Paleo Caramel Brownies

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Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
16brownies
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Instructions
  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
  7. Store brownies in refrigerator

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

35 responses to “Paleo Caramel Brownies”

  1. I made these for my sister-in-law’s birthday last weekend, topped with dried sour cherries – everyone loved it and it looked all luxurious too! Will definitely be making this again for birthdays and my in-laws to collect points! ;)
    For those who wonder about substitutes – I first made it a week ahead to test and I only had regular dates that are rather dry. I soaked them but the cake came out a little dry anyway. Not bad. However, when I made the official version with my favorite medjool, that was a whole different level.
    I love that it’s truly easy and rather fool-proof ;) Will be making it with kids next time.

  2. These are out of this world good! I didn’t even bother with the ganash and found them decadent enough just with the amazing caramel sauce. My 7 year old niece gobbled these up without a single complaint.

  3. 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.

    • 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 :-)

  4. 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).

  5. 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?

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