Gluten-Free Coconut Caramel Brownies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich and fudgy gluten-free brownies topped with a scrumptious coconut caramel topping. Inspired by Samoas cookies, these vegan and allergen-friendly brownies are easy to make and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 oz. unsweetened chocolate (chopped)
- 2 tablespoons (25g) coconut oil
- ½ cup (128g) creamy almond butter or cashew butter
- ⅓ cup coconut sugar
- 3 tablespoons (63g) pure maple syrup
- 1 flax egg (1 tablespoon flax meal + 2.5 tablespoons water, whisk and let set for 10 minutes)
- 1 teaspoon vanilla extract
- ⅓ cup (32g) Bob's Red Mill blanched almond flour
- ½ cup (45g) cacao powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup creamy almond butter or cashew butter
- ¼ cup pure maple syrup
- ¼ cup coconut butter or coconut oil
- ¼ teaspoon sea salt
- ¾ cup Bob's Red Mill unsweetened shredded coconut (toasted)
- ¼ cup 1.5 ounces dark chocolate, chopped
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 18m
- Sodium
- 65mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.