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
- 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
- 1/4 cup coconut cream full fat coconut milk
- 1/4 cup coconut sugar
- 1 tbsp coconut oil
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.
Preheat oven to 350 F and line a baking dish with parchment paper (I used a 7×10).
In a large bowl, mix together almond butter, sweet potato, melted coconut oil, and egg until well combined.
In a separate bowl, stir together coconut flour, sugar, salt, and baking soda.
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.
Drizzle half of the caramel into the batter in thin ribbons. Use a thin knife to gently swirl in the caramel.
Bake at 350 F for 35 minutes, until cooked throughout. The blondies will be fudgy, but a knife should come out clean.
Pour the remaining caramel over the top of the blondies, and sprinkle with coarse salt.
Allow the blondies to cool for 30 minutes before slicing.