Salted Caramel Paleo Blondies
Serves: Makes 1 9x9 pan, for 12 - 16 blondies
The brownies are soft but dense in their texture just as a Blondie brownie should be. The caramel on top adds a creamy and luxurious texture. You’ll be thanking yourself every time you have the salty sweet hankering and bite into one of these Blondies!
  • 1 cup coconut flour, available here
  • ½ cup arrowroot flour, available here
  • 1 tablespoon cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 tablespoon grass-fed gelatin, available here (select the Collagen Protein, not Collagen Peptides)
  • ½ cup melted coconut oil
  • ½ cup organic palm shortening, recommended brand available here
  • 1 cup room temperature water
  • ¼ cup maple syrup
  • 1 tsp. apple cider vinegar
  • 1 teaspoon alcohol free vanilla
  • Maldon sea salt flakes, available here
  1. Cover dates in water and let soak for 2-3 hours. The skins will begin to shed from the tender inside.
  2. Remove skin and strain dates from the water.
  3. Add dates, coconut milk, and apple cider vinegar into a high-speed blender and cream until smooth. Save for later use.
  4. Preheat the oven to 325. Line a 9x9 square pan with parchment paper
  5. Measure all dry ingredients; in a bowl sift the coconut and arrowroot flour (sifting is important to get the clumps out and make for a smooth batter). Then add the cinnamon and cloves and stir to incorporate the dry ingredients. Reserve the baking soda.
  6. Next measure the wet ingredients and add the coconut oil, maple syrup, and vanilla to the mixture. Begin to stir together as the mixture comes together.
  7. Next, add the gelatin to the mixture stir it to combine, and then add a cup of water to the batter, the gelatin will begin to dissolve so stir together the batter. Then add the baking soda, continuing to stir and lastly add in the apple cider vinegar while you stir. The mixture should be coming together more at this point.
  8. Lastly, add the shortening in separate chunks at a time. Begin to mix until the batter has fully taken to the shortening and it becomes fluffy.
  9. Spoon the batter into the pan. You’ll want to take several spoonfuls and then spread the batter together in the pan. It may seem slightly sticky to handle but that’s okay. Level out the batter to be about a half inch thick. Then take the caramel and add dollops all over the top of the batter, swirling it in if you like, smoothing it out or just leaving it in different designs.
  10. Put in the oven and bake for 25 minutes, or until golden brown on the top. Sprinkle Maldon Sea Salt over the top of the Blondie brownies and allow them to cool before removing from the pan, cut and enjoy!
Recipe by Empowered Sustenance at