Preheat oven to 350F. Line a 8×8 baking dish with parchment paper. I cut it to it fits.
Sift your flours together in one bowl.
Add in the rest of your dry ingredients. Mix together.
Next, add in your wet ingredients into different sections of the bowl.
Mix GENTLY all together.
Press batter into baking pan. It will be a little thick due to coconut flour.
Bake for 28-30 minutes.
Remove from oven, then let cool.
Once, cool enough, place in fridge to set the brownies before slicing.
While brownies are in fridge, make the salted caramel sauce.
Vegan Salted Caramel Sauce
I updated this recipe 8/31/2017 but you can use my dulce de leche vegan recipe.
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.
When sugar starts to soft boil (bubble), set the timer for two minutes. Stir the mixture once or twice during these two minutes.
Carefully stir in the coconut milk until it is mixed in and continue to heat until sauce returns to a low simmer.
Simmer low for 25-35 minutes. Stirring ever so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
Once it can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool. This is where it will thicken. Then store it in a covered glass container. Cool for 10 -12 minutes, stir, then you can place it covered in the fridge, if you are not using it right away. you can store it in fridge for up to two weeks. Makes around 3/4c to 1 cup.
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 ! NOTE: Reheat the refrigerated caramel sauce in microwave for 30 to 40 seconds if you are wanting to use it again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (868g)|
|Recipe Makes: 1|
|Calories from Fat: 2314 (86%)|
|Amt Per Serving||% DV|
|Total Fat 257.1g||343 %|
|Saturated Fat 142.9g||715 %|
|Monounsaturated Fat 78.4g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 497.8mg||153 %|
|Sodium 2110.6mg||73 %|
|Potassium 1596.9mg||42 %|
|Total Carbohydrate 84g||25 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 57.6g|
|Protein 34.2g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2700
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