The Best Healthy Caramel Brownie Bars (Gluten Free, Vegan)

Prep: 45 minutesCook: 30 minutesTotal: 75 minutes
Yield: 6 to 8Category: Baking
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My Caramel Brownie Bars are an indulgent feeling bake that features one of my favourite flavour combinations! They are absolutely delicious.

The gooey caramel combined with the brownie layer creates a really rich and indulgent bake that is full of flavour while being fairly nutrient dense. After the success of my Raspberry Brownie Bars I knew I had to experiment with other flavours and this version was my obvious next choice! For me, there just isn’t much better than caramel and chocolate together! You may also like my Bounty Brownie Bars which are made with a creamy coconut layer.

To create these bars, I merged one of my most popular recipes, my Gooey Chocolate Brownies, with my 5 Minute Healthy Date Caramel recipe, which you can find here.

This recipe may seem a little bit faffy and time consuming because of the different layers, however, I promise you will find this recipe well worth the effort! If you were a little bit short on time there is no reason why you couldn’t make the caramel and the brownies in advance and simply construct the bars just before you need them. If you’d like, you could actually make this into a cup instead of a bar, using my Snickers Brownie Cups as reference.

This recipe works best with either Medjool or Deglet Noor dates, the latter being my favourite, but in all honesty any kind of dates should work. Before adding the dates to the blender it is best to soak them. Simply place them in a jug or bowl, cover with boiling water and allow to soak for around an hour to help soften them before blending. Drain the dates and pat dry to remove any excess water prior to placing in your food processor or blender. If you are in a rush you can soak them for just ten minutes, however, the softer the dates, the smoother the caramel.

The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!

Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie layer. Then, you can either pack the mixture back into the tin you baked them in, press it into individual brownie trays or just shape it manually using your hands. Whichever method you choose, ensure the bars take on a neat, rectangular shape before you add the caramel layer.

When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month.

If you like my Caramel Brownie Bars you might want to check out some of my other recipes that merge my brownie recipe with another, such as these Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe.

Alternatively, for more recipes incorporating chocolate and caramel, why not try my 10 Minute Chocolate Caramels, my No Bake Caramel Cups or my Healthy ‘Snickers’ Bars which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the brownies

  • 250g 1 + 1/4 cups + 2 tbsp dark chocolate
  • 150g 3/4 cup coconut sugar
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 1 + 1/2 tbsp coconut oil
  • 3/4 tbsp baking powder
  • pinch sea salt

for the caramel

  • 340g 1 + 1/3 cups pitted soaked dates
  • 3 tbsp smooth peanut butter
  • splash vanilla extract
  • pinch sea salt (optional)


  1. Soak the dates before use by placing them in a jug or bowl and covering them with boiling water for one hour
  2. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  3. Melt the butter in a saucepan over a low heat
  4. Pour the coconut sugar into a large mixing bowl. Once slightly cooled, add the melted butter and whisk together until the sugar begins to melt
  5. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  6. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  7. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  8. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  9. Place into a preheated oven and bake for 18 minutes at 180 degrees Celsius. Set aside to cool
  10. Once the dates have finished soaking, drain and pat dry to remove some of the excess liquid
  11. Place the dates in a blender along with the other ingredients
  12. Blitz on a high speed until smooth and no pieces of date remain. You may need to stop the blender and scrape down the sides a few times during the blending process
  13. Remove the brownies from the tin and use a rolling pin to flatten them. Slice them into bars, taking care to neaten up the edges so they form slim, tidy rectangles. You could press them into the slots on an individual brownie tray to ensure a neat finish
  14. Add approximately 1 tbsp of the date caramel, (depending on how many bars you plan to make), to the top of each brownie bar and spread it evenly over the top of each one. Place in the freezer for fifteen minutes to set
  15. Melt the remaining chocolate using a Bain-marie and stir in the coconut oil until a smooth glossy mixture forms
  16. Coat each of the bars in the chocolate and return to the freezer to set


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