No-bake Salted Caramel Brownie Bars

No-Bake Salted Caramel Brownie Bars

I am on the no-bake train lately, you can get some amazing flavour combos and it’s super easy to make. I love when you can taste a recipe as you make. There is nothing worse than spending all this time and money on ingredients only to have it not turn out after you bake it. That has definitely happened to me one too many times on my gluten-free baking experiments. 

That’s where no-bake desserts enter. This one is inspired by my love of salted caramel flavours but in a healthy way. This dessert uses natural sugars like dates and maple syrup and is balanced with plenty of healthy fats like cashews, almonds, and coconut oil. This helps balance your blood sugar when you enjoy a sweet treat. I hope you enjoy them as much as I did, these will be on repeat in my house!

No-Bake Salted Caramel Brownie Bars

No-Bake Salted Caramel Brownie Bars


  • 1 cup of dates
  • 2 tbsp of cacao powder
  • 1 cup of raw cashews
  • 1/2 tbsp of coconut oil (melted)
  • 1/2 tsp of vanilla extract
  • 1/8 tsp of sea salt
  • 1/2 cup of almond butter
  • 1/4 cup of coconut oil (melted), slightly cooled to room temperature
  • 1/4 cup maple syrup
  • 1/8 tsp of sea salt
  • 1/2 tsp of vanilla extract
  • 1/3 cup of dark vegan chocolate
  • 1 tbsp of coconut oil
  • Pinch of sea salt to garnish


  1. Line a dish (approx 8 x 8) with parchment paper. To create the brownie layer add the dates, cacao powder, cashews, 1/2 tbsp of coconut oil, 1/2 tsp of vanilla and 1/8 tsp of sea salt into a food processor. Blend until the mixture becomes sticky. Pour into the dish and press down with your hands. Place in the freezer.
  2. In another bowl whisk together almond butter, 1/4 cup of melted coconut oil that is slightly cooled, maple syrup and 1/8 tsp of sea salt. Whisk until smooth, remove the brownie layer from the freezer and pour it over the layer. Put it back in the freezer.
  3. In a small pot, on low heat, add the dark chocolate and 1 tbsp of coconut oil. Stir until melted. Pour a thin layer over the almond butter caramel layer. Sprinkle with sea salt and place in the freezer. Once frozen cut into 1 x 2 inch pieces and transfer to a freezer safe container. To enjoy pop one out of the freezer and let it defrost for a few minutes or eat it frozen if you don’t mind the chew.


Tip: to create smooth lines, cut it while it is semi-frozen.