Fudge Brownies with a Hot Caramel Sauce

Complete decadence. My favourite recipe to date!



¾ cup almond meal

2 tbsp buckwheat flour

1/3 cup cacao

1 tsp baking powder

2 free range eggs

1 tsp vanilla

¼ cup coconut oil, melted

3 ½ tbsp coconut sugar

1 tsp mesquite (optional)

1 tbsp. almond (or macadamia) butter

¼ cup coconut milk (or milk of choice)

¼ cup hot water




¼ cup coconut sugar

1 tsp tapioca flour

¼ cup coconut milk or coconut cream

Generous sprinkle of salt


  1. Preheat the oven to 160 degrees Celsius, fan-forced.
  2. Grease 4 individual ramekins with coconut oil.
  3. Place all ‘cake’ ingredients into one bowl. Stir thoroughly.
  4. Pour into the ramekins and bake for 22-25 minutes or until just firm on top.
  5. Meanwhile, place all the ‘sauce’ ingredients into a small saucepan. Turn the heat to high and bring to the boil or until a thick, pouring consistency is achieved.
  6. Serve the brownie with the hot caramel sauce.

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