Recipe: salted caramel glazed 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 t. baking soda

1 tsp. sea salt (fleur de sel)

Icing:

1 t. 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 don't contain emulsifiers (guar gum), and make sure the can contains less water than cream. The can of coconut milk should be placed in the fridge before use.

Salted caramel:

4 Medjool dates

1/4 cup boiling water

Preparation:

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

Source: chfa.ca