These salted tahini caramel chocolate brownies are rich, fudgy, and deeply satisfying, with layers of wholesome sweetness and a perfectly balanced salty finish. Made with naturally sweet dates, dark chocolate, and a luscious tahini caramel, this dessert delivers indulgence without compromising on plant-based, gluten-free goodness.

Why You’ll Love This Recipe

This recipe is packed with texture and flavor from sesame, sunflower, and flax seeds, while staying completely vegan, gluten free, nut free, and refined sugar free. The brownies are dense and chocolatey, the tahini caramel is silky and slightly savory, and the dark chocolate topping brings everything together. They are ideal for sharing, meal prep treats, or special occasions when you want something decadent yet nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie base
1 cup dates, packed firmly
1 tablespoon vanilla essence
½ cup boiling water
4 tablespoons coconut oil
4 tablespoons maple syrup
4 tablespoons dark sugar free chocolate, finely chopped or chocolate chips
1 cup gluten free oats
1 cup desiccated coconut
1 cup sunflower seeds, divided (½ cup blended finely)
4 tablespoons flax seeds, ground
4 tablespoons cacao powder
½ teaspoon salt

For the tahini caramel
1 cup hulled tahini, pourable consistency
⅓ cup maple syrup
2 tablespoons olive oil
1 tablespoon vanilla essence
4 tablespoons coconut oil
Salt, to taste

For the topping
140 grams dark sugar free chocolate, finely chopped or chocolate chips
2 tablespoons coconut oil
Flaked sea salt, to taste
4 tablespoons sesame seeds, toasted

Directions

Preheat the oven to 160°C. Grease a baking pan with coconut oil and sprinkle the base with 2 tablespoons of ground sunflower seeds.

Place the dates in a heatproof bowl with the vanilla essence and boiling water. Soak for 15 minutes, then blend until completely smooth.

In a small saucepan over low heat, melt the coconut oil, maple syrup, and dark chocolate together. Stir gently until just melted, then combine this mixture with the blended dates.

Add the gluten free oats, desiccated coconut, blended sunflower seeds, whole sunflower seeds, ground flax seeds, cacao powder, and salt. Mix until a thick, even batter forms.

Press the mixture evenly into the prepared pan using your hands. Bake for 20 minutes until set but still soft.

While the brownie is baking, prepare the tahini caramel. Combine the tahini, maple syrup, olive oil, vanilla essence, coconut oil, and a pinch of salt in a saucepan. Heat over low heat, stirring constantly, until the mixture gently simmers. Cook for 5 minutes until it turns lightly golden and thickens slightly. If it becomes too thick, add a small amount of boiling water.

Spread the hot caramel evenly over the hot brownie base.

Melt the dark chocolate and coconut oil together, then pour gently over the caramel layer.

Sprinkle the toasted sesame seeds evenly over the chocolate, followed by flaked sea salt to taste.

Allow the brownie to cool at room temperature. While still slightly unset, cut into squares, then refrigerate or freeze until fully chilled. Once firm, cut again if needed and serve.

Servings and timing

Prep time: 15 minutes
Cook time: 20 minutes
Cooling and chilling time: 2 hours
Total time: Approximately 2 hours 35 minutes
Servings: Makes 30 squares

Variations

For extra chocolate intensity, add an additional tablespoon of cacao powder to the brownie base.
For a softer caramel layer, stir in an extra tablespoon of maple syrup.
For a crunchier texture, reserve more whole sunflower seeds and fold them into the batter at the end.
For a less sweet version, reduce the maple syrup in the caramel by 1 to 2 tablespoons and add a pinch more salt.

Storage/Reheating

Store the brownies in an airtight container in the refrigerator for up to 7 days. They can also be frozen for up to 2 months. For best texture, allow frozen brownies to thaw in the fridge or at room temperature before serving. These brownies are best enjoyed chilled and do not require reheating.

FAQs

Can I make these brownies without a blender?

Yes, you can finely chop the soaked dates and mash them thoroughly, but blending will give the smoothest texture.

Is tahini essential for the caramel?

Yes, tahini is the key ingredient that gives the caramel its creamy texture and signature flavor.

Can I use quick oats instead of regular gluten free oats?

Yes, quick oats will work and will result in a slightly softer brownie texture.

Are these brownies very sweet?

They are naturally sweet from dates and maple syrup, with a balanced flavor thanks to the salt and dark chocolate.

Can I reduce the coconut oil?

You can reduce it slightly, but it helps with texture and setting, especially for the topping and caramel.

Do these brownies need to be refrigerated?

Yes, chilling helps the layers set properly and improves the overall texture.

Can I cut them into larger pieces?

Absolutely, you can cut fewer, larger squares if you prefer more generous servings.

What makes these brownies nut free?

They use seeds like sunflower, sesame, and flax instead of nuts, making them suitable for nut-free diets.

Can I skip the topping?

Yes, the brownies are delicious on their own, but the topping adds richness and contrast.

Are these suitable for making ahead?

Yes, they are ideal for making ahead and actually improve in texture after chilling.

Conclusion

Salted tahini caramel chocolate brownies are the perfect blend of indulgence and wholesome ingredients. With their rich layers, satisfying chew, and balanced sweet-salty finish, they are a treat that feels special every time you slice into them. Whether for sharing or savoring slowly, these brownies are sure to become a favorite.

Print