• 2 medium mixing bowls
• Food processor
• Small saucepan
• 9” x 13” baking pan
• Electric mixer

For Caramel Sauce:

• 1 cup pitted dates
• 1 cup water, hot
• 1/2 cup canned unsweetened coconut milk

For Brownies:

• 1/2 cup coconut flour
• 1½ cups arrowroot flour
• 1 T cinnamon
• 2 t baking powder
• 1/4 t sea salt
• 1 t + ¾ cup unsalted grass-fed butter, softened, divided
• 1/4 cup coconut sugar
• 1/2 cup unsweetened canned coconut milk
• 4 large pasture-raised eggs, at room temperature
• 1 t vanilla extract
• 2 cups Granny Smith apples, finely chopped

• To Make the Caramel Sauce: Combine the dates in a medium mixing bowl with 1 cup of hot water. Soak for 5 minutes, drain, and transfer the dates to a food processor with coconut milk. Blend for 5 minutes or until smooth, scraping the sides with a spatula as needed.
• Pour the mixture into a small saucepan over low heat and simmer for 5 minutes. Remove from stove and pour into a small bowl to cool while preparing the batter.
• To Make the Brownies: Preheat the oven to 350ºF and grease a baking pan with 1 teaspoon of butter.
• In a medium mixing bowl, combine the coconut flour, arrowroot flour, cinnamon, baking powder and sea salt.
• In a separate bowl, use an electric mixer to combine the butter and coconut sugar on medium speed. Blend for 1 minute, or until creamy.
• Add the coconut milk, eggs, and vanilla extract, then continue to mix for 30 seconds.
• Pour the wet ingredients into the dry and stir to combine. Add in half of the caramel mixture and fold in the chopped apples.
• Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake for 25 minutes.
• Remove brownies from oven and cool 20 minutes before slicing into squares. Drizzle with remaining caramel sauce before serving.