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stacked healthy gluten free salted caramel blondies drizzled with sugar-free coconut caramel

Salted Tangerine Caramel Almond Flour Blondies with Dates & Cashews - Paleo Christmas Recipe

These gooey Paleo salted caramel blondies are made with almond flour and a spiced tangerine coconut caramel! The perfect blend of Christmas spices, salted caramel sauce, chopped dates and nuts!

Dietary info: gluten-free, paleo, dairy-free, and refined sugar free.

Course Dessert
Cuisine America
Keyword almond flour blondies, Christmas dessert paleo, salted caramel blondies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9
Calories 200 kcal

Ingredients

Salted Orange Caramel Sauce

  • cup coconut milk full fat
  • 1/4 cup organic coconut sugar or brown sugar
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp tangerine zest

For the Blondies

  • 1⅔ cups almond flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tbsp tangerine zest
  • 2 tbsp tangerine juice or use cointreau for a naughty version
  • ½ cup organic coconut oil melted in the microwave and still warm
  • cup organic coconut sugar
  • 1 tbsp vanilla extract
  • 1 large free range egg
  • 1/4 cup chopped cashews
  • 6 dates chopped

Instructions

  1. Combine the coconut milk with the coconut sugar in a saucepan over medium heat and whisk everything together while you wait for it to come to a low boil to make sure that all the sugar is completely dissolved. Continue cooking and whisking the caramel for about 5 more minutes, or until you’ve achieved that lovely golden brown color and the sauce is slightly reduced. it will thicken some more as it cools and as annoying as it is, you’re better off to keep an eye on it to avoid burning it. Put your phone in the other room.
  2. Once you’re removed it from the heat, stir in the salt, zest and vanilla, then leave it aside to cool.

For the blondies

  1. Preheat your oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.
  2. Combine almond flour, baking soda and salt in a medium-sized mixing bowl. I recommend sifting the baking soda into the flour, to make sure there are no lumps.
  3. In a separate mixing bowl, stir together the coconut oil, coconut sugar, and vanilla until smooth (remember to melt your coconut oil in the microwave first). Whisk in the egg, then slowly incorporate the dry ingredients a little at a time.
  4. Pour the batter into your prepared baking dish. Divide your caramel into two equal portions. Now, swirl one of these portions into the batter, swirling it in with the tines of a fork or a toothpick. Reserve the other portion for later
  5. Bake the blondies for 25 minutes or until you notice the edges crisping up the center is firm enough not to jiggle if you shake it a bit. The center may not look fully baked, but so long as it doesn’t jiggle at this point - you’re good. It will set further as it cools.
  6. Allow them to cool for one entire, excruciating hour, then drizzle the remaining caramel onto them. You can speed this up in the fridge - it will also make them easier to cut.

Recipe Notes

  •  You can use grated orange zest to flavor both the blondies themselves and the caramel sauce if you don't have tangerines.
  • I decided to swirl about half the salted tangerine caramel sauce into the blondie batter itself right before baking, and save the rest to drizzle over the top to serve.

  • After coming out of the oven, the salted caramel blondies will be super warm, soft, and gooey so you’ll want to cool them completely before cutting.  Other than with most cakes, I find that chilling the pan actually makes these better and creates the perfect texture to cut them into nice clean squares.

  • Feel free to use any dried fruit or nuts you have!