ONE-BOWL Double Dark Chocolate Salted Caramel Brownies Recipe (Paleo, Vegan)


INGREDIENTS

You will need a 8x8 pan and parchment paper
1 cup almond flour
1/2 cup sifted coconut flour
1/2 cup cocoa powder or cacao powder
1 cup coconut palm sugar
2/3 cup pumpkin puree
1 cup dark chocolate chips or chunks
2 tsp distilled vinegar or other acidic liquid (lemon juice, apple cider vineger, etc.)
2 tsp vanilla
1 tbsp baking powder
1 tsp baking soda
1/2 c plus 1 tbsp coconut oil (about 8-9 tbsp total)
1/2 cup almond milk or other vegan milk of choice
dash of salt

FOR THE VEGAN SALTED CARAMEL YOU WILL PROBABLY ONLY USE HALF OF THIS FOR BROWNIES.
1/2 cup Coconut Palm Sugar
1/4 cup Agave or maple syrup
2 tbsp. BetterBody Foods Coconut Oil
1/2 - 1 tsp. sea salt
1/2 cup coconut milk

INSTRUCTIONS
  1. Preheat oven to 350F. Line a 8x8 baking dish with parchment paper. I cut it to it fits.
  2. Sift your flours together in one bowl.
  3. Add in the rest of your dry ingredients. Mix together.
  4. Next, add in your wet ingredients into different sections of the bowl.
  5. Mix GENTLY all together.
  6. Press batter into baking pan. It will be a little thick due to coconut flour.
  7. Bake for 28-30 minutes.
  8. Remove from oven, then let cool.
  9. Once, cool enough, place in fridge to set the brownies before slicing.
  10. While brownies are in fridge, make the salted caramel sauce.

FOR THE VEGAN SALTED CARAMEL SAUCE
  1. I followed better body foods vegan salted caramel or you can use my dulce de leche vegan recipe.

BETTER BODY FOODS RECIPE
  1. In a small saucepan, mix the coconut sugar, agave, and coconut oil, and salt. Heat over medium heat, stirring to evenly melt the agave or maple syrup and coconut oil.
  2. When sugar starts to soft boil (bubble), set the timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Carefully stir in the coconut milk until it is mixed in and continue to heat until sauce returns to a low simmer.
  4. Then just simmer for another minute or so until the is thick enough to coat a spoon. Should still be thin enough to be very easy to drizzle. Don’t heat longer than two minutes.
  5. Once it gets into a sauce type mixture. Remove from heat and set aside.
  6. Remove brownies from fridge, pour half of the caramel sauce on top or keep for individual slices. You will probably only use half the caramel so keep it in fridge for later uses. Like my caramelized apple bake !
  7. Great with coconut whip cream too! YUM!

RECIPE NOTES
  • I also used my homemade coconut whip on top. OMG soo good!
  • The key to making these brownies set it refrigerating them a bit after you have removed them from the oven and they have cooled a bit.
  • Then slice and cut into squares.
  • Store in fridge after cutting as well.
  • These can also be frozen if you want to eat later.

Original recipe, more pictures, and nutrition facts visit: ONE-BOWL Double Dark Chocolate Salted Caramel Brownies (Paleo, Vegan) @ cottercrunch.com

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