Bake up these rich coconut flour brownies filled with chopped apples, cinnamon, and a dairy-free caramel sauce!
Made with gluten-free coconut flour, this brownie infuses fresh baked apples with cinnamon, spice, and everything nice. Serve as a guilt-free dessert or enjoy as a high-fiber breakfast.
Granny Smith apples pair perfectly with gooey date caramel and cinnamon. To prepare them, you won’t even need to peel off the skin. Once they’re in the oven, the heat will make them nice and soft.
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For the caramel, you’ll just need a few simple ingredients to create a creamy, thick sauce. Dates and coconut milk give the sauce a rich, natural sweetness that’s baked right into the brownies.
To get started, place the dates and coconut milk into a food processor and blend until smooth. Transfer the mixture to a saucepan over low heat and let it simmer for five minutes. When finished, pour into a small jar and set aside. Tip: To cut down on prep time, the caramel sauce can be made ahead of time and stored in the refrigerator until ready to use.
Next, combine the dry ingredients for the brownies in a mixing bowl and set aside. In a separate mixing bowl, beat together butter and coconut sugar until mixture is smooth and creamy. Add the coconut milk, eggs and vanilla extract, then continue to mix for 30 more seconds. Pour the wet ingredients in with the dry and stir to combine. Add in half of the caramel sauce and fold in the chopped apples.
Then, pour the batter into a prepared baking pan and spread evenly with a spatula. The layer will be thin at first, but will rise in the oven. Bake for 25 minutes, remove, and let the brownies cool for about 20 minutes. Slice them into 15 squares and serve with remaining caramel sauce drizzled on top. You can also refrigerate leftovers for up to one week or keep frozen for up to two months.
Coconut Flour Caramel Apple Brownies
Coconut Flour Caramel Apple Brownies
- 2 medium mixing bowls
- Food processor
- Small saucepan
- 9” x 13” baking pan
- Electric mixer
For Caramel Sauce:
- 1 cup pitted dates
- 1 cup water, hot
- 1/2 cup canned unsweetened coconut milk
- 1/2 cup coconut flour
- 1½ cups arrowroot flour
- 1 T cinnamon
- 2 t baking powder
- 1/4 t sea salt
- 1 t + ¾ cup unsalted grass-fed butter, softened, divided
- 1/4 cup coconut sugar
- 1/2 cup unsweetened canned coconut milk
- 4 large pasture-raised eggs, at room temperature
- 1 t vanilla extract
- 2 cups Granny Smith apples, finely chopped
- To Make the Caramel Sauce: Combine the dates in a medium mixing bowl with 1 cup of hot water. Soak for 5 minutes, drain, and transfer the dates to a food processor with coconut milk. Blend for 5 minutes or until smooth, scraping the sides with a spatula as needed.
- Pour the mixture into a small saucepan over low heat and simmer for 5 minutes. Remove from stove and pour into a small bowl to cool while preparing the batter.
- To Make the Brownies: Preheat the oven to 350ºF and grease a baking pan with 1 teaspoon of butter.
- In a medium mixing bowl, combine the coconut flour, arrowroot flour, cinnamon, baking powder and sea salt.
- In a separate bowl, use an electric mixer to combine the butter and coconut sugar on medium speed. Blend for 1 minute, or until creamy.
- Add the coconut milk, eggs, and vanilla extract, then continue to mix for 30 seconds.
- Pour the wet ingredients into the dry and stir to combine. Add in half of the caramel mixture and fold in the chopped apples.
- Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake for 25 minutes.
- Remove brownies from oven and cool 20 minutes before slicing into squares. Drizzle with remaining caramel sauce before serving.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut milk (Native Forest)
Coconut flour (Nutiva)
Arrowroot starch (Authentic Foods)
Ground cinnamon (Simply Organic)
Baking powder (Hain)
Coarse sea salt (AztecSeaSalt)
Vanilla extract (Frontier)
(You’ll Also Love: Dreamy Paleo Salted Caramel Brownies)