Karla Salinari

Chocolate Muffins With Dairy-Free Caramel Sauce

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Chocolate Muffins With Dairy-Free Caramel Sauce, a simple and delicious dessert recipe made with gluten-free brown rice flour, organic cocoa powder, and other clean, healthy ingredients. A must-try recipe! 😉  

The holidays are finally here and they’re filled with lots of fun activities, family get-together and, of course, food. I love sharing healthy dessert options like these muffins with dairy-free caramel sauce. They’re a delicious alternative to unhealthy holiday treats that help keep up with your healthy eating habits. Plus they’re:
 
Moist 
Tender On The Inside
Perfectly Chocolaty
Not Too Sweet
 
I promise you everyone will love them! 
Are you guys baking for the holidays? What are some of your favorite holiday desserts? 
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Gluten-Free Chocolate Muffins

Ingredients

1/3 cup warm water

½ cup unsweetened cocoa powder

1/3 cup ghee, melted

1 egg

1 teaspoons vanilla extract

1 cups coconut palm sugar

½ cup brown rice flour

½ cup tapioca flour

½  teaspoon xanthan gum

1 teaspoons baking powder

¼  teaspoon ground coffee

Pinch of sea salt

 

Dairy-Free Salted Caramel Sauce

Ingredients

1 can (13.5 oz) full-fat coconut milk

½ cup coconut palm sugar

½ teaspoon tapioca starch

½ teaspoon sea salt

1 teaspoon coconut oil

1 teaspoon vanilla extract

 

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Muffin Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 mini paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, brown rice flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the melted ghee, egg and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow cooling completely then coat with a generous amount of caramel sauce.
  8. Serve and enjoy!

Caramel Sauce Instructions:

  1. Place a saucepan over medium heat.
  2. Combine the coconut milk, coconut palm sugar, tapioca flour, and salt and bring to a boil.
  3. Reduce the heat to a simmer and let cook, stirring occasionally until the sauce turns a dark amber color, 30-40min.
  4. Remove from heat. Add the coconut oil and vanilla extract and combine.
  5. Transfer to a glass jar and let cool.
  6. Drizzle over your favorite dessert.

The sauce will stay fresh in the refrigerator for up to a week.

We can’t wait to hear what you think of this recipe. Don’t forget to tag us on INSTAGRAM and FACEBOOK with the #OurFlipSideLife

Also, our FlipBox Holiday Sale is live through Dec 25th! Make sure to get your orders in! You can order directly through the SHOP NOW link below! 🙂 

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