A soft and fudgey blondie, with a thick layer of gooey salted caramel, coated in dairy-free chocolate topped with a sprinkle of sea salt.
They are so easy to make, high in protein, vegan and gluten free!
“Salted caramel and chocolate are just meant to be together..."
For the blondie base
1/3 cup nut butter
1/3 cup coconut oil
3/4 cup nondairy milk
4 tablespoons ground flax
2/3 cup coconut sugar
1 teaspoon vanilla
2 teaspoons baking powder
1 cup oat flour
1/2 cup vegan vanilla protein powder
Mix together the wet ingredients and then add in the dry.
Pour into a parchment lined 9x9 pan and bake at 170 for around 20 minutes (until golden and a toothpick can be removed cleanly) let cool before slicing.
For the salted caramel
1 can of coconut milk
1/2 cup coconut sugar
1/2 tsp sea salt
1 tsp coconut oil
1 tsp caramel extract
Melt the chocolate with the coconut oil.
Line a muffin tray with cupcake cases.
Add a tablespoon of chocolate into each cupcake case and using the back of a teaspoon to smooth it up the sides of the cases.
Place the cups into the freezer to set.
Whilst the chocolate is setting, combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat. Bring to a boil, then immediately lower the temperature, keeping the sauce at a light simmer. Simmer for 30-40 minutes, stirring occasionally. Add in the oil and extract.
For the chocolate topping
200g dairy free chocolate
1 tbsp coconut oil