Gluten-Free Coconut Flour Caramel Apple Brownies
These fudgy brownies combine coconut flour and arrowroot flour for a tender, moist texture while showcasing sweet caramel made from blended dates. Fresh Granny Smith apples add tartness and texture throughout, creating a perfect balance with the rich date caramel sauce. The brownies are naturally sweetened with coconut sugar and enriched with grass-fed butter and coconut milk. Perfect for fall gatherings or when you want a healthier take on classic brownies. The homemade date caramel these from simple brownies to an impressive dessert that's both comforting and sophisticated.
Ingredients
- 1 cup pitted dates
- 1 cup water, hot
- ½ cup canned unsweetened coconut milk
- ½ cup coconut flour
- 1 ½ cups arrowroot flourtapioca starch1:1note:Same binding properties
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- 1 tbsp cinnamon
- 2 t baking powder
- ¼ t sea salt
- 1 t unsalted grass-fed butter, softenedregular butter1:1note:Any unsalted butter works
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- ¾ cup unsalted grass-fed butter, softenedregular butter1:1note:Any unsalted butter works
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- ¼ cup coconut sugar
- ½ cup unsweetened canned coconut milk
- 4 large pasture-raised eggs, at room temperature
- 1 t vanilla extract
- 2 cups Granny Smith apples, finely chopped
Instructions
- 1
Combine dates with hot water in medium bowl and soak for 5 minutes
- 2
Drain dates and transfer to food processor with coconut milk
- 3
Blend for 5 minutes until smooth, scraping sides as needed
- 4
Pour mixture into small saucepan over low heat and simmer for 5 minutes
- 5
Remove from heat and pour into small bowl to cool
- 6
Preheat oven to 350°F and grease baking pan with butter
- 7
Combine coconut flour, arrowroot flour, cinnamon, baking powder and sea salt in medium bowl
- 8
Use electric mixer to combine butter and coconut sugar on medium speed for 1 minute until creamy
- 9
Add coconut milk, eggs and vanilla extract, then mix for 30 seconds
- 10
Pour wet ingredients into dry ingredients and stir to combine
- 11
Add half of caramel mixture and fold in chopped apples
- 12
Pour batter into prepared pan and spread evenly with spatula
- 13
Bake for 25 minutes
- 14
Cool for 20 minutes before slicing into squares
- 15
Drizzle with remaining caramel sauce before serving
Tips
Room temperature eggs blend more easily with butter mixture for smoother batter texture.
Save half the date caramel for drizzling - it adds beautiful presentation and extra flavor.
Cool completely before cutting to prevent crumbling and achieve clean square edges.
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week.
Make date caramel up to 2 days ahead and refrigerate. Brownies can be baked morning of serving.
Serve at room temperature or slightly warm with extra caramel drizzle.
Common Mistakes
Don't overbake or brownies will become dry - they should still look slightly underdone at 25 minutes.
Cool completely before cutting to avoid crumbling and messy squares.
Substitutions
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FAQ
Can I make these without the date caramel?
Yes, the brownies are delicious on their own. You could drizzle with melted coconut butter or serve plain.
What if I don't have arrowroot flour?
Substitute with equal amount tapioca starch or use additional 3/4 cup coconut flour, though texture will be denser.
How long do these keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze for up to 3 months.