Gluten-free and paleo-friendly, vegan pumpkin caramel blondies made with a 2 minute homemade caramel sauce perfect for a healthy Fall dessert or snack! —thenutritiouskitchen
finely ground almond flour
pumpkin pie spice
melted coconut oil
melted coconut oil
date syrup (or maple syrup)
In This Recipe
Preheat oven to 350 degrees farenheit. Line an 8×8 baking dish with parchment paper and set aside. For thicker bars, line an 9×11 bread pan. This will yield 8 bars instead of 12.
In a large bowl whisk together the almond flour, spices and baking soda until fully combined. Make sure no almond flour clumps remain!
In a seperate small bowl, whisk the melted coconut oil, cashew butter, maple syrup and coconut oil until a thick glaze forms. Pour the glaze into the dry ingredients and mix with a large mixing spoon until batter forms. Pour batter into the baking dish. Bake for 12-15 minutes or until a knife comes out clean. Careful not to overbake! The bars will continue to bake while cooling in the pan, and you want to get that blondie texture, not bread texture.
If using a 9×11 pan, adjust baking time to longer about 15-18 minutes. Allow blondies to cool in the pan for 10 minutes before placing on a cooling rack. Spread vegan caramel over blondies and allow to set while cooling. I like to allow them to set in the fridge for a bit then slice into squares.
Place the melted coconut oil in a small sauce pan over medium heat. Add in the cashew butter and stir together until cashew butter starts to melt down. Slowly add in the maple syrup and continue to whisk quickly for about 30 seconds. Be careful not to burn caramel!
Add a touch more of coconut oil if needed to thin out a but and whisk. Immediately remove from heat and stir in the sea salt. Batter should look like a thick caramel sauce and take barely 1 minute to form! Once the bars are done you can spread over as a top layer or drizzle on and allow to set. You will have extra caramel leftover. Store in the fridge covered in an airtight glass jar or container.