Coconut Caramel Brownies (Samoas)

1 T flax meal whisk let set for 10 minutes whisk fold bake 16–18 minutes at 350°F top cool drizzle
2½ T water
56 g unsweetened chocolate, chopped melt whisk
25 g coconut oil
128 g creamy almond or cashew butter  
64 g coconut sugar
63 g maple syrup
1 t vanilla extract  
32 g blanched almond flour whisk
45 g cacao powder
¾ t baking soda
¼ t fine salt
80 g creamy almond butter or cashew butter   heat together stir
80 g pure maple syrup
60 g coconut butter or coconut oil
1 t vanilla extract
⅛ t fine salt
60 g unsweetened shredded coconut, toasted  
42 g dark chocolate, chopped  
  1. Whisk flax meal and water together to form flax egg. Let set for 10 minutes.
  2. Melt unsweetened chocolate and coconut oil together (e.g. in a microwave).
  3. Whisk almond butter, coconut sugar, and maple syrup into the chocolate mixture until completely combined.
  4. Whisk the flax egg and vanilla extract into the chocolate mixture.
  5. Whisk together the almond flour, cacao powder, baking soda, and salt.
  6. Fold dry ingredients into the chocolate mixture until completely combined.
  7. Bake in an 8×8″ pan at 350°F for 16–18 minutes, or until a few crumbs are attached when a toothpick is inserted in between the edge and the center, but it’s not too wet.
  8. Combine the almond butter, maple syrup, coconut butter or oil, vanilla, and salt in a small saucepan and heat until all of the ingredients are melted and thoroughly combined.
  9. Stir in the toasted coconut.
  10. Pour over the crust and let cool in the refrigerator until set.
  11. Melt the dark chocolate in the microwave and transfer to a small piping bag. Drizzle the chocolate over the brownies.

Shamelessly stolen from Bakerita