Dairy Free Brownies with Caramel are going to become your new favourite dessert. These delicious brownies are easy to make, moist in the middle, and even gluten free and paleo. Made with almond flour, coconut flour, cocoa powder and coconut oil, your whole family will love these brownies.
Why you will love this recipe:
- These gluten free dairy free brownies with caramel are incredible! So chocolatey, moist in the middle, and topped with an amazing caramel sauce.
- The caramel sauce! I mean look how pretty that caramel drizzle is. Chocolate and caramel, is there any other better combination? I don’t think so!
- They are so easy to make in one bowl.
- Besides being dairy free and gluten free these brownies are also paleo and lower in sugar compared to most brownie recipes.
- This brownie recipe is refined sugar free making it healthy compared to most other brownies.
- They don’t require any fancy ingredients. If you are used to dairy free baking I bet you already have everything you will need in your pantry.
Ingredients and substitutions:
- Almond flour – one of my favourite grain free and gluten free flours to bake with. It gives these brownies the perfect texture and adds healthy fats as well as fiber. You could swap this for cashew flour.
- Coconut flour – to add a subtle sweetness and the perfect texture to this brownie recipe. I don’t recommend swapping this for any other flour.
- Cocoa powder – to give these brownies that rich chocolate flavour. You can use cacao powder instead of cocoa powder.
- Cashew butter – to give these brownies the perfect fudgy texture without any butter.
- Coconut oil – instead of butter, coconut oil gives these brownies added moisture and helps them get that perfect brownie texture when they bake.
- Eggs – to add moisture and help these brownies rise when they bake.
- Chocolate chips – to add more chocolate flavour and sweetness to the brownie mix. Be sure to choose dairy free chocolate chips to ensure these brownies stay dairy free.
- Baking soda – to help these beautiful brownies rise when they bake. Do not try swapping this for baking powder.
- Vanilla extract – to enhance the flavour of both the brownies and the rich and creamy caramel sauce that tops these brownies.
- Coconut milk – this is used to make the creamy, sweet caramel sauce. I recommend using full fat coconut milk for this recipe.
- Dates – dates are used to naturally sweeten the caramel sauce for these brownies.
- Honey – you can use either honey or maple syrup to help sweeten the caramel sauce.
How to make this recipe:
Step one:
First, pre-heat your oven to 350 degrees Fahrenheit.
Step two:
Then add all of the ingredients (except for the chocolate chips) to the bowl of your standing mixer and blend the ingredients well until they are smooth.
Step three:
Next stir in the chocolate chips by hand.
Step four:
Then grease an 8 inch by 8 inch baking pan with coconut oil.
Step five:
Now transfer the dough to the pan and spread it out evenly. I find that wetting the spoon really helps spread the dough evenly as it is quite thick and sticky (which is why they turn out so good!).
Step six:
Then bake the brownies for 17-20 minutes, or until a toothpick inserted inside comes out clean.
Step seven:
While the brownies are baking you can make the caramel sauce. To make the caramel sauce, put all of the ingredients into your Vitamix or other high speed blender and then blend the ingredients until they are smooth.
Step eight:
Once the brownies are done baking, allow them to cool for about 10 minutes and then drizzle them with the caramel sauce. Let them cool for a bit longer and they are ready for you to enjoy!
Chef’s tips:
- To keep these brownies dairy free, make sure the chocolate chips you buy are dairy free.
- To keep these brownies refined sugar free, use chocolate chips sweetened with coconut sugar. These are my favourite ones.
- Do not try to make these into egg free brownies. They do not turn out.
- Do not omit the chocolate chips from this recipe. They are what sweeten these brownies.
Variations and add ins:
- Instead of cocoa powder you can use cacao powder.
- Instead of the caramel sauce you could use a dairy free chocolate icing instead.
How to store:
Store these brownies in an air tight container in the fridge for up to 7 days.
Frequently asked questions:
Can you substitute the cashew butter with a different nut butter?
Yes! Feel free to use almond butter or sunflower seed butter if you can’t have cashews.
Can you substitute the almond flour for coconut flour?
Definitely not! Please don’t try this. The brownies will be a dry, crumbly mess.
Can you omit the eggs?
No! I have not tried this recipe with any egg replacements and cannot guarantee they would work out.
Can I leave out the caramel sauce?
I don’t recommend it. This brownie recipe is not super sweet, so the caramel sauce is used to help add just a bit more sweetness to this recipe.
Are these brownies paleo?
Yes! This brownie recipe is paleo safe.
Is this brownie recipe vegan?
No it is not. This recipe contains eggs so is not vegan.
Are brownie mixes dairy free?
Most brownie mixes are not dairy free but there are some brands that are so be sure to read ingredient labels carefully. As well, most brownie recipes are made with butter which is not dairy free. Instead of butter this brownie recipe uses cashew butter and coconut oil to keep it dairy free and safe for people with lactose intolerance.
Other desserts you will love:
- Gluten Free Chocolate Chip Banana Bread
- Chocolate Orange Fudge
- Gluten Free Turtle Bars
- Paleo Carrot Cake Donuts
- Chocolate Avocado Mousse
- Paleo Chocolate Raspberry Cups
- Edible Cookie Dough
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Dairy Free Brownies with Caramel
Dairy free brownies with caramel are going to become your new favourite healthy brownie recipe. Loaded with chocolate, moist in the middle and easy to make!
Ingredients
- 2 cups almond flour
- 1/3 cup cacao powder
- 1/4 cup coconut flour
- 1 tsp baking soda
- pinch sea salt
- 3 large eggs
- 1/2 cup full fat coconut milk
- 1/3 cup cashew butter
- 1/3 cup coconut oil (melted) (plus a little more for greasing the pan)
- 1 tsp organic vanilla extract
- 1/2 cup chocolate chips
Caramel Ingredients:
- 1 1/2 cups full fat coconut milk
- 1 1/2 cups dates
- 1/4 cup honey or maple syrup Note: feel free to add 1-2 TBSP more depending on how sweet you like it
- 1 tbsp organic vanilla extract
- pinch sea salt
Instructions
Brownies:
-
Preheat your oven to 350F.
-
In your standing mixer add all of the ingredients (except the chocolate chips) and blend well until smooth.
-
Stir in the chocolate chips by hand.
-
Grease an 8″x 8″ pan with coconut oil.
-
Transfer the dough to the pan and spread evenly with a knife or spoon (Tip: the dough is quite sticky, so you may want to wet your hands or spoon to help spread it more easily).
-
Place in the oven and bake for 17-20 minutes, or until a toothpick inserted inside comes out clean.
-
While the brownies are baking make the caramel sauce.
Caramel sauce:
-
Place all of the ingredients into your Vitamix or other high speed blender and blend well until smooth.
Final assembly:
-
Remove the brownies from the oven and let cool for ~10 minutes before adding the caramel sauce.
-
Drizzle the brownies with the caramel sauce and then cut the brownies into pieces. Then enjoy!
Recipe Notes
- You can substitute the cashew butter for almond butter or sunflower seed butter.
- The recipe for the caramel sauce makes a large batch of caramel. If you don’t want extra cut the recipe down by a quarter.
- Store these brownies in an air tight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Pin this recipe for later:
I noticed there is no sweetener (honey, coconut sugar) in the brownie recipe. Is this intentional or is that missing from the recipe?
Thanks!
It’s intentional! Between the caramel and all the chocolate chips in the brownies they don’t need another sweetener.
Thanks for letting me know. I love your Turtle Cookie Bars so I hope these are Just as amazing!