Saturday, March 7, 2015

Salted Caramel Brownies

These brownies look richer than they really are. They are just the right amount of sweet. The best part is that they are totally guilt free, and I am here to tell you that I ate way more than I should without feeling sick afterwards. The topping is what makes them. You might want to lick your vitamix clean too. My husband called them delicious and nutritious, but said you can tell these are healthy. If you are looking for a yummy guilt free treat this is for you. If you are looking for something rich, heavy, and sugary this might not be sweet enough for you.


1/3 cup ghee
8 oz unsweetened apple sauce
1 ripe banana, mashed
1/4 cup coconut flour
1/2 cup almond flour
2 eggs
1/4 cup unsweetened vanilla almond milk
1/2 cup chocolate chips (enjoy life are dairy free)
1/3 cup coconut sugar
1 capful vanilla
1/2 tsp sea salt
1/4 cup chopped pecans or other nut (optional)

Sea Salt Caramel Topping:
1/2 tsp cinnamon
1/2 tsp pink himalayan salt
1 Tablespoon ghee
1/4 cup unsweetened vanilla almond milk
13 dates
1 tsp lemon juice

Crushed pecans (for topping)

Preheat oven to 375 degrees. Stir ghee, apple sauce, mashed banana, eggs, almond milk, vanilla, flour, sugar, and salt together by hand (without a mixer). Blend together well.  Stir in chocolate chips and nuts (if using). Pour into a 7x11 or 9 x9 oiled baking dish. Bake for 30 minutes, or until toothpick inserted in center comes out clean.

While brownies are baking, make your topping.

In a high speed blender combine cinnamon, salt, ghee, almond milk, dates, and lemon juice. Blend until smooth or creamy. I do this just fine in my vitamix. If you do not have a high powered blender, soak the dates in some water for at least an hour. This will help them get soft, and will make them easier to blend.

After the brownies have cooled, spread on caramel topping and add crushed pecans.

No comments:

Post a Comment