Paleo Salted Caramel Brownies

If you are looking for a decadent chocolate desert for Valentine's day then look no further.  These brownies are so rich and full of flavor.  I am a sucker for anything chocolate and caramel so they hit the spot.  This vegan caramel sauce has only 4 ingredients and keeps well in the fridge even though it is so darn delicious I doubt it lasts that long.  Feel free to even add a little dairy-free vanilla ice cream.

Vegan Caramel Sauce Ingredients:

• 3/4 cup full fat coconut milk
• 3/4 cup coconut sugar
• 2 tbs honey 
• 1/4 cup palm shortening

Directions:

1. Place coconut milk, coconut sugar and honey in a saucepan.
2. Bring to a boil, then reduce to a simmer.
3. Continue simmering for 10 minutes.
4. Allow caramel sauce to cool for 5 minutes.
5. Stir in shortening until completely dissolved.
6. Serve.

Brownie Ingredients:

• 1 cup chocolate chips ( I use Lilly's brand)
• 6 tbs salted butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp sea salt
• 1 cup coconut sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Directions:

1. Preheat oven to 350 degrees F.  Line an 8 inch square glass pan with parchment paper.
2. Melt the chocolate chips and butter in a double boiler over low heat.  Stir frequently using a rubber spatula, until completely melted and combined.  Remove from the heat and let sit until the bowl is relatively cool to the touch.  
3. In a medium sized bowl, combine the almond flour, cocoa powder, and salt.  
4. In a separate mixing bowl, combine the coconut sugar and vanilla.  With a hand mixer, beat in the eggs one at a time making sure to not overmix.
5. Transfer the egg mixture into the chocolate mixture and gently mix together until just combined.
6. Gently fold the almond flour mixture into the chocolate/egg mixture, being careful not to overmix.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out with a few crumbs but isn't wet.  
8. Let cool in the pan and then place in the fridge to chill before serving.
9. Drizzle with the vegan caramel sauce, and refrigerate for 30 minutes to firm up.
10. Serve.