Tripple layer brownie

No-Bake Layered Date Brownies (Brownie Base, Date Caramel, Chia Jam & Chocolate Top)

These No-Bake Layered Date Brownies are a perfect combination of indulgence and nourishment. They start with a rich, fudgy brownie base made from oats, nut butter, and naturally sweet Medjool dates, then get topped with silky date caramel, bright chia jam, and a glossy chocolate layer. Best of all — no oven needed. You can make them ahead, and enjoy a slice whenever you need a little pick-me-up.

These brownies tick every box — naturally sweetened, rich and satisfying, packed with wholesome ingredients, and free from refined sugar. Each layer adds a different kind of joy: fudgy brownie, silky caramel, tangy berry jam, and crisp chocolate. They’re the perfect make-ahead treat for busy weeks, celebrations, or simply keeping a stash in the freezer for when you need something sweet but nourishing.

Ingredients

For the brownie base:

• 250g Medjool dates, pitted

• 150g Gluten-free oats

• 100g Nut butter

• 2 tbsp Chia seeds (optional)

• 1 tsp Vanilla extract

• Pinch of salt

• 2 tbsp Cocoa powder

  
  

For the date caramel layer:

• 150g Medjool dates, pitted

• 2 tbsp Almond butter

• 1 tbsp Water (add more if needed)

• Pinch of salt

  
  

For the chia jam layer:

• 100g Mixed berries (fresh or frozen)

• 1 tbsp Chia seeds

• Optional: 1 tsp maple syrup or honey

  
  

For the chocolate topping:

• 60g Coconut oil

• 40g Cocoa powder

• 2–3 tbsp Maple syrup or honey

  
  

Method

1. Soak the dates:

• Place all the dates in one bowl.

• Cover with hot water and soak for 10 minutes.

• Drain thoroughly and separate into 250g for the brownie base and 150g for the caramel layer.

  
  

2. Make oat flour:

• Blend rolled oats in a food processor or blender until finely ground.

  
  

3. Make the brownie base:

• Blend the 250g soaked dates, and then add oat flour, nut butter, chia or flax seeds (if using), vanilla extract, cocoa powder and salt and blend again until a sticky dough forms.

• Press evenly into a lined brownie pan.

• Put it in the freezer while you prepare the caramel.

  
  

4. Make the date caramel layer:

• Blend the 150g soaked dates, almond butter, water, and salt until smooth and spreadable.

• Spread caramel evenly over the brownie base layer.

• Put it in the freezer while you prepare the chia jam.

  
  

5. Make the chia jam layer:

• Heat berries in a small pan until soft, then mash lightly.

• Stir in chia seeds and optional sweetener.

• Cool to thicken before spreading jam evenly over the caramel layer.

• Put in the freezer while you prepare the chocolate topping.

  
  

6. Make the chocolate topping:

• Melt coconut oil gently.

• Whisk in cocoa powder and syrup until smooth.

• Pour over chilled layers and spread evenly.

• Freeze for at least 2-3 hours until firm.

  
  

7. Serve:

• Cut into squares and store in the freezer.

• Let it soften a few minutes before serving if it is too firm.

  
  

Versatility

One of the best things about this recipe is how easy it is to customise it to your taste (or what you have in your cupboard). Here are a few ideas:

• Nut butter swap: Use peanut butter for a classic combo, almond butter for a mild, toasty flavour, or sunflower seed butter for a nut-free option.

• Flavour twist: Add cinnamon or mixed spice to the brownie base for extra warmth, or stir orange zest into the chocolate topping for a citrus kick.

• Fruit variety: Try raspberries, blackberries, cherries, or even mango in the chia jam.

• Topping fun: Sprinkle crushed nuts, toasted coconut, or freeze-dried fruit over the chocolate before it sets.

• Texture change: Add chopped nuts or cacao nibs into the brownie base for crunch.

  
  

Allergy & Dietary Adaptations

• Nut-free: Swap nut butter for a seed butter in all layers.

• Vegan: Use maple syrup instead of honey.

• Coconut-free: Replace coconut oil with dairy-free butter or a neutral oil (note: texture of topping may differ).

Each bite of these no-bake layered date brownies takes you through soft, rich brownie, smooth caramel, bright berry jam, and a crisp chocolate top — a perfect little journey of flavours and textures in every square.

Happy Baking,

Ruby x