Salted Caramel Stuffed Blondies

by Evolved Chocolate
Print Recipe
5 from 1 vote

Salted Caramel Stuffed Blondies

These are moist, gooey, caramel-y and flavorful with the perfect amount of crunch! Your paleo friends won't believe they're paleo, and your vegan friends won't believe they're vegan!!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Keyword: gluten free, Paleo, vegan
Servings: 12 blondies

Ingredients

Blondie Ingredients

  • 1/2 cup cashew butter can sub with grass fed butter for non-paleo option
  • 1/2 cup coconut sugar⁣
  • 2 flax eggs 2 tablespoons ground flax seed meal soaked in 6 tbsp water for 10 minutes⁣
  • 1 teaspoon vanilla⁣ extract
  • 3/4 teaspoon sea salt⁣
  • 1 teaspoon baking soda⁣
  • 1 teaspoon baking powder⁣
  • 3/4 cup cassava flour⁣
  • 1 cup chopped dark chocolate⁣
  • ¼ cup coconut flakes

Salted Caramel Filling

  • 1 can full fat coconut milk coconut milk solids scooped off the top, dispose of liquid
  • ¼ cup maple syrup
  • 1 tbsp tapioca starch
  • 1 tbsp water
  • ¼ tsp sea salt

Extra Ingredients

  • cup chopped walnuts

Instructions

Blondie Directions:

  • In a stand mixer, beat together the butter and sugar until light and fluffy.⁣
  • Scrape down sides and add egg, vanilla, and salt.⁣
  • Stop mixing, add rest of ingredients and mix again until a dough has formed. Set aside.

Salted Caramel Directions:

  • Mix together coconut milk and maple syrup in a small saucepan on medium heat.
  • In a small bowl, mix together tapioca starch and 1 tbsp water so there is no lumps.
  • Pour into saucepan while mixing, you will see the coconut mixture thicken up.
  • Let cook on medium-low heat for 20 minutes, mixing every so often.
  • Once it has thickened and deepened in color, turn off stove and add salt.

Assembly:

  • Preheat oven to 350℉.
  • Press half the cookie dough mixture on the bottom of an 8”x 8” pan.
  • Sprinkle walnuts over the top, then cover with salted caramel filling.
  • Carefully press last half of cookie dough over that, and bake for 15 minutes.
  • Let cool for 10 minutes before cutting and enjoying!
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 240 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 130mg 5%
Total Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 15g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

7 comments

You may also like

7 comments

Polly February 11, 2019 - 3:58 AM

I’ve got a batch of these in the oven! A few questions – it isn’t clear from your directions whether any walnuts go into the dough mixture- it’s pretty dry without them, so I ended up just sprinkling them over the filling / as well as I used about half the amount of chocolate. Also, when I went to spread half the dough into the 8×8 pan, there wasn’t quite enough to cover the entire bottom of the pan so I used a little more – then the filling covered the bars like a soup. so I made little cookie dough islands to lay on top. It’s baking now and I’m excited to try!!

Reply
Polly February 13, 2019 - 3:57 AM

4 stars
So, these turned out fantastic as far as taste and texture are concerned – they’re delicious! Kind of like a magic cookie bar or seven layer bar :) I love them hot or cold. Thanks!!

Reply
Eating Evolved February 14, 2019 - 3:53 PM

I’m so glad it worked out for you! This is definitely a unique recipe 🙂 So happy to hear you enjoyed them! Thank you for the feedback!

Reply
Alisha February 14, 2019 - 2:04 AM

1 star
Ok, I wanted to love these. I really did. But, I have to be honest, they were just awful. I followed the recipe exactly as written and they ended up just mushy as can be. As the only other review mentioned, there was just not enough dough to adequately create two layers for the salted caramel filling to go in between, and it is also a rather thick dough so I don’t see how you could ever really spread it on the top of the filling. I used cashew butter so maybe they would turn out better with regular butter? And there was way to much chocolate. There was no way to know whether they were done after 15 minutes of cooking due to the chocolate and caramel filling, but the top was browning so I thought perhaps after they set for a while as mentioned in the recipe they would work out. Definitely didn’t. Now I have to go make an entirely different dessert for my gathering and I am out quite a bit of money from those expensive ingredients. Please consider revising your recipe. I am a fan of your products but this was a big swing and a miss.

Reply
Eating Evolved February 14, 2019 - 3:51 PM

Thank you, we appreciate your feedback. I am sorry you had a bad experience with this recipe 🙁 We will take this into consideration when retesting this recipe 🙂

Reply
Laura March 8, 2019 - 11:53 PM

5 stars
I absolutely love this recipe! I just made my 4th batch of these. I just stick the walnuts into the top of the dough & spread the caramel on top before I bake. Each piece still gets some caramel & it’s way easier that way. Hope that helps!

Reply
Eating Evolved March 11, 2019 - 4:47 PM

I’m so glad you love it!! Thank you so much for the feedback 🙂

Reply

Leave a Comment