Vegan Fudgy Brownies with Toasted Coconut Caramel Frosting

This dessert recipe takes brownies to an entirely new level with date-based caramel and toasted coconut frosting smeared over the top of each slice. These Vegan Fudgy Brownies with Toasted Caramel Frosting are simply the best dairy-free brownies out there!

The Best Way to Serve These Vegan Brownies

They are great by themselves as an after-dinner sweet treat or a mid-day pick-me-up.  They may be the only thing you need to satisfy all cravings for sweets.  They are that tasty! 

Serve them with a little bit of ice cream or whipped cream for an even yummier treat.  I personally love oat-based ice cream on the side.

Make a tray for a party and wait for your guests to tell you that these are the best brownies they have ever had.  The best part is that you get to follow it up by telling them that they are made from wholesome ingredients. No doubt they will be totally shocked! 

The Ingredients

For the caramel frosting:

*You will need to make sure you have soaked your dates beforehand as they need to be soft. 

Soft Medjool dates: Soak them in hot water for an hour or in room temperature water overnight in the fridge.

Pure vanilla extract: No using fake imitation vanilla for this recipe.  Or at least I do not recommend it. 

Vegan butter, softened: You can allow the butter to sit out and come to room temperature or place the butter in a small microwavable bowl and defrost it in the microwave until it becomes softened (not liquid).

Pinch of sea salt: If you enjoy the salty flavor, you can add more salt to this frosting recipe.

Filtered water: Some people like using the water from the soaked dates.  I prefer to use fresh filtered water.  Do whatever tickles your fancy.  After all, these are your brownies! 

For the brownies, you will need:

Flax eggs: This is a simple mixture of ground flaxseed and water.

Almond butter: Technically, you can use cashew butter or peanut butter but I really like the flavor that almond butter brings to these healthy brownies.  I recommend almond butter, if possible.

Pure maple syrup: I have not tried these brownies with honey.  I can imagine honey will work, though.

Coconut sugar: This form of sugar is ideal for baking.  It is unprocessed and is not stripped of nutrients, unlike brown sugar or white sugar.

Cacao powder: I prefer to cook with cacao powder for its added nutritional benefits.

Coconut flour: You will only use a little bit of this flour.  I enjoy coconut flour because it is gluten-free and does not produce a strong coconut flavor.

Baking soda: This is an obvious and required ingredient for any type of baking.

Vegan chocolate chips: You can use whichever type of chocolate chips you prefer.

Sea salt: Add more if you desire to make these brownies a more salted vibe.

For the toasted coconut:

Unsweetened shredded coconut: Make sure not to use the sweetened varieties. We are trying to keep these brownies healthy and not overly rich.

The Instructions

Step one: Start by toasting your coconut. Preheat the oven to 350 degrees Fahrenheit.  Line a cookie sheet with parchment paper or a silicone mat. Spread one cup of unsweetened and shredded coconut over the pan into one even layer. Place the pan in the oven for 4-5 minutes. Keep a close eye on it at the 4-minute mark to make sure you do not overcook it. You are looking for a light brown color and not dark brown. Give the coconut a good mix and then set the pan aside to cool. *Leave the oven on for the brownies.

Step two: Make the flax egg. Place 2 tablespoons of ground flax and 6 tablespoons of filtered room-temperature water into a small bowl. Mix it up and set it aside to thicken for 15 minutes while you prepare the caramel frosting.  

Step three: Make the caramel date frosting. Add the soaked dates, filtered water, vanilla, and vegan butter to a blender. Blend until the frosting is nice and creamy. Transfer the frosting to a bowl and mix in 3/4 cup of the toasted coconut. Set it aside.

Step four: Make the brownie batter. Add all of the ingredients except the chocolate chips to a medium bowl including almond butter, maple syrup, coconut sugar, coconut flour, cocoa powder, baking soda, salt, and flax egg. Use a wooden spoon or spatula to mix the brownie batter until there are no clumps or dry flour. Fold in the vegan chocolate chips.  

Step five: Prepare an 8×8 pan by greasing it with coconut oil. Then, I like to add a small amount of parchment paper on top of the greased pan to help remove the brownies easily. Pour the batter into the pan and spread the batter out evenly. Cook the brownies for 28-30 minutes.  

Check if they are done by placing a toothpick in the center of the brownies. If the toothpick comes out clean, they are all done. If the toothpick has wet batter on it, cook the brownies for an additional 2 minutes.

Step six: Allow the brownies to cool for about 8 minutes and then carefully lift up on the parchment paper to transfer the brownies to a cutting board. Slice the brownies into 9 large squares. Allow the brownies to cool for another 10 minutes. Then, place 2 tablespoons or so of the caramel frosting over the top of each individual piece. Sprinkle with a few additional chocolate chips and the leftover toasted coconut to finish them off.

More Vegan Dessert Recipes

Healthy Vegan Copycat Girl Scout Caramel Delites

Vegan Cookie Monster Brownies

Coconut Cream Stuffed Dates Dipped in Chocolate

Vegan Chocolate Rice Krispie Treats

Easy No-Bake Chocolate Avalanche Cookies