Salted Coconut Caramel Blondies

If there’s a recipe that makes up for the long few weeks I’ve been away from you guys, it’s these salted coconut caramel brownies. 

Recently, I’ve been spending some time traveling and generally getting myself in a better headspace, which has meant I haven’t been keeping up with creating new recipes. Although it’s been absolutely amazing to take a breather from real life, I’m so happy to be back for undoubtedly THE best season of the year: fall. I adore fall and all the new flavors and foods that come with it and I have so many fun recipes to share with you guys, so stay tuned!

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I’ve always loved vanilla over chocolate: cake, ice cream, cookies, and so on. So naturally, I’m team blondies over brownies. I’ve tasted great vegan brownies, but haven’t been able to find a blondies recipes that I really loved. SO, I decided that I would create one myself and add one of my absolute favorite dessert elements, salted coconut caramel, to drizzle right on top. 

I like using parchment paper to line the inside of my baking trays for things like brownies and breads because it makes cutting squares and slices so much easier. Instead of fussing with the perfect amount of oil or butter, stick a sheet of parchment on the bottom of your pan and you’re guaranteed a bake that won’t stick.

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The best part about these blondies is the warm vegan salted caramel drizzle that goes right on top before you stick the pan into the oven. You can throw together four simple ingredients and let them simmer for about 15 to 20 minutes while you make your blondie mixture. When I first went vegan, caramel was one of the things at the top of my “wish I could still eat” list, especially in the fall with caramel apples and pretty much salted caramel everything. When I was introduced to coconut caramel a few years ago, I couldn't get enough. It wasn’t until recently when I learned to make my own that I really started incorporating it into my recipes. And dessert has never been the same.

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To make the base of the blondies, whisk together almond flour, whole wheat flour, salt, baking soda, and baking powder. It took me a few goes to find the perfect combination of almond and whole wheat flour where the finished product didn’t taste like a block of gritty almond flour or a rubbery whole wheat one. This combination gives the blondies their super “fudgy” texture with a moist, chewy inside while still keeping that thin golden layer of flaky crust on the outside.

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Once your blondie batter is ready, pour it into the lined baking pan and even out the batter with a rubber spatula. Then, drizzle the coconut caramel on top, using a toothpick to create the design of your choice. Pop it in the oven to bake for about 20 to 25 minutes depending on how “fudgy” you like them. I tend to like mine a little bit on the underdone side (because who doesn’t like warm, gooey brownies and blondies?) so I leave them in the oven closer to 20. 

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When they’re finished baking, remove them from the oven and garnish them with sea salt before setting them aside to cool and voilà! You have yourself the perfect fall dessert.

Salted Coconut Caramel Blondies

Takes , Serves 12.

Ingredients

Blondies
  • 1½ Cup Whole Wheat Flour
  • ½ Cup Almond Flour
  • ¼ tsp Salt
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¾ Cup Coconut Sugar
  • ½ Cup Maple Syrup
  • 1 TBSP Pure Vanilla Extract
  • ½ Cup Light Canned Coconut Milk
  • ¾ Cup Cashew Butter
  • ¼ Cup Coconut Oil
  • Sea Salt to Garnish

  • Salted Coconut Caramel Drizzle
  • ⅛ tsp Sea Salt
  • ¼ Cup Light Canned Coconut Milk
  • ⅛ Cup Coconut Sugar
  • 1 tsp Coconut Oil

  • Instructions

    1. Preheat oven to 350°F and line one 9x13 inch baking pan with parchment paper.
    2. For Salted Coconut Caramel: Combine coconut sugar, coconut milk, coconut oil, and salt in a medium saucepan. Bring mixture to a boil and whisk over medium heat until ingredients are completely combined. Let the caramel simmer for about 20-25 minutes until mixture turns golden brown and thickens then remove from heat. Set aside to cool.
    3. In a large mixing bowl, add in whole wheat flour, almond flour, salt, baking soda, and baking powder. Whisk to combine.
    4. In another large mixing bowl, combine maple syrup, vanilla, coconut milk, cashew butter, and coconut oil.
    5. In ¼ increments, pour flour mixture into wet ingredient mixture. Stir until just combined.
    6. Pour mixture into lined baking tray then slowly drizzle coconut caramel on top of blondie batter, using a toothpick to create desired design.
    7. Bake at 350°F for 20-25 minutes. Garnish with sea salt and let cool before enjoying.