Ingredients
- For the brownie base:
- 1 ½ cups pitted Medjool dates
- 1 ½ cups walnuts or almonds
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
- For the caramel layer:
- 1 cup pitted Medjool dates
- ½ cup nut butter (almond or peanut butter)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Pinch of sea salt
- For the topping:
- ½ cup chopped pecans
- Optional: drizzle of melted dark chocolate or sprinkle of flaky sea salt
Instructions
- Line an 8×8‑inch square pan with parchment paper.
- In a food processor, blend walnuts (or almonds), cocoa powder, salt, and vanilla until crumbly.
- Add dates and process until mixture forms a sticky dough.
- Press the base mixture firmly into the bottom of the lined pan; chill while preparing the caramel.
- For caramel, blend dates, nut butter, coconut oil, vanilla, and salt until smooth; add a splash of warm water if needed for consistency.
- Spread the caramel layer evenly over the chilled brownie base.
- Sprinkle chopped pecans on top and gently press into the caramel layer.
- Freeze for at least 1 hour until firm.
- Lift out the bars using the parchment, slice into 12 squares, and enjoy chilled or slightly thawed.
Notes
- Add hemp or chia seeds to the base for extra nutrition.
- Use tahini in the caramel layer for a savory twist.
- Drizzle melted dark chocolate or press vegan chocolate chips over the top before freezing.
- Line pan well and keep bars chilled for clean slicing.
- Substitute nuts/seeds for a nut‑free version (e.g., sunflower seed butter and oats).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
