Salted Caramel Brownie Trifle

The decadency of this recipe is unbeatable. Chewy brownies is combined with the perfect salted caramel sauce and whipped coconut cream. Heavenly!




  • 200g / 7 oz pitted dates
  • 2 tbsp nut or seed butter of choice
  • 1/2 tsp vanilla extract
  • 30g / 1,1 oz cocoa powder
  • 20g / 0,7 oz oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • A hearty pinch of salt
  • 6 tbsp salted caramel sauce*



  1. Preheat the oven to 150ºC / 300ºF and prepare a brownie pan by greasing and lining it with parchment paper. My brownie pan was 13×13 cm / 5×5 inches.
  2. In a food processor, process the dates, nut butter, and vanilla until smooth. Add the rest of the brownie ingredients and process until combined. If too dry, add a splash of water. Transfer to the prepared pan and flatten out using a wet spatula or your hands. 
  3. Dollop and drizzle caramel sauce over the brownie. Create a swirly pattern by running a knife through the caramel and upper layer of the brownie. Bake for 35 to 40 minutes until firm and chewy.
  4. While you let the brownies cool, whip the coconut cream according to instructions. Place a good amount of salted caramel sauce in a microwave safe bowl or glass and microwave on low effect for half a minute.
  5. Cut up the brownies into small bite size pieces. To assemble simply layer the brownie, salted caramel sauce, and whipped coconut cream in small glasses or a large trifle bowl. Decorate with some chocolate shavings, serve, and devour.


*The recipe made four glasses as pictured for me, but each glass contained two servings.

This recipe was created in collaboration with Nature’s Charm

Keywords: Chewy brownies, salted caramel, whipped coconut cream, vegan, dessert, gluten free

Looking for Something?