Dessert

No Bake Healthy Brownies with Cookie Dough and Date Caramel Recipe

ByRafael Mansero October 16, 2025October 16, 2025

Introduction

These no bake healthy brownies with cookie dough date caramel are a delicious and guilt-free treat. Combining rich almond flour and cocoa with naturally sweet dates and a creamy caramel cookie dough topping, they’re perfect for a quick snack or dessert.

The image shows two square dessert bars stacked on a white plate with a brown rim, sitting on a white marbled surface. Each bar has two layers: the bottom layer is thick, dark brown, and dense, looking like a rich brownie, while the top layer is thicker, light tan with small dark chocolate chips throughout, appearing soft and creamy like cookie dough. In the background, there is a white round dish lined with parchment paper holding more of the same dessert. The scene is well lit with natural light coming from a window, giving a cozy kitchen feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1 tsp vanilla extract
1/3 cup flax meal
1/2 cup runny almond butter
1 cup Medjool dates, pitted
1/2 cup cocoa powder
1/4 cup dairy-free milk (add more as needed)
For the caramel cookie dough:

1 cup Medjool dates, pitted
1 tsp vanilla extract or paste
1/3 cup runny nut butter (such as almond or cashew)
1/3 cup dairy-free milk
Pinch of sea salt
1/3 cup chocolate chips

Instructions

Step 1: In a food processor, combine almond flour, vanilla extract, flax meal, almond butter, Medjool dates, cocoa powder, and 1/4 cup dairy-free milk.
Step 2: Blend until smooth and thick, forming a dough. Add a little more milk if the mixture feels too dry to hold together.
Step 3: Line a bread loaf pan with parchment paper. Press the brownie dough evenly into the pan, smoothing the top with a spatula.
Step 4: In a blender or food processor, blend Medjool dates, vanilla, runny nut butter, dairy-free milk, and a pinch of sea salt until smooth and creamy. Add a splash more milk if needed for a spreadable consistency.
Step 5: Transfer the caramel mixture to a bowl and gently fold in the chocolate chips until evenly distributed.
Step 6: Spread the caramel cookie dough layer evenly over the brownie base. Place the pan in the freezer for several hours until fully set.
Step 7: Once firm, remove brownies from the freezer using the parchment paper. Cut into squares and enjoy.

Tips & Variations

Use different nut butters like cashew or peanut butter for a unique flavor twist.
For extra texture, add chopped nuts or shredded coconut to the brownie layer.
Swap chocolate chips for dairy-free mini chips or chopped dark chocolate for variation.
If you don’t have flax meal, ground chia seeds can be used as a substitute.

Storage

Store these brownies in an airtight container in the freezer or refrigerator. They keep well for up to two weeks and can be enjoyed straight from the freezer for a chewy, cool treat. To soften slightly before eating, leave them at room temperature for 10 minutes.

How to Serve

The image shows a close-up of two square dessert bars stacked on top of each other on a white plate with a thin brown rim. Each bar has two layers: a dense, rich-looking dark brown bottom layer, and a thick, light tan top layer mixed with small dark bits, giving it a textured and creamy appearance. In the background, a white bowl lined with brown parchment paper holds several more of these bars, some cut into smaller squares. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

Almond flour gives these brownies their moist, chewy texture, but ground oats or sunflower seed flour can be used as alternatives. Keep in mind this may alter the flavor and texture slightly.