Ever had something so perfectly sweet and salty you couldn’t stop eating it? These AIP Salted Caramel Blondies are exactly that. They’re chewy, fudgy, and topped with the dreamiest coconut caramel sauce. Oh, and here’s the best part—they’re paleo-friendly, dairy-free, and grain-free. Perfect if you want a rich, indulgent treat that stays within an autoimmune protocol (AIP) diet. Bake them for a celebration, or just treat yourself. Either way, they’ll impress!
What to Expect
Time Commitment
- Prep Time: 15 minutes
- Bake Time: 22–24 minutes (blondies) + 20–25 minutes (caramel)
- Total Time: Just under an hour!
How Many Does It Make?
This recipe makes 9 squares in a 9×6-inch pan. Need more? Double the recipe for a party and bake in a 9×13-inch pan. Just add 3–5 minutes to the oven time.
Skill Level
Intermediate. The steps are simple, but the caramel sauce takes some focus—don’t let it burn!
Tools You’ll Need
- Mixing bowls (1 big, 1 small)
- Measuring cups & spoons
- 9×6-inch pan (or 8×8-inch for thinner blondies)
- Parchment paper
- Small saucepan
- A fork (for making the gelatin egg)
The Ingredients
For the Blondies
- ½ cup cassava flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut butter, melted
- ¼ cup coconut oil, melted
- ½ cup + 2 tbsp applesauce, unsweetened
- 1 tsp vanilla extract
- Gelatin Egg: 1 tbsp gelatin + 1 tbsp apple cider vinegar + ¼ cup hot water
For the Salted Caramel Sauce
- ½ cup coconut cream (or full-fat coconut milk)
- ½ cup coconut sugar
- ¼ tsp sea salt
Topping
- A sprinkle of flaky salt
Making It Yours: Substitutions
- Cassava Flour: Not on AIP? Almond flour works, but it’ll change the texture.
- Coconut Sugar: Try maple or date sugar for the same caramel flavor.
- Coconut Butter: Need nut-free? Use sunflower seed or tigernut butter.
- Gelatin Egg: Swap it for a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) if not following AIP.
How to Make Them
1. Prep Your Pan
Preheat your oven to 350°F (175°C). Line your pan with parchment paper, leaving extra on the sides so you can lift the blondies out easily.
2. Mix Dry Ingredients
In a big bowl, whisk together cassava flour, coconut flour, sugar, cinnamon, baking soda, and salt. Set it aside.
3. Combine the Wet Ingredients
Use a smaller bowl to mix the melted coconut butter, coconut oil, applesauce, and vanilla. Stir until smooth.
4. Make the Gelatin Egg
In another small bowl, mix gelatin with apple cider vinegar, then add hot water. Whisk it with a fork until you get a frothy liquid.
5. Make the Batter
Pour the wet ingredients into the dry ones. Mix until it turns into a thick batter that holds its shape. Fold in the gelatin egg at the end to loosen it up just a little.
6. Bake the Blondies
Spread the batter into your lined pan. Smooth it out with a spatula. Bake for about 22–24 minutes, or until the edges turn golden and a toothpick comes out clean. Let them cool for 10–15 minutes.
7. Make the Caramel Sauce
While the blondies cool, make the caramel. Combine coconut cream, sugar, and salt in a saucepan. Heat it on medium, stirring often until it boils. Lower the heat and let it simmer for 20–25 minutes. When it’s amber-colored and thick enough to coat the back of a spoon, it’s ready.
8. Assemble
Pour the warm caramel over your cooled blondies in an even layer. Sprinkle flaky salt on top for that extra salty kick.
9. Slice and Serve
Let the caramel set for at least 10 minutes, then slice into squares. Enjoy right away or save for later!
Pro Tips & Variations
- Want to Spice Things Up? Add a pinch of nutmeg or ginger for cozy vibes.
- Feeling Fancy? Swirl half the caramel into the batter before baking for a marbled look.
- Fall Twist: Swap applesauce for pumpkin puree!
Serving & Storage Tips
How to Serve
They’re amazing on their own, but for extra indulgence, pair them with dairy-free vanilla ice cream. Yum.
How to Store
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps for 5 days.
- Freezer: Wrap in plastic and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tips
Microwave a slice for about 10 seconds or pop it in a 300°F oven for 5 minutes.
These blondies are more than just dessert—they’re comfort and indulgence wrapped into one. Perfect for sharing with friends or savoring solo with a cup of tea. Make these once, and you might just find yourself craving them all the time!
PrintAIP Salted Caramel Blondies
These AIP Salted Caramel Blondies are a chewy, fudgy treat topped with a luscious coconut caramel sauce and a sprinkle of flaky salt. Perfect for those following an autoimmune protocol or looking for a paleo-friendly dessert, they deliver indulgence without compromise.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (blondies + caramel)
- Total Time: ~50 minutes
- Yield: 9 squares 1x
- Category: Dessert
- Cuisine: Paleo, AIP
Ingredients
Blondies:
- ½ cup cassava flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut butter, melted
- ¼ cup coconut oil, melted
- ½ cup + 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- Gelatin Egg: 1 tbsp gelatin + 1 tbsp apple cider vinegar + ¼ cup hot water
Salted Caramel Sauce:
- ½ cup coconut cream (or additive-free full-fat coconut milk)
- ½ cup coconut sugar
- ¼ tsp sea salt
Topping:
- Flaky salt
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×6-inch pan with parchment paper, leaving overhang for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt.
- Combine Wet Ingredients: In another bowl, mix melted coconut butter, melted coconut oil, applesauce, and vanilla extract until smooth.
- Prepare Gelatin Egg: Combine gelatin and apple cider vinegar in a small bowl. Add hot water and whisk with a fork until frothy.
- Make Batter: Pour wet ingredients into the dry mixture and stir until thick batter forms. Fold in the gelatin egg to loosen it slightly.
- Bake: Spread batter evenly into the prepared pan and bake for 22–24 minutes, or until edges are golden and a toothpick comes out clean. Let cool for at least 10 minutes.
- Prepare Caramel Sauce: In a small saucepan over medium heat, combine coconut cream, coconut sugar, and sea salt. Stir frequently as it boils, then reduce heat to low and simmer for ~20–25 minutes (or ~35 minutes if using full-fat coconut milk). The sauce is ready when thickened and amber-colored.
- Assemble Blondies: Pour caramel sauce over cooled blondies in an even layer. Sprinkle flaky salt on top and let set for about 10 minutes before slicing into squares.
Notes
Serving Suggestions:
- Serve warm with extra caramel drizzle or pair with dairy-free vanilla ice cream for an indulgent dessert.
Tips & Tricks:
- Use parchment paper for easy removal.
- Let the blondies cool completely before slicing to maintain structure.
- Stir the caramel intermittently to prevent burning.
Storage & Reheating:
- Store blondies in an airtight container at room temperature for up to two days or in the fridge for up to five days.
- Reheat individual squares in the microwave for ~10 seconds or warm in the oven at 300°F (150°C) for five minutes.
- To freeze, wrap each square tightly in plastic wrap and store in an airtight container for up to three months. Thaw overnight in the fridge before reheating.