clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
caramel blondies topped with flaky salt on a white parchment sheet

Salted Caramel Blondies (AIP, paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews


These Salted Caramel Blondies are thick, chewy and delicious. They’re topped with a decadent caramel sauce and a sprinkle of flaky salt and they’re AIP,  paleo and dairy-free. 




  • 1/2 cup Bob’s Red Mill Cassava Flour
  • 1/4 cup Bob’s Red Mill Organic Coconut Flour
  • 1/4 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut butter, melted 
  • 1/4 cup coconut oil, melted
  • 1/2 cup + 2 TBSP unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 gelatin egg (1 TBSP gelatin + 1 TBSP apple cider vinegar + 1/4 cup hot water)

Salted Caramel

  • 1/2 cup coconut cream (or 100% additive free, full fat coconut milk)
  • 1/2 cup coconut sugar
  • 1/4 tsp sea salt
  • flaky salt for topping


  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 and use a fork to 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.


  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.
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Desserts