paleo caramel brownies

Paleo Caramel Brownies

Paleo Caramel Brownies are a fun and festive treat. Serve these gluten-free, grain-free, dairy-free brownies at a holiday party or if you are a crossfitter, after your WOD, as a little recovery treat.

I’ve worked on this heavenly caramel chocolate dessert for the past couple of months, testing the caramel sauce and chocolate ganache recipes numerous times until they were perfected. That was only the start though. After that I worked on pairing these special dairy-free toppings with various brownie recipes until I decided upon the one below.

I hope you enjoy these gluten-free brownies as much as my boys and their friends do!

Print Recipe
Paleo Caramel Brownies
Serves:16brownies --store in refrigerator
  1. Allow the Paleo Brownies to cool
  2. Drizzle with Vegan Caramel Sauce
  3. Refrigerate for ½ hour
  4. Drizzle with Chocolate Ganache
  5. Refrigerate to firm
  6. Serve

My son’s friend Kurt told us that these were the best brownies he’d ever had and that they did not taste like they were gluten-free. If you make these Caramel Brownies for a gathering, please leave a comment and let us know if your guests could tell that they ate a gluten-free, grain-free, dairy-free brownie recipe!


  1. Laverne says

    I made these yesterday for a dinner at friends last night. They were delicious. However, I was wondering if you think this would work with coconut flour. I am allergic to almonds. Also, just FYI, I didn’t have coconut milk in the fridge so I was not able to take the cream off the top for the fat so my caramel sauce was very runny using it straight out of the can. So I decided to just poke holes in the brownie after it was cooled and poured the caramel sauce over the cake and it soaked through the holes and around the edges. Then I put the chocolate on top of that. It worked just fine and was delicious and moist. Everyone said “this is a keeper”! Thanks for the recipe.

    • Elana says

      Eleni, first, make sure you use blond coconut sugar as indicated in the green text in the ingredients section of the recipe. Second, reduce the mixture to a simmer right when it comes to a boil :-)

  2. Charla says

    They’re great—Just made them and had a little taste! Kids loved them, too! Can definitely taste the coconut flavor, but that was a positive since they reminded me of German Chocolate cake frosting (my all-time favorite).

  3. B Lee says

    I’ve made these brownies using “Enjoy Life” Mega Chunks and they turned out great so NOW I want to make them again and add the caramel and chocolate ganache. I notice you mentioned that traditional chocolate ganache is generally made with chocolate and heavy cream. Had you thought of trying “Native Forest’s Organic Coconut Cream” for the ganache?

  4. JoAnn Alfson says

    Where is the ingredient list for the Paleo Caramel Brownies on this recipe? It does not show any ingredients nor measurements of ingredients or directions on this page.

  5. says

    I made these yesterday as a Valentine’s day treat; I think they’re fantastic! I love that they are not too sweet, but moist & rich. (I used approx 3/4 cup of cocoa & they are still very chocolatey!) My boyfriend, who eats ‘normal’ baked goods like chocolate muffins on a regular basis, thought they tasted too ‘earthy’, but I am a fan & will absolutely make them again when I am craving a decadent treat, or for a special occasion for a Paleo or GF friend. In addition to topping with melted dark chocolate (70%), I also sprinkled crumbled walnuts on top. Super yum!

  6. Joy says

    Hi Elana,

    What type or brand of coconut sugar do you use for the caramel sauce? I used Madhava coconut sugar, I’m wondering if because the sugar is dark if that is why the sauce is dark rather than a caramel color. Super excited to taste them and so is my hubby who is still very much on the fence about the paleo lifestyle.

    Thank you!

    • Brittany says

      Hey there,

      I noticed over the 10 minutes of simmering that the flavour darkened and also got more rich. I really enjoyed noticing the transformation! I’m located in Canada and went to my local bulk barn and used Organic Coconut Palm Sugar. It’s not dark, more of a medium brown.

      Hope this helps!

  7. says

    These were soooo amazing. I made them for my husband yesterday for Valentine’s Day and we devoured them! I used kerrygold unsalted butter in place of the shortening and it turned out perfectly. Thank you so much for sharing this recipe!

  8. Renee Pulse says

    Made these for our Valentine couples dinner for 8 and it was WONDERFUL. Everyone raved about them….so will be making these again

  9. A. Rogers says

    My friend made these tonight to share and they truly were amazing. I have to totally confess I ate a few, and wanted more! YUMMMMM!

  10. Beverly says

    Oh you do woderful things & I am sure they are every bit as good as they look & sound & more.
    I know it would be just to much to ask for them to be Stevia sweetened only(I can’t handle any fruit or other sweetener).
    But keep up the fantastic work, Thank You!

  11. says

    We love the balance of the dates, almond, and ganache. Remarkable, and not as dense or concentrated as we would have expected by simply reading the ingredient lists. Kudos!

  12. Suzanne says

    Ha Ha love it! Have a mental picture of you leaning over your desk and licking the screen!
    made me smile and thats before i have even eaten one of these treats.

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