1. Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 9 x 6 pan. An 8×8 baking dish works too but the blondies will be a bit thinner.
2. In a large bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt.
3. In a small bowl mix together liquified/melted coconut butter, melted coconut oil, unsweetened applesauce and vanilla extract.
4. Make a well in the center of the dry ingredients, add in the wet ingredients and combine. The batter will be quite thick.
5. Make gelatin egg by first combining gelatin and apple cider vinegar in a small bowl.  Next, add in hot water slowly, using a fork to quickly whisk mixture until frothy and gelatin is fully combined.
6. Fold gelatin egg into batter. This should loosen the batter up a bit.
7. Transfer batter into parchment lined baking pan and use a spatula to lay it flat.
8. Bake for 22 – 24 minutes in the middle rack of your oven.
9. Remove from heat and allow to cool 10 minutes before topping with caramel and flaky salt.

Salted Caramel Sauce

1. To a small saucepan over medium heat add coconut cream, coconut sugar and salt and stir until combined.
2. Once mixture comes to a boil, reduce heat to low and allow to simmer 20-25 minutes, stirring intermittently. If using full fat coconut milk, process will take closer to 35 minutes.
3. The sauce is ready once it has reached a dark amber color and is thick enough to coat the back of the spoon.

Assembly

1. Once brownies have cooled at least 10 minutes, pour caramel sauce over the brownies to coat the surface. Use a soon or a spatula to spread the caramel in an even layer.
2. Cut blondies into squares and sprinkle flaky salt on top.