Paleo Coconut Caramel Brownies

These Paleo Coconut Caramel Brownies are rich, fudgy, and topped with a homemade coconut caramel sauce, toasted coconut flakes, and a sprinkle of sea salt. They're made with almond flour, coconut flour, cacao powder, honey, coconut oil, and coconut palm sugar for a decadent gluten-free, dairy-free dessert.

The brownie layer is chocolatey and dense without being overly sweet, while the coconut caramel adds that sticky, buttery-style topping without using traditional dairy or refined sugar. A little sea salt on top balances everything out and makes these brownies extra satisfying.

Why You'll Love This Recipe

• Paleo-friendly dessert - made without wheat flour, dairy, or refined white sugar.
• Rich but not too sweet - the cacao, coffee, and sea salt help balance the sweetness.
• Homemade coconut caramel - made with coconut oil, coconut milk, honey, and coconut palm sugar.
• Great for sharing - these brownies are very rich, so a small square goes a long way.

Ingredients

Brownies

• ¾ cup coconut oil
• 1 ½ tablespoons strong dark roast coffee, brewed
• 2-inch piece of vanilla bean
• ¼ cup organic apple juice
• 1 ½ cups almond milk (unsweetened)
• ½ cup pure honey (or maple syrup if vegan)
• 2 ½ teaspoons baking powder
• 1 cup cacao powder
• ⅓ cup coconut flour
• 2 ½ cups almond flour
• ⅓ cup arrowroot starch

Caramel

• ½ cup coconut oil
• ⅛ cup pure honey (or maple syrup if vegan)
• 2 ½ tablespoons coconut milk
• 2-inch piece of vanilla bean
• 1 teaspoon arrowroot starch
• 1 cup coconut palm sugar

Topping

• ½ cup unsweetened coconut flakes
• 1 teaspoon sea salt
• 1 teaspoon coconut palm sugar

Directions

1. Preheat your oven to 325°F.

2. Combine first six ingredients in a sauce pan over medium heat. To include the vanilla bean, first split it down the middle with a knife and peel the edges back. Use a spoon to scrape all of the vanilla bean caviar from inside the pod, tapping your spoon on the edge of the pot to get the caviar into the mixture. When the pod is scraped, add it to the pot as well. Stir all of the ingredients until they are mixed well and have warmed. Remove the vanilla bean pod and transfer the mixture to a medium-sized bowl.
3. Sift the rest of your brownie ingredients slowly into the liquid mixture, whisking to incorporate. Then pour the batter into your brownie pan and place into the preheated oven. Bake for 30-35 minutes. Test with a toothpick to make sure that the mixture is solidified and then let cool.

4. While the brownies are cooling, make your caramel sauce. Combine all ingredients in a small pot over medium-high heat and whisk gently until the mixture is smooth and slightly thickened. To incorporate the vanilla bean this time, you will only include the vanilla bean caviar -- leave the pod out.

5. When the caramel is ready, pour it slowly over the brownie. ¾ of the pot is probably the best ratio for this, but use your judgment on how much caramel you think is right. You can always go back and add more if you don't think you've used enough. Let the caramel cool.

6. Toast the coconut flakes over medium-low heat in a pan, shaking and stirring to keep them from burning.

7. Sprinkle the coconut flakes over the caramel once it has cooled slightly, so that the flakes will stick to the caramel but won't sink in. Then sprinkle the sea salt and coconut sugar over the top. Let the brownies cool completely so that everything will stay together, about half an hour.

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Paleo Coconut Caramel Brownies

Yield: 16 brownies

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

These Paleo Coconut Caramel Brownies are rich, fudgy, and topped with homemade coconut caramel, toasted coconut flakes, and a sprinkle of sea salt. Made with almond flour, coconut flour, cacao powder, and natural sweeteners, they're a decadent gluten-free and dairy-free dessert.

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Ingredients

Brownies

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• ¾ cup coconut oil
• 1 ½ tablespoons strong brewed dark roast coffee
• Seeds from 1 (2-inch) vanilla bean
• ¼ cup apple juice
• 1 ½ cups unsweetened almond milk
• ½ cup honey (or maple syrup)
• 2 ½ teaspoons baking powder
• 1 cup cacao powder
• ⅓ cup coconut flour
• 2 ½ cups almond flour
• ⅓ cup arrowroot starch

Coconut Caramel

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• ½ cup coconut oil
• ⅛ cup honey (or maple syrup)
• 2 ½ tablespoons coconut milk
• Seeds from 1 (2-inch) vanilla bean
• 1 teaspoon arrowroot starch
• 1 cup coconut palm sugar

Topping

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• ½ cup unsweetened coconut flakes
• 1 teaspoon flaky sea salt
• 1 teaspoon coconut palm sugar

Instructions

1. Preheat oven to 325°F. Lightly grease or line an 8x8-inch baking pan with parchment paper.
2. In a saucepan over medium heat, combine coconut oil, brewed coffee, vanilla bean seeds, apple juice, almond milk, and honey. Stir until warmed and well combined.
3. In a large bowl, whisk together baking powder, cacao powder, coconut flour, almond flour, and arrowroot starch.
4. Pour the warm liquid mixture into the dry ingredients and stir until a smooth batter forms.
5. Transfer the batter to the prepared baking pan and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean.
7. Allow the brownies to cool while preparing the caramel.
8. In a small saucepan, combine coconut oil, honey, coconut milk, vanilla bean seeds, arrowroot starch, and coconut palm sugar. Cook over medium heat, whisking frequently, until smooth and slightly thickened.
9. Pour about three-quarters of the caramel over the cooled brownies and spread evenly. Let the caramel cool slightly.
10. Toast the coconut flakes in a dry skillet over medium-low heat until lightly golden, stirring frequently.
11. Sprinkle toasted coconut flakes over the caramel layer, followed by the sea salt and coconut palm sugar.
12. Let the brownies cool completely, about 30 minutes, before slicing and serving.

Notes

• For a vegan version, use maple syrup instead of honey.
• Store brownies in an airtight container in the refrigerator for up to 5 days.
• These brownies are quite rich, so smaller portions work well.
• The remaining caramel can be drizzled over individual servings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Resealable Organic Coconut Flour, 16 Ounce (Pack of 4)
• 
  365 Everyday Value, Organic Cocoa Powder, 8 oz
• 
  Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits
• 
  Silk Almond Milk Unsweetened Original 32 oz (Pack of 6) Shelf Stable, Unsweetened, Unflavored Dairy-Alternative Milk, Organic, Individually Packaged
• 
  Peet's Coffee Major Dickason's Blend, Dark Roast Ground Coffee, 20 oz
• 
  Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce

Nutrition Information:

Yield: 16 Serving Size: 1/16 of recipe
Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 170mgCarbohydrates: 36gNet Carbohydrates: 30.5gFiber: 5.5gSugar: 23gSugar Alcohols: 0gProtein: 4g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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Craving more sweets like these paleo coconut caramel brownies? Check these paleo brownies out!