Fudgey Brownie Caramel Pecan Bites

gluten-free, refined sugar-free, & dairy free

Fudgey Brownie Caramel Pecan Bites

Gluten-free, refined sugar-free, & dairy free

(Makes 23-24 mini brownie bites)

Brownie Ingredients:

• 1/2 cup Hu chocolate chips

• 1/4 cup coconut oil

• 1/4 cup cocoa powder (packed)

• 1/4 cup coconut sugar

• 6 T. pure maple syrup

• 1 egg

• 1/4 t. Himalayan salt

• 1 t. Vanilla extract

• 2 1/2 t. coconut flour ( or 3 T. Extra fine Almond flour )

• 2 T. Arrowroot starch/flour

Caramel Topping Ingredients:

• 1 can full-fat coconut milk

• 1/2 cup + 2 T. maple syrup

• 2 t. vanilla extract

• 3 T. coconut sugar

• pinch of salt, optional

• 1 cup chopped pecans

Brownie directions:

1. Set the oven to 350°F

2. In a medium microwave-safe mixing bowl, melt coconut oil, chocolate chips, and cocoa powder for 2-3 minutes stirring every 30 seconds until fully melted.

3. Add coconut sugar and maple syrup to the bowl, and whisk together.

4. Add salt, vanilla, the egg, and whisk together.

5. Add coconut flour, arrowroot starch, and stir until evenly combined.

6. Grease a mini muffin pan with cooking spray. Scoop about 2 teaspoons of brownie batter into each muffin insert.

7. Bake for 10 minutes. When you touch the tops they should “bounce” like a little trampoline. It could take closer to 12 minutes- every oven is different. Don’t over-bake these! Let them cool in the pan if you want to “bake” them longer. If you prefer to have them more gooey, carefully remove them from the pan with a butter knife then let them cool.

Caramel Directions:

1. Add all the caramel ingredients except the pecans to a medium saucepan.

2. Turn on medium heat stirring frequently until it begins to boil.

3. Once it’s bubbling/boiling, set a timer for 6 minutes stirring frequently. Don’t forget to stir frequently or the bubbles will boil over the pan.

4. Once it starts thickening around the 6 minute mark, turn the heat down to a medium-low heat. Continue to simmer, stirring frequently for 5 more minutes (it could take way longer!) until it reaches a caramel consistency or in other words, the consistency of “thick syrup.” The caramel should now be a dark rich amber color and the bubbles should all shrink to the bottom of the pan no longer bubbling at the top of the pan.

5. When the caramel is ready, turn the heat off, mix in the pecans, and let it cool completely before spooning it onto the brownies.

6. Enjoy!