sugar - To keep this homemade brownie recipe vegan, opt for organic cane sugar.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. Cacao powder will create a more intense chocolate flavor.
Almond flour - I love to use almond flour in gluten-free baking because it helps create a great tender crumb and is easily accessible. Just like in these almond flour brownies!
Medjool dates - This variety of dates blends easily when soaked. Medjool dates are also sweeter than other varieties. Other types of dates, such as Deglet will work too, but they may need to soak longer beforehand.
Coconut milk - Full-fat coconut milk (from the can) creates a rich and luscious chocolate ganache topping.
Maple syrup - This unrefined natural sweetener adds depth of flavor to the date caramel.
Dairy-free chocolate chips - I recommend using vegan semi-sweet chocolate chips. Dark chocolate chips can be substituted for a more intense chocolate flavor.
Tessa's Tip: The brownie base and the date caramel can be made the day ahead of time. Store date caramel in the refrigerator until ready to use.
Step-by-step instructions
Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line it with two pieces of overlapping parchment paper.
Step 1: In a medium bowl, add cane sugar and pour melted vegan butter over top. Add flax eggs followed by vanilla extract, and salt. Whisk to incorporate.
Step 2: Add cocoa powder and almond flour to the mixture, then transfer the brownie batter to the prepared pan. Bake for 30-33 minutes.
Step 3: Prepare the date caramel and spread it on chilled brownies.
Step 4: Melt the chocolate chips and coconut milk in a microwave-safe bowl. Pour ganache over chilled brownies. Chill in the refrigerator to set.
How to store
Keep the vegan caramel brownies in an airtight container in the refrigerator for 3-4 days.
Need an extra dessert that is gluten-free and vegan? Check out Erin's vegan peanut butter cookies. They go nicely on the dessert table with these vegan caramel brownies.
More recipes with date caramel
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Caramel Brownies
Ingredients
Brownie Base
- ½ cup vegan butter, melted
- ¾ cup organic cane sugar
- 2 flax eggs 2 tablespoons ground flaxseeds + 6 tablespoons warm water
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- ½ cup 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.
Carly
Thanks for the recipe! Can you substitute coconut or cassava flour for the almond flour?
Tessa
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.
Eliana
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
Tessa
Hello, Eliana! I find the date caramel is good in the fridge for 5-6 days. Enjoy! <3