No-Bake Date Brownies with Peanut Butter Caramel
No-Bake Date Brownies are dense, fudgy squares made from walnuts, Medjool dates, cocoa, and coconut, topped with a layer of salted peanut butter caramel that firms up in the fridge. If you love a Snickers bar or a peanut butter cup, this is a no-oven brownie with that same chocolate and peanut butter combo.
Servings: 12 squares
Ingredients
For the brownie layer
- 1 1/3 cups Medjool dates pitted
- 2 cups raw walnuts
- 1/3 cup shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon coconut oil melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the peanut butter caramel
- 3 tablespoons smooth natural peanut butter
- 3 tablespoons coconut oil melted
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Cover the pitted dates with warm water and let them soak for 30 minutes to soften. Drain well.
- Line a 4x8-inch loaf pan with parchment paper, leaving some overhang on the sides, or use a silicone loaf mold.
- Pulse the walnuts in a food processor until they look like a coarse flour.
- Add the soaked dates, coconut, cocoa powder, 1 tablespoon melted coconut oil, 1 tablespoon vanilla, and ¼ teaspoon salt. Process until the mixture clumps into a sticky dough.
- Spread the dough into the lined pan and press it firmly with your fingers into an even layer that reaches all the corners.
- In a medium bowl, whisk the peanut butter, 3 tablespoons melted coconut oil, maple syrup, ½ teaspoon vanilla, and ½ teaspoon salt until smooth.
- Pour the caramel over the brownie base and spread it to the edges.
- Refrigerate for at least 2 hours, until the caramel is firm. Lift the brownies out with the parchment and cut into 12 squares.
Notes
Timing: Soak: 30 minutes. Chill: 120 minutes (2 hours). Prep: 15 minutes. No cooking required. Total: 165 minutes.
Storage: Keep the brownies in a sealed container in the fridge for up to 7 days.
Serving: The caramel softens at room temperature, so serve them straight from the fridge.
Pan Size: An 8x8-inch pan makes thinner brownies with the same amounts. Chill time stays the same.