Luscious Paleo Brownies with Salted Caramel

    
         I try to practice moderation with sweets. But I’m about as good a moderator as Jim Lehrer. When things are smooth, I’ve got everything under control. As soon as things get stressed and tense, I end up with cookies in my belly. Way too many cookies. Thin mints to be exact. Plus some samosas and tagalongs. That was a while ago. Since I know this about myself, I try to save my dessert making days for when I’m going to share with friends or family.
        Thankfully, my friend was having a bunch of people over and I had an excuse to make brownies. I worked out the kinks with this caramel and it is paleo and vegan friendly. This caramel recipe is going to change my life. That may sound like a bold statement, but it’s true. It may change your life as well. The brownies are on the cakier side of the brownie spectrum. The previous time I made these, we enjoyed a pan of delectable gooeyness, so I adjusted. I will continue to explore this recipe. But as it stands now, they are soooo good! I wish I had better adjectives for you. Just look at the picture. They’re as good as they look. Dark, rich, chocolaty with a luxurious salted caramel topping. I wish I had some left right now!

Luscious Paleo Brownie Recipe

Ingredients:

1/2 Cup whole pitted dates (I used 5 giant Medjool dates)

2 eggs

1/2 Cup smooth almond butter

1 Tablespoon vanilla

2 Tablespoons honey

1 Tablespoon melted coconut oil

1 Cup blanched almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 Cup cocoa

13 Cup dark chocolate chips

1/4 Cup crushed walnuts or pecans

Coarse sea salt

Caramel Ingredients

3 Tablespoon coconut oil

1/3 Cup coconut sugar

1/4 Cup coconut cream- From a full fat can of coconut milk use the thick cream on the top (I freeze the rest to use later)

1 teaspoon sea salt

1 teaspoon vanilla

Directions:

1.) Preheat the oven to 325. Line and grease a 9x9 or 8x8 pan with parchment paper. Leave the parchment paper long on 2 sides so you can just light the brownies out when done. See photo:

2.) In a food processor chop up the dates.

Add eggs, almond butter, vanilla, honey, and coconut oil to food processor and process until nice and smooth.

3.) In a medium bowl mix almond flour, Cocoa, salt & baking soda. I always sift in cocoa powder to break up the inevitable clumps.

4.) Pour wet ingredients into the dry ingredients bowl and mix with a rubber spatula. It will be very think.

5.) Spread mixture into the greased, lined pan. Use your hands or wet spatula to spread out the batter.

6.) Sprinkle chocolate chips and crushed walnuts over top. Press gently into the top of batter.

7.) Bake 20-25 minutes, until toothpick inserted comes out pretty clean. Place the pan on a wire rack to cool. Scrape the 2 sides of the pan with out parchment paper and gently lift brownies out. Cut brownie into sections if desired. 

Make the caramel while they’re baking:

Caramel Directions (be careful not to burn, keep heat on low-medium)

1.) In a small saucepan melt coconut oil on medium low heat.

2.) Stir in coconut sugar.

3.) Stir in coconut cream, vanilla, and salt.

4.) It should start bubbling very soon. Cook for 4-5 minutes stirring constantly. Be careful not to overcook because the coconut sugar's flavor will change and make it taste off.

5.) Take pan off the heat to cool slightly (I stuck mine outside in the snow).

Drizzle caramel over the top of the brownies and sprinkle with coarse sea salt.

Eat and love!