Healthier Samoa Brownies {Gluten Free, Vegan, Refined Sugar Free}

Instructions

1. Start the caramel by combining the coconut milk, maple syrup and salt on the stovetop in a medium heavy bottomed pot. Bring to a boil over medium-high heat, stirring to make sure it’s combined well and doesn’t boil over.
2. Reduce to medium heat and let the mixture boil down for 40-45 minutes, stirring occasionally.
3. While the caramel is boiling down on the stovetop, start the brownie base by preheating the oven to 350 degrees Fahrenheit.
4. Line a 9×13 inch pan with parchment paper, folding the corners over to make a rectangle as best possible to line the pan. Spray the parchment with nonstick spray or brush with coconut oil.
5. In a medium/large microwave safe bowl, melt 2 cups of the chocolate chips for 1 minute, in 30 second increments. They will not be completely melted at this point.
6. I a separate small, microwave safe bowl melt the coconut oil. Measure the coconut oil in it’s hot, melted state and pour over the partially melted chocolate chips. Stir together until the chocolate is completely melted and combined with the coconut oil.
7. Add in the Coconut Yogurt and continue stirring till combined.
8. Stir in the vanilla, baking soda, salt and coconut sugar.
9. In a blender or food processor, pulse oats until a flour forms. I like to leave a little texture to the flour (mostly but not completely smooth). It just adds a really nice texture to the brownies.
10. Measure the oat flour after blending and add it to the bowl with the rest of the ingredients and stir till combined.
11. Stir in the remaining cup of chocolate chips and spread the brownie mixture into the prepared pan using a spatula to spread it out evenly.
12. Bake the brownies in the oven for 30-32 minutes or until a fork comes out clean. (Slightly under-baked is better than over-baked for these brownies!)
13. Remove from oven and allow them to cool completely on the counter in the pan.
14. Once the caramel mixture has boiled down for 40-45 minutes, add in the coconut oil and vanilla and stir till incorporated.
15. Reduce the heat to medium low and simmer the caramel for another 15-20 minutes, or until it’s thick and resembles a rich caramel color. Don’t rush the process and stir frequently to prevent burning.
16. Remove the caramel from heat and transfer to a bowl to let cool for 5 minutes.
17. White the caramel is cooling, toast the coconut in a medium saucepan over medium high heat until golden brown (3-5 minutes). Stir frequently to brown evenly and prevent burning. Remove from the pan to a separate plate or bowl to prevent further browning.
18. After the caramel has cooled for about 5 minutes, stir it vigorously until it’s creamy, shiny and smooth.
19. Add 1 and 1/2 cups of the toasted coconut to the caramel and stir till incorporated. Place in the fridge for about 10 minutes to thicken.
20. Spread the thickened caramel mixture over the cooled brownies with a spatula. Sprinkle with the remaining 1/2 cup of toasted coconut.
21. Melt the 1/2 cup dark chocolate chips in a microwave safe bowl using 30 second increments and stirring in between to melt.
22. Pour the chocolate into a freezer ziplock bag and cut a small hole in the corner. Drizzle the chocolate back and forth over the entire tray of samoa brownies.
23. Place the brownies in the fridge to set up over night, or for at least 4-6 hours. (overnight is best!)