Cassava Pretzel & Coconut Brownies with Coconut Caramel Drizzle
T- 2 days until my birthday. SO let’s start the party, shall we?!?!
After all it’s my last year in my 30’s! No better way to celebrate than with dark chocolate, coconut & homemade caramel!
Oh these are GOOD & SOO rich! The dark chocolate flavor is intense, slightly sweetened with maple syrup, the drizzle of coconut caramel on top and the crunchy pretzels. It’s such a good combination.
Instead of putting the pretzels on top…I voted for them on the bottom. At first you bite into the smooth and soft chocolate top then you get the crunch of the pretzels + coconut…it’s GOOD!
I used Cassava Flour in this recipe.
3 facts about Cassava Flour.
- Cassava Flour is Gluten, Grain and nut- free. YAY! It’s 100% Yucca & Water. It can be used in so many gluten free recipes.
- It can boost a person’s gut health by helping nurture beneficial gut bacteria. Resistant starches remain relatively unchanged as they pass through the digestive tract.
- Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin.
I love Otto’s Naturals I’ve used it in all of my cassava flour recipes. AND I love Siete’s Cassava Flour Tortillas.
Want to see other cassava flour recipes?
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Cassava Pretzel & Coconut Brownies with Coconut Caramel Drizzle
- Total Time: 40 minutes
- Yield: 12-16 1x
- Diet: Gluten Free
Description
Rich and perfectly balanced with the best homemade coconut caramel drizzle.
Ingredients
Scale
- 1 cup gluten free pretzels
- 1/2 cup shredded unsweetened coconut
- 3/4 cup dark chocolate chunks
- 1/3 cup real maple syrup
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 1/4 cup cassava flour (I used Otto’s Naturals)
- 1 pinch of sea salt
- 1/4 teaspoon baking soda
- 2 pasture raised eggs
- 1 teaspoon vanilla extract
- cooking spray
Coconut Caramel Drizzle
- 1 14.5 oz can of full fat coconut milk
- 1 tablespoon honey
- 1/3 cup coconut sugar
Instructions
- In a small sauce pot, heat the coconut milk, honey and coconut sugar over medium heat. When it comes to a soft boil, turn the heat to low so that it remains simmering. Stir with a wooden spoon or spatula for about 8-10 minutes or until it is a dark caramel color and is thick. Remove from the heat and transfer into a glass jar. Put in the refrigerator for at least 1 hour – longer is better.
- Preheat oven to 350F. Prepare a 8×12 pan with a light amount of cooking spray.
- Place the pretzels in a single layer on the bottom of the pan. Sprinkle with the coconut and set aside.
- Using a small sauce pan or pot over low heat, melt the dark chocolate, maple syrup, cocoa powder + coconut oil. Stir occasionally and remove from heat when it’s all melted and combine.
- While the chocolate mixture cools slightly, combine the flour, salt and baking soda in a small bowl. In another large bowl, mix together the eggs and vanilla with a fork.
- Using a rubber spatula, fold the chocolate mixture into the egg mixture. Add the flour mixture – continue to fold until everything is combine.
- Pour into the prepared pan with the pretzels and coconut. Spread over the top using a spatula so that the batter reaches all the sides and is even.
- Bake for 18 minutes or when it is fluffy and cooked in the center. Remove and let cool on a dry rack. When the brownies are completely cooled…slice into and drizzle the coconut caramel sauce on top using a tablespoon.
- Prep Time: 10
- Cook Time: 30
- Category: dessert
- Method: oven
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