Recipe: salted caramel iced brownies

Brownie:

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup unsweetened almond milk

2 eggs

1 tsp. vanilla extract

3/4 cup dark chocolate, chopped

1/2 cup coconut flour

1/2 cup oat flour

1/2 cup raw cocoa powder

1/2 tsp. baking soda

1 tsp. sea salt (fleur de sel)

Icing:

1 cup coconut milk, cold and solidified*

1/4 cup raw cocoa powder

1/4 t. Xylitol

*Tip: Not all brands of coconut milk are the same. For best results, choose brands that do not contain emulsifiers (guar gum) and make sure that the can contains less water than cream. The can of coconut milk should be placed in the refrigerator before the recipe.

Salted Caramel:

4 Medjool dates

1/4 cup boiling water

Preparation time:

1. Preheat oven to 350°F.
2. In a large bowl, combine wet ingredients for brownies. In another bowl, mix dry ingredients. Gently fold dry ingredients into wet ingredients. Pour mixture into a 9-inch square pan lined with parchment paper.
3. Bake 12 to 15 minutes until slightly puffed (middle will still look semi-baked).
4. Let cool, then cover with cellophane and refrigerate for 1 hour.
5. For the frosting: Whip the ingredients on high speed with an electric mixer, about 5 minutes. (The mixture will be light and stiff like whipped cream)
6. For the caramel: Grind dates in boiling water until smooth.
7. Remove brownies from pan and cover with frosting. Drizzle caramel on top in a zigzag pattern and sprinkle with fleur de sel. Cut into 16 pieces.

Source: chfa.ca