Chewy, dense paleo blondies coated in a dairy-free salted caramel sauce that are simply to die for!
So as we discussed on Wednesday, I didn’t make you guys a chocolate Valentine’s recipe. Nope. But I made you basic America’s other favorite recipe: Salted Caramel. Paleo Salted Caramel Blondies, to be exact. Do I love you or what?
I’m still not totally on board with the obsession around Salted Caramel. I don’t think I tried it at all until a couple of years ago, after the obsession had peaked and faded. I thought it was ok. I’m still not fan-girting, or anything. Never really been a “fan girl-er” to begin with, though. I’m clearly not anti-salted caramel, though. Only when I do it, it’s Paleo and made with sweet potato somewhere in the recipe.
As far as dessert recipes go, though, I do think this one is a winner. It’s easy, it’s aesthetic, and the texture is totally on point. Give these to any non-Paleoite (Is that a title?) and they’ll never know.
Trust me. I tried it.
Paleo Salted Caramel Blondies
INGREDIENTS
- 1 1/2 cups pureed sweet potato
- 1/3 cup almond butter
- 2 tbsp coconut oil melted
- 1 egg
- 3 tbsp coconut flour
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
For caramel:
- 1/4 cup coconut cream full fat coconut milk
- 1/4 cup coconut sugar
- 1 tbsp coconut oil
INSTRUCTIONS
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To make the caramel, combine all ingredients in a saucepan over medium-low heat. Bring to a low boil and then reduce to a simmer, stirring frequently, until thickened (about 5 minutes). Remove from heat.
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Preheat oven to 350 F and line a baking dish with parchment paper (I used a 7×10).
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In a large bowl, mix together almond butter, sweet potato, melted coconut oil, and egg until well combined.
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In a separate bowl, stir together coconut flour, sugar, salt, and baking soda.
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Stir the dry ingredients into the bowl with the sweet potato mixture. Stir well, and then pour batter into the prepared baking dish. Spread evenly – the batter will be thick.
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Drizzle half of the caramel into the batter in thin ribbons. Use a thin knife to gently swirl in the caramel.
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Bake at 350 F for 35 minutes, until cooked throughout. The blondies will be fudgy, but a knife should come out clean.
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Pour the remaining caramel over the top of the blondies, and sprinkle with coarse salt.
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Allow the blondies to cool for 30 minutes before slicing.
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