Vegan Caramel Brownies
This amazing vegan caramel brownie will be your new favorite treat, you are going to love it! It’s naturally protein-rich, refined sugar-free, eggless, gluten free, oil free, has a nut free option, and tastes incredible!!
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This gluten free vegan brownie is perfect as a snack or dessert, and a total success at parties! It’s super nutritious, you’d never guess it has dates instead of sugar and lupini flour to increase protein content.
Gluten Free Caramel Brownies (Vegan Recipe)
If you’re a big fan of brownies, this recipe will help you to take your brownies to the next level. It’s insane tasty and gooey!! I love it because it’s:
Healthier than most caramel brownie recipes I’ve seen.
Easy to make, with a nut free option.
Ingredients are mostly whole foods, which means it’s refined sugar-free and oil free.
More tasty than any brownie I have ever tried. Trust me, you will love it too!
Simple Ingredients
Lupini flour (protein)
Tahini
Medjool dates
Maple syrup
Cacao powder
Dark chocolate chips
Unsweetened plant-based milk
Baking powder
Apple cider vinegar
Coconut cream
Vanilla extract
Crushed walnuts
Lupini beans are 40% protein and this is how I avoid over use of protein powders. If you can’t find lupini flour where you live, a good quality chickpea flour also works; however, the final result will be lower in protein.
Walnut: This recipe calls for a layer of crushed walnuts, if you need a nut free option, use sunflower seeds or pumpkin seeds instead.
Sweetener: While I use dates for this recipe you can use raisins instead.
How to Make Easy Vegan Caramel Brownies?
You do you need a good food processor. I use a Ninja Blender for this type of recipe.
Preheat oven to 375 F (190 C).
For the brownies, make a date paste in the food processor by mixing the dates, plant-based milk, and tahini. Set aside.
In a bowl, mix all the other brownie ingredients but the chocolate chips, add the date/tahini paste, and keep mixing till you have a smooth batter.
Fold in the chocolate chips.
Pour half of your brownie mix in a greased pan and bake for 8 minutes.
Make the caramel by mixing the rest of the dates and the coconut cream. Set aside.
After 8 minutes remove the brownie from the oven, pour the caramel on top, add a layer of crushed walnuts, and lastly pour in the rest of the brownie batter on top. Put it back in the oven for 40-45 minutes depending on how gooey you want it.
Take it out of the oven and eat it gooey or leave it in the fridge to allow the caramel to solidify.
This Vegan Caramel Brownie Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most caramel brownie recipes I’ve seen
Refined sugar-free
Easy to make
Amazing as dessert or snack
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Vegan Caramel Brownies
This amazing vegan caramel brownie will be your new favorite treat, you are going to love it! It’s naturally protein-rich, refined sugar-free, eggless, gluten free, oil free, has a nut free option, and tastes incredible!!
Ingredients (US Customary)
- Brownie Ingredients:
- 1 cup lupini flour (protein)
- 1 cup tahini
- 1 cup pitted medjool dates (10 large ones)
- 3 tbsp maple syrup
- 1/2 cup 100% cacao powder
- 1/2 cup dark chocolate chips
- 1 1/4 cups unsweetened soy milk (or almond milk)
- 2 tsp baking powder
- 2 tsp apple cider vinegar
- Pinch of salt
- Caramel ingredients:
- 1 1/2 cups medjool dates (aprox 15 large dates)
- 3/4 cup coconut cream (thick part from coconut cream can)
- 1 tsp vanilla extract
- Others:
- 1/2 cup crushed walnuts
Ingredients (Metric)
- Brownie Ingredients:
- 120 grs lupini flour (protein)
- 260 grs tahini
- 10 large pitted medjool dates
- 3 tbsp maple syrup
- 50 grs 100% cacao powder
- 90 grs dark chocolate chips
- 300 ml unsweetened soy milk (or almond milk)
- 2 tsp baking powder
- 2 tsp apple cider vinegar
- Pinch of salt
- Caramel ingredients:
- 15 large medjool dates
- 180 ml coconut cream (thick part from coconut cream can)
- 1 tsp vanilla extract
- Others:
- 60 grs crushed walnuts
Instructions
- Preheat oven to 375 F (190 C).
- For the brownies, make a date paste in the food processor by mixing the dates, soy milk, and tahini. Set aside.
- In a bowl, mix all the other brownie ingredients but the chocolate chips with a spoon, add the date/tahini paste, and keep mixing till you have a smooth batter.
- Fold in the chocolate chips.
- Pour half of your brownie mix in a greased pan (I used a bit of olive oil for this) and put it in the oven for 8 minutes.
- Make the caramel by mixing the dates and coconut cream. Set aside.
- After 8 minutes remove the brownie from the oven.
- Pour the caramel on top, add a layer of crushed walnuts next, and finally pour in the rest of the brownie batter on top.
- Put it back in the oven for 40-45 minutes depending on how gooey you want it.
- Take it out of the oven, let cool and eat it extra gooey or leave it in the fridge to allow the caramel to solidify.
- This timeI used a round 9" baking pan, but use a square one if you prefer.
Notes
Protein content: Lupini beans are 40% protein and this is how I avoid over use of protein powders. If you can’t find lupini flour where you live, a good quality chickpea flour also works; however, the final result will be lower in protein.
Walnuts: this recipe calls for a layer of crushed walnuts, if you need a nut free option, use sunflower seeds or pumpkin seeds instead.
Sweetener: while dates work perfectly in this recipe, if you can't find dates, good quality raisins also work.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 brownie
Servings: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 285 | ||
| % Daily Value* | ||
| Total Fat 17g | 28% | |
| Saturated Fat 6.6g | 37% | |
| Total Carbohydrates 31g | 12% | |
| Fiber 6g | 21% | |
| Sugar 19g | 48% | |
| Protein 7g | 9% | |
*Values are based on a 2000 calorie diet.
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