Salted Coconut Caramel Cassava Brownies!
 
Prep time
Cook time
Total time
 
Paleo approved, wheat free, nut free, refined sugar free best brownies that be! These super intense, ooey, gooey, fudgy decadent treat will have you coming back for more. You've been warned!
Author:
Serves: 32
Ingredients
  • ¾ cup Otto's Cassava Flour
  • ¼ cup ghee melted
  • ¼ cup coconut oil melted
  • 2 eggs
  • ½ cup coconut sugar
  • ½ cup date nectar I use D'vash (can sub, maple syrup, honey, coconut nectar)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. instant espresso powder
  • ⅓ cup cocoa powder
  • 4oz dark chocolate (at least 70% for Paleo)
  • 1 cup coconut caramel sauce
Instructions
  1. Pre-heat oven to 350 degrees. Spray and line and 8x8 baking dish with parchment paper and baking spray. Lay the parchment in two alternating directions so some of the paper hangs over the sides. This will make them easy to remove from pan. Set aside.
  2. Chop the chocolate into small pieces and place in a medium heat proof bowl. Add the coconut oil and ghee. Place in the microwave and microwave on high for 30 second intervals until the chocolate, oil and ghee are completely melted. Set aside to cool .
  3. In a large bowl, add the cassava flower, sift the cocoa powder into bowl, add the salt, baking powder, espresso powder and whisk to combine.
  4. In another bowl mix the eggs, coconut sugar and date nectar until combined.
  5. Pour sugar and egg mixture into your dry ingredients and stir with wooden spoon to incorporate.
  6. Next add the melted chocolate mixture and combine until all ingredients are combined.
  7. Pour batter into prepared pan and smooth gently to even distribute. Place in oven on the middle rack and bake for 25 to 30 minutes. The top of the brownies will be slightly puffed, a little shiny and some cracks will form. Toothpick inserted should come out with a few moist crumbs. Allow to cool completely on rack in pan. While the brownies are cooling, pour the caramel sauce (as much or as little as you desire) over the top of the brownies and top with course sea salt.
  8. Remove completely cooled brownies from pan and place on cutting board. Slice brownies into squares. Store covered at room temp for a day or covered in the fridge for 3 to 5 days.
  9. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/04/07/salted-caramel-cassava-brownies-paleo-approved-and-oh-so-good/