SALTED CARAMEL STUFFED BLONDIES
Vegan|Paleo|GF|PeanutFree
Ingredients
Blondie Ingredients
- 1/2 cup cashew butter can sub with grass fed butter for non-paleo option
- 1/2 cup coconut sugar
- 2 flax eggs 2 tablespoons ground flax seed meal soaked in 6 tbsp water for 10 minutes
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup cassava flour
- 1 cup chopped dark chocolate
- ¼ cup coconut flakes
Salted Caramel Filling
- 1 can full fat coconut milk coconut milk solids scooped off the top, dispose of liquid
- ¼ cup maple syrup
- 1 tbsp tapioca starch
- 1 tbsp water
- ¼ tsp sea salt
Extra Ingredients
- ⅓ cup chopped walnuts
Instructions
Blondie Directions:
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In a stand mixer, beat together the butter and sugar until light and fluffy.
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Scrape down sides and add egg, vanilla, and salt.
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Stop mixing, add rest of ingredients and mix again until a dough has formed. Set aside.
Salted Caramel Directions:
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Mix together coconut milk and maple syrup in a small saucepan on medium heat.
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In a small bowl, mix together tapioca starch and 1 tbsp water so there is no lumps.
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Pour into saucepan while mixing, you will see the coconut mixture thicken up.
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Let cook on medium-low heat for 20 minutes, mixing every so often.
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Once it has thickened and deepened in color, turn off stove and add salt.
Assembly:
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Preheat oven to 350℉.
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Press half the cookie dough mixture on the bottom of an 8”x 8” pan.
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Sprinkle walnuts over the top, then cover with salted caramel filling.
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Carefully press last half of cookie dough over that, and bake for 15 minutes.
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Let cool for 10 minutes before cutting and enjoying!