AIP 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
Scale
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.
Find it online: https://easyrecipeacademy.com/aip-salted-caramel-blondies/