Vegan Caramel Chocolate Blondies

These blondies have been on our dessert table for the last three gatherings and there is no sight of turning back. They are from the lovely Sweet Laurel Bakery cookbook and deserve a book all on their own. Can you tell we are big fans? As if chocolate chip cookie, vegan caramel and melted chocolate drizzle don’t scream — get in my belly — we’re not sure what will.

These are gluten free - refined sugar free and scrumptiously delicious.

Without further a do, meet your new favorite dessert.

Vegan Caramel Chocolate Blondies

Recipe from Sweet Laurel Cookbook

Serves 12


  • 3 cups almond flour

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 2 tablespoons vanilla extract

  • Pinch of Pink Himalayan Salt

  • 1 cup vegan chocolate chips, store bought or homemade

  • 1 cup vegan caramel (recipe to follow)


  1. Preheat your oven to 350F. Line an 8x8 baking dish with parchment paper, letting it hang over the side for easy removal.

  2. In a large bowl combine the flour, coconut oil, maple sryup, vanilla and salt. Stir until dough comes together, then add 1/2 cup chocolate chips. Press the dough down into the bottom of the prepared pan.

  3. Bake for 12-15 minutes, until firm but now quite golden. Remove from the oven and holding two sides of the parchment lift the blondies in one piece from the pan. Transfer to a rack to cool completely. Pour the caramel evenly over the blondies and allow to harden up. May place in fridge to speed this process.

  4. Melt the remaining chocolate chips and use to drizzle over the blondies and let set. Once set, cut the blondies into squares and serve.

  5. Store in a air tight container at room temp for up to 5 days or freeze indefinitely.

  6. Enjoy!

Vegan Caramel Recipe

Makes 1/2 cup


  • 1/4 cup almond or cashew butter

  • 1/4 cup maple syrup

  • 2 tablespoons coconut oil, melted

  • 1 or 2 fresh dates, pitted

  • 1 tsp vanilla extract

  • pinch of pink Himalayan salt (if using unsalted nut butter)


  1. Combine all ingredients into your blender or food processor and combine until smooth

  2. For thinner sauce, add more maple syrup, for a denser caramel add 2 more dates. Store in fridge, will keep up to 1 month.

Post Image Credit: The Beauty Chef

Recipeskylie McbeathComment