These Paleo Salted Caramel Brownies are a rich treat that everyone will love! A simple, fudgy brownie topped with a thick layer of dairy free caramel. They are nut free, gluten free, dairy free, and naturally sweetened.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
You are going to love these brownies! The ratio of brownie to caramel is about equal and it's not a bad thing.
Let's talk about the layers shall we?
Fudgy Brownies
These brownies are rich and fudgy and so irresistible. My go-to when brownie and good even on their own. Sweetened with maple syrup or honey (I’ve made them both ways) and easy to whip up.
Dairy Free Caramel
This caramel is going to blow you away! A mixture of dates, No Sugar Added SunButter, vanilla extract and water creates the most smooth, rich caramel. You could just make this as a recipe on it's own, but added to brownies makes them an indulgent treat. Finished with a little flaky salt gives you the best sweet and salty combo.
Nut Free Dessert
The brownies are nut free by using coconut flour as the base. The caramel is nut free thanks to the SunButter. So a treat that many people can enjoy and they could even be packed in a school lunch.
These paleo salted caramel brownies are such a great treat that I know you will love. Full of chocolate with a thick sweet layer of caramel. Divine.
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Paleo Salted Caramel Brownies
Ingredients
Brownies
- ½ cup coconut oil
- ⅓ cup dairy free chocolate chips
- ½ cup maple syrup or honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ½ cup cacao powder
- ¼ cup coconut flour
- ¼ teaspoon salt
Caramel Topping
- 1 cup pitted dates
- ½ cup No Sugar Added SunButter
- 4-6 tablespoons warm water
- 1 teaspoon vanilla extract
- flaky sea salt
Instructions
Brownies
- Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
- In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the honey. This should cause the mixture to slightly thicken. Add in the eggs and vanilla and mix well.
- Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes. Let fully cool before topping with caramel.
Caramel
- Add the dates, SunButter and 4 tablespoons of water, and vanilla to a blender and blend until smooth. Add additional water if needed. The mixture should be smooth and creamy, but thick enough to frost the brownies.
- Spread the caramel over the brownies and sprinkle with flaky sea salt. These are best stored covered in the fridge. They can also be frozen.
Nutrition Information
Katie says
Any suggestions on how to get the caramel smoother? It was clumpy with the dates and I even soaked them in warm water and pre chopped them so smaller pieces which has been successful for me in the past for similar recipes.
Jessica DeMay says
Hi Katie- I'm sorry about that. A high powered blender or food processor works best. You can slowly keep adding hot water to try to thin it as well. I hope that helps.
Rupali says
Can you substitute coconut flour with almond or all purpose flour?
Jessica DeMay says
Hi Rupali- you can use almond, but you'll need 3 times the amount. Hope you try them!
Ginger says
Honestly, this is the best dessert I've ever made!! Thank you!! How should these be stored, and how long ish will they keep? Thanks!!! I've been wanting to make your recipes for so long and can't wait to try more!
Jessica DeMay says
Hi Ginger- thank you for making them and I'm so glad you love them! Sorry for the delayed response. They are best stored covered in the fridge and should last about 10 days.
Dagny says
Yummy! I used almond butter instead. Loved them! The topping is so divine!
Jessica DeMay says
Thanks, Dagny! So glad you love them!
Alessia says
Hi there. I would like to find out if you were able to get the Nutritional facts of these brownies? I made a batch and as everyone has experienced they are superb! I do however need to track them. Please let me know if possible.
Jessica DeMay says
Hi Alessia- thanks for trying them and glad everyone likes them. I don't calculate nutritional facts for my recipes. You can use a site like My Fitness Pal if you need to know.
Amanda says
Could I sub the honey/ maple syrup with stevia? Or would it not work? Also are the choco chips optional
Jessica DeMay says
Hi Amanda- I can't recommended using stevia since the recipe needs bulk and stevia won't provide that. You could use a sf syrup if you have one you like. The chocolate chips aren't optional. You can use unsweetened ones if you don't want the sugar. Hope that helps!
Jen says
These look delicious! What would be a good substitute for sunbutter?
Jessica DeMay says
Hi Jen- any nut butter you have. Hope you try them!
Kelly says
Hi, I am allergic to dates, is there anything else that would work?
Jessica DeMay says
Hi Kelly- you could use the mixture I use here which is nut butter, coconut oil and maple syrup. Hope you try them! https://www.realfoodwithjessica.com/2016/10/04/paleo-homemade-twix-bars/
Tati says
Looks delicious! How much chocolate should i have if using organic unsweetened chocolate bar Instead of chips? Thank you 🙏🏻
Jessica DeMay says
Hi Tati- I would chop the bar and measure out 1/3 cup. Hope you love them!
Carrie says
I saw this in your stories, dropped everything and made them! They are delicious 😋 Is there supposed to be salt in both the brownie and the topping? Only listed in topping.
Jessica DeMay says
Thanks for trying them, Carrie and I'm so glad you like them! Thanks for catching that, there should be a little salt in the brownies as well. I have updates it. Thanks!