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5 from 1 vote

Paleo Salted Caramel Brownies



Caramel Topping



  • 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.


  • 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.