Gluten-Free Coconut Caramel Brownies
Gluten-Free Coconut Caramel Brownies are rich, fudgy, and topped with a scrumptious coconut caramel topping! These vegan brownies are easy to make and allergen-friendly. Inspired by to Samoa cookies!
Servings 16 brownies
Ingredients
For the brownies
- 2 oz. unsweetened chocolate chopped
- 2 tablespoons (25g) coconut oil
- ½ cup (128g) creamy almond butter or cashew butter
- ⅓ cup coconut sugar
- 3 tablespoons (63g) pure maple syrup
- 1 flax egg 1 tablespoon flax meal + 2.5 tablespoons water, whisk and let set for 10 minutes
- 1 teaspoon vanilla extract
- ⅓ cup (32g) Bob's Red Mill blanched almond flour
- ½ cup (45g) cacao powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
For the coconut caramel topping
- ⅓ cup creamy almond butter or cashew butter
- ¼ cup pure maple syrup
- ¼ cup coconut butter or coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup Bob's Red Mill unsweetened shredded coconut toasted
- ¼ cup 1.5 ounces dark chocolate, chopped
Instructions
For the brownies
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment and grease lightly with coconut oil.
- Put the unsweetened chocolate and coconut oil in a microwavable mixing bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the almond butter, coconut sugar, and maple syrup. Whisk until completely combined.2 oz. unsweetened chocolate, 2 tablespoons (25g) coconut oil, ½ cup (128g) creamy almond butter or cashew butter, ⅓ cup coconut sugar, 3 tablespoons (63g) pure maple syrup
- Whisk in the flax egg and vanilla extract to the chocolate mixture.1 flax egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the almond flour, cacao powder, baking soda, and sea salt. Add the dry ingredients to the chocolate mixture and fold it in until completely combined.⅓ cup (32g) Bob's Red Mill blanched almond flour, ½ cup (45g) cacao powder, ¾ teaspoon baking soda, ½ teaspoon sea salt
- Bake in the preheated oven for 16 to 18 minutes, or until a few crumbs are attached when a toothpick is inserted in between the edge and the center, but it’s not too wet.
For the coconut caramel topping
- Combine the almond butter, maple syrup, coconut butter or oil, vanilla, and salt in a small saucepan and heat until all of the ingredients are melted and throughly combined. Alternatively, you can heat the ingredients in the microwave for 30 to 45 seconds, or until melted and smooth. Add the toasted coconut and stir in. Pour over the crust and let cool in the refrigerator until set.⅓ cup creamy almond butter or cashew butter, ¼ cup pure maple syrup, ¼ cup coconut butter or coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt, ¾ cup Bob's Red Mill unsweetened shredded coconut
- Melt the dark chocolate in the microwave and transfer to a small piping bag or ziplock bag with the corner snipped off. Drizzle the chocolate over the brownies.¼ cup 1.5 ounces dark chocolate, chopped
- I like to place them in the fridge overnight before cutting to make cleaner cuts.
- Store in an airtight container at room temperature for a few days, or in the fridge for up to a week.
Notes
To store the brownies, place in an airtight container. They'll keep on the counter at room temperature for up to three days, or in the refrigerator for up to a week.
You can also store them in the airtight container in the freezer for up to six months. If they'll be stacked, separate each layer with parchment paper to prevent sticking.
