Vegan Caramel Marshmallow Brownies

These vegan caramel marshmallow brownies have Layers of gluten-free no-bake brownie, salted date caramel and Italian meringue marshmallow fluff. These brownies taste like heaven!
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
5 from 5 votes
flatlay of caramel brownies topped with toasted marshmallow.

If you’ve been following this blog for a while, you may already be familiar with my SALTED CARAMEL BROWNIES recipe from a couple years back. They consist of a delicious no-bake brownie thats smothered with homemade salted date caramel making them irresistibly delicious. But just when I thought brownies couldn’t get any better, the addition of a layer of marshmallow fluff in the form of vegan Italian meringue frosting goes and tops them. Everyone loves marshmallows right? And the Italian meringue recipe from a couple weeks back has found yet another use and way to take a classic recipe up a notch. These caramel marshmallow brownies remind me of s’mores without the graham cracker!

If like me, you love to combine different flavours and textures, then I think you’ll adore these brownies.

SMORE SALTED CARAMEL BROWNIES

THE LAYERS OF A CARAMEL MARSHMALLOW BROWNIE

NO-BAKE BROWNIE

The base for these brownies is my standard no-bake brownie recipes which consists of walnuts, medjool dates cacao powder, salt and cashew butter. Being no-bake makes these brownies nice and fudgey but also helps to give them a better nutritional value using whole nuts and fruits as the base. You could also substitute the walnuts for pecans or almonds if you prefer, and the cashew butter can be interchanged for other nut butters such as almond, peanut or seed butters such as tahini or sunflower seed.

SALTED CARAMEL

This salted caramel recipe is a staple in my house. It’s perfect for many recipes as well as working as a dip for fruits or a topping for smoothies or oatmeal – the possibilities are endless! The caramel layer consists of medjool dates, maple syrup, cashew butter, coconut milk and coconut oil, salt and vanilla extract.

MARSHMALLOW FROSTING

The “marshmallow” frosting for these brownies comes in the form of my Vegan Italian Meringue recipe. The stability and silkiness of this meringue makes it perfect to use as a frosting for brownies and cakes. It holds it’s shape for several days in the fridge and it’s light and fluffy just like real marshmallow fluff. For this recipe, I’ve added a little vanilla to the original recipe in order to bring out that marshmallow flavour as much as possible. Finished off by gently with the blow torch to give that “toasted marshmallow” effect.

SMORE SALTED CARAMEL BROWNIES

HOW TO MAKE CARAMEL MARSHMALLOW BROWNIES

BROWNIE LAYER

To make the base begin by adding the dry ingredients (walnuts and salt) to your food processor and blitz until they form a light crumb consistency. Then add in the cacao powder and blend for another minute to combine until you reach an even consistency.

Lastly add wet ingredients (the dates and cashew butter) and blend further for a couple of minutes until the mixture starts to stick together to form a dough. The dough should hold it’s shape when you press a section of it together between your fingers.

Line an 8 x 8″ cake tin with parchment paper and press the brownie dough evenly into the base of the pan. Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin. Set aside in the fridge whilst you prepare the caramel layer.

SALTED CARAMEL

For the caramel, it’s as simple as blending all of the ingredients in your high speed blender until smooth. Add all the ingredients to your high speed blender and blitz until creamy without any lumps. Be patient with the consistency, if your blender isn’t the strongest, it may take some time to get the right consistency – you don’t want any lumps of pieces of dates left in the caramel.

Use a spatula to evenly spread the caramel over the brownie base. Place the brownies in the freezer to set for 45 minutes.

MARSHMALLOW FROSTING

Meanwhile prepare the Italian meringue frosting. You can read more in depth about making italian meringue in this blog post.

Take a large clean bowl, making sure it’s completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high heat for 10 minutes until soft peaks form.

Meanwhile, add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.

Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) – about 10-12 minutes.

Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzling in a little at a time while continuing to whisk until the mixture is incorporated.

Lastly, add some flavour with the vanilla extract and whisk the aquafaba mixture for another 5 minutes before transferring it to a piping bag fitted with a nozzle of choice.

GARNISHING THE BROWNIES

Take the brownies out of the freezer and remove the cake tin. Cut them into 16 serving portions (you can make larger portions if preferred) and pipe with the Italian meringue marshmallow frosting on top of each brownie.

Use a blow torch to gently brown the tops of the frosting, a little goes a long way so be careful not to burn them.

Store in an airtight container in the fridge, they are best when consumed within 1-3 days but can be stored for up to 5-7 days.

WHAT EQUIPMENT WILL I NEED?

This section contains affiliate links to some equipment that I use. Purchasing through these links will give me a very small commission which helps with costs of ingredients and running the blog, but it won’t affect your buying price.

SQUARE SPRINGFORM DESSERT PAN

I use an 8×8″ square springform cake pan as the vessel for making these brownies and lots of other desserts such as ganache bars and cheesecakes.

FOOD PROCESSOR

I’ve been using my Magimix 3200 XL for the past 2.5 years and it never lets me down.

HAND MIXER

For making the Italian meringue, I’d highly recommend a hand held electric whisk like this one.

BLOW TORCH

For that perfect “toasted marshmallow” effect, a blow torch is a must. Here’s the one I use.

CANDY THERMOMETER

Another important piece of equipment for making the sugar syrup for the meringue is a candy thermometer.

SMORE SALTED CARAMEL BROWNIES

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Delicious “toasted marshmallow” topping
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • They keep in an airtight container in your fridge for up to a week.
  • Free from animal derived products
  • Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
  •  

SOME OTHERS TO TRY

flatlay of caramel brownies topped with toasted marshmallow.

Vegan Caramel Marshmallow Brownies (No-Bake)

5 from 5 votes
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Layers of gluten-free no-bake brownie, salted date caramel and Italian meringue marshmallow fluff. These brownies taste like heaven!
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 16

EQUIPMENT

  • Electric whisk or stand mixer
  • Candy thermometer
  • 8x8" springform pan
  • food processor
  • Blow torch

INGREDIENTS

BROWNIE BASE

  • 2 cups walnuts
  • ½ cup cacao powder
  • ¼ tsp sea salt
  • 12 medjool dates
  • 1 tbsp cashew butter

SALTED CARAMEL

  • 10 medjool dates
  • cup maple syrup
  • cup cashew butter
  • 1 400ml can chilled coconut milk use only the thick part from the top of the can
  • 1 tsp vanilla extract
  • 1 tsp coconut oil solid
  • ½ tsp sea salt

ITALIAN MERINGUE (MARSHMALLOW FROSTING)

  • 1 cup caster sugar
  • 4 tbsp water
  • 6 ½ tbsp aquafaba
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract

INSTRUCTIONS

  • To make the base begin by adding the walnuts and salt to your food processor and blitz until they form a light crumb consistency. Add the cacao powder and blend for another minute to combine.
  • Lastly add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
  • Line an 8x8" cake tin with parchment paper and press the brownie dough evenly into the base of the pan. Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin. Set the brownie dough aside in the fridge.
  • For the caramel, add all the ingredients to your high speed blender and blitz until smooth and creamy without any lumps.
  • Use a spatula to evenly spread the caramel over the brownie base. Place the brownies in the freezer to set for 45 minutes.
  • Meanwhile prepare the Italian meringue frosting. Take a large clean bowl, making sure it's completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high heat for 10 minutes until soft peaks form.
  • Add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
  • Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
  • Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and continue to whisk until the mixture is incorporated.
  • Add the vanilla extract and whisk the aquafaba mixture for another 5 minutes before transferring it to a piping bag fitted with a nozzle of choice.
  • Take the brownies out of the freezer and remove the cake tin. Cut them into serving portions and pipe with the Italian meringue marshmallow frosting.
  • Use a blow torch to gently brown the tops of the frosting.
  • Store in an airtight container in the fridge, they are best when consumed within 1-3 days but can be stored for up to 5-7 days.
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