Salted Caramel Brownies (Gluten-free & Dairy-free)

After being challenged to create a dairy-free, fudgy  brownie, Ashleigh created these. That salted caramel sauce you see also happens to be vegan, made using sweetened and salted coconut cream. However, despite being dairy-free, the brownies themselves contain eggs. But boy are these brownies unbelievably rich, moist and fudgy! 

Serves: around 6-8 | Preparation and baking time: 30 minutes


  • 150G 70% Cocoa Dark Chocolate
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 80G Coconut Oil
  • 80G Ground Almonds
  • 60G Unsweetened Cocoa Powder
  • 140G Maple Syrup
  • Sea Salt

Vegan Salted Caramel Sauce

  • 100G Coconut Cream
  • 1 Tsp Molasses
  • 50G Maple Syrup
  • 1 Tsp Vanilla Extract


First, make the caramel sauce by simply whipping up the sauce ingredients. Place in the fridge for later.

Add dark chocolate and coconut oil to a large heat-proof bowl and melt together gradually in a baine marie. Leave aside to cool slightly.

In a mixer, mix eggs together until light and fluffy. 

Pour in the melted chocolate slowly and continue to mix together until combined.

Add vanilla extract and maple syrup and a good pinch of salt.

Add ground almonds and cocoa powder and stir it all in.

Pour into a medium brownie tin / baking tray (lined with baking paper).

Drizzle some of the caramel sauce over the top of the brownie.

Bake at 170°C for 20 minutes

Remove from oven and leave to cool down. Then drizzle over more of the remaining salted caramel. 

Recipe by Ashleigh Vella

(You can follow her foodie journey over on @ashxvella)