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1 cup gluten-free flour
½ cup birch xylitol
¾ cup cacao powder
½ tsp aluminum-free baking powder
½ tsp sea salt
⅓ cup cacao butter, melted and cooled
¼ cup coconut milk
¼ cup water
3 Tbsp pure maple syrup
1 Tbsp yacon syrup

Dairy-free Caramel Sauce
½ cup xylitol
add ½ teaspoon molasses to make brown xylitol
1 Tbsp tapioca
½ Tbsp sea salt
⅓ cup full-fat, unsweetened coconut milk
3 Tbsp pure maple syrup
1 Tbsp coconut oil


Preheat oven to 325˚F. Mix flour blend, xylitol, cacao powder, baking powder, and salt. Stir in melted and cooled cacao butter, coconut milk, water, maple syrup, and yacon syrup. Mix well and pour into a greased 8×8 inch square baking dish. Bake 20-25 minutes.

For the caramel sauce, combine browned xylitol, tapioca, and sea salt in a small saucepan. Whisk until combined. Open a can of unshaken coconut milk. Do not stir. Remove ⅓ of the thick coconut milk fat from the top of the can.

Add to the saucepan along with the maple syrup and coconut oil. Cook and stir over medium heat until bubbly. Continue to cook another 3 minutes. Pour the caramel over the brownies. The remaining caramel can be covered and chilled in the refrigerator.


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