clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of 3 vegan brownies covered with salted caramel sauce

Dark Chocolate Salted Caramel Vegan Brownies

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 9 brownies 1x
  • Diet: Vegan


These vegan brownies are a paleo, kid-friendly treat, with antioxidant-rich dark chocolate and dairy free salted caramel sauce! Make the recipe for a fudgy brownie fix!


Units Scale
  • 1 cup fine almond flour (112g)
  • 1/2 cup sifted coconut flour (56g)
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup 100% pumpkin puree
  • 1/3 cup non dairy milk
  • 2 teaspoon distilled vinegar or apple cider vinegar
  • 2 teaspoon vanilla extract
  • 1/31/2 cup refined coconut oil, liquid (for lighter texture use 1/3 c oil)
  • 1 cup dairy free dark chocolate chips

For salted caramel sauce

You’ll only need half a batch of salted caramel for the brownies

  • 1/2 cup coconut palm sugar or raw sugar
  • 1/4 cup agave or maple syrup
  • 1 1/2 tablespoon naturally refined coconut oil
  • 1/2 teaspoon kosher salt
  • 1/3 cup non dairy milk


  1. Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
  2. Sift both flours together in medium size mixing bowl. Add remaining dry ingredients; cocoa powder, sugar, baking soda, baking powder, and whisk to combine.
  3. Stir in the pumpkin and milk and whisk to combine.
  4. Use the back of a spoon to form 3 wells in the batter. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, being careful not to over mix.
  5. Fold in the dark chocolate chips and then press batter into lined baking pan. The batter will be thick, due to coconut flour.
  6. Place pan in oven on center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
  7. Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
  8. While brownies are in fridge, make the salted caramel sauce.

Salted Caramel Sauce

  1. In small saucepan over medium heat, combine coconut sugar, agave/maple syrup, coconut oil, and salt. Cook over medium heat, stirring to fully melt the syrup and coconut oil.
  2. When sugar comes to soft boil (bubbling), set timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Then, carefully stir in coconut milk to incorporate and continue cooking until sauce returns to a low simmer.
  4. Simmer for 20-25 minutes, stirring every so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
  5. When sauce can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool and thicken. Store it in a covered glass container. Cool for another 10 minutes, stir, then if not using immediately, place it covered in the fridge for up to two weeks.  Makes 3/4 to 1 cup sauce.
  6. Remove brownies from fridge, pour half of the caramel sauce on top, or drizzle over individual slices.


  • The key to making these brownies set is refrigerating them a bit after you have removed them from the oven and they have cooled a bit.
  • Refrigerate leftover brownies for up to a week, or freeze for up to 3 months.
  • You will probably only use half the caramel sauce. Refrigerate in covered jar for other uses.
  • Reheat the refrigerated caramel sauce in microwave on high power for 30 to 40 seconds.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: dessert


  • Serving Size: 1 brownie with sauce
  • Calories: 300
  • Sugar: 24.2g
  • Sodium: 257.4mg
  • Fat: 19.5g
  • Saturated Fat: 10.7g
  • Carbohydrates: 32.6g
  • Fiber: 5.5g
  • Protein: 4.5g
  • Cholesterol: 0mg

Keywords: vegan brownies, chocolate caramel brownies, paleo, dairy free, salted caramel sauce