Paleo Deep Dish Salted Caramel Chocolate Chip Blondies are a secretly healthy, indulgent paleo dessert! Made with wholesome ingredients and refined sugar-free, so no one will have trouble asking for seconds!
Looking for more desserts? Try my No Bake Salted Caramel Chocolate Oat Bars, Chewy Whole Wheat Chocolate Chip Cookies or my Caramel Apple Crisp.
About these Paleo Deep Dish Salted Caramel Chocolate Chip Blondies
I have recently started to introduce my son Aiden, who is 4, to my former life of being a food photographer before having him. Seeing him light up and ask, “Mommy you took all those pictures?!”, makes my heart melt. I am proud of all the hard work I have poured into this blog, the connections I made and be able to build a business from the ground up.
Once Aiden laid his eyes on a picture of these Paleo Deep Dish Salted Caramel Chocolate Chip Blondies he immediately begged me to make them! I can’t disappoint him so to the kitchen we went!
ingredients you’ll need for this recipe:
- Coconut oil
- Almond butter
- Maple Syrup
- Almond flour
- Baking soda
- Sea salt
- Cinnamon
- Egg
- Vanilla Extract
- Chocolate Chips
How to make the vegan caramel sauce
The base of these chocolate chip blondies is super quick vegan caramel sauce made with only 3 ingredients! It is a rift off my 5 minute caramel sauce but with more maple, coconut oil, and almond butter to thin it so it was pourable. Straight into my mouth! Kidding. Sorta. But really, it takes less than 5 minutes to whip up in your blender. Sneak a taste then pour it into your skillet (or baking dish).
How to make these Salted Caramel Chocolate Chip Blondies
- Once you have your vegan caramel sauce made and in your skillet (or baking dish), it is a simple as whisking together the almond flour, salt, baking soda, and cinnamon.
- Add the coconut oil, maple, egg and vanilla extract. Stir and toss in a couple of handfuls of chocolate chips.
- Add to the skillet, smoothing out on top of the caramel. The dough may be a tad sticky so I have found using the back of a wet spoon helpful so the dough doesn’t stick to the utensil.
- Bake then devour!
How to store the chocolate chip blondies
These taste best fresh out of the oven but can be stored in an airtight container in the fridge for 3 days. Then reheat before serving.
meal prep tips for these easy chocolate chip blondies:
-
the dough and the caramel sauce can both be made ahead of time. Store in an airtight container until you wish to bake.
-
You can make this cookie ahead of time, then serve when desired or (my personal choice and suggest not to skip), reheat before serving!
{Paleo} Deep Dish Salted Caramel Chocolate Chip Blondies
Megan
Yields 8
What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!
10 minPrep Time
25 minCook Time
35 minTotal Time
Save Recipe
Ingredients
Caramel:- 1/4 cup coconut oil, melted
- 1/3 cup almond butter*
- 1/3 cup maple syrup
Blondie:- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted coconut oil, melted
- 1/4 cup maple syrup
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a blender, combine the coconut oil, almond butter and maple syrup. Blend until mixed well and smooth. Pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
- In a small bowl, combine the almond flour, salt, baking soda, and cinnamon. Add the coconut oil, maple, egg and vanilla extract. Stir until just combined. Fold in chocolate chips.
- Add to the skillet, smoothing out on top of the caramel.
- Place in the oven and bake for 20 - 25 minutes, or until the blondie is cooked through.
Notes
*I use almond butter that has oil added. Such as from roasted almonds. If you use dry roasted or raw, the sauce may not work as it lacks oils to create a smooth sauce.
*To be truly paleo, use paleo chocolate chips such as Enjoy Life
*This dish can be made in an 8x8 baking dish as well.
7.8.1.2379http://withsaltandwit.com/paleo-deep-dish-salted-caramel-chocolate-chip-blondies/
Megan
Yields 8
What is better than gooey caramel and a chocolate chip cookie?! Not much! These Deep Dish Salted Caramel Chocolate Chip Blondies are ready in no time and will kick any sugary craving!
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1/4 cup coconut oil, melted
- 1/3 cup almond butter*
- 1/3 cup maple syrup
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted coconut oil, melted
- 1/4 cup maple syrup
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a blender, combine the coconut oil, almond butter and maple syrup. Blend until mixed well and smooth. Pour into a 8 inch cast iron skillet (or glass baking dish if you do not have a cast iron skillet).
- In a small bowl, combine the almond flour, salt, baking soda, and cinnamon. Add the coconut oil, maple, egg and vanilla extract. Stir until just combined. Fold in chocolate chips.
- Add to the skillet, smoothing out on top of the caramel.
- Place in the oven and bake for 20 - 25 minutes, or until the blondie is cooked through.
Notes
*I use almond butter that has oil added. Such as from roasted almonds. If you use dry roasted or raw, the sauce may not work as it lacks oils to create a smooth sauce. *To be truly paleo, use paleo chocolate chips such as Enjoy Life *This dish can be made in an 8x8 baking dish as well.
Click Here for Nutritional Information
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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