Paleo Salted Caramel Brownies

In a medium saucepan, mix the coconut sugar and water listed under "Part I" and bring to a boil over medium-high heat. Let the mixture boil for about 5 minutes or until the sugar becomes smooth, takes a dark caramel color and starts to get thicker.

Meanwhile, in a separate saucepan set over medium heat, mix all the ingredients listed under "Part II" (except for fleur de sel) and cook, stirring occasionally, until the mixture just barely starts to simmer then kill the heat. Do not let it come to a full boil.

As soon as Part I is ready, slowly pour in the warm coconut milk mixture while constantly stirring with a long‑handled wooden spoon.

Once all the milk has been added and completely incorporated, bring the caramel to a boil and continue cooking for 3 full minutes while stirring constantly, then turn off the heat and set aside to cool.

When the caramel is down to room temperature, stir in fleur de sel.

Preheat the oven to 375 °F; grease a 9″ square baking pan with coconut oil then line with parchment paper.

Add all the ingredients listed under "Wet Ingredients" to the bowl of your food processor and mix until well combined and smooth.

Mix all the ingredients listed under "Dry Ingredients" in a large mixing bowl and whisk until well combined. Add to the wet ingredients and resume processing until combined.

Pour the batter into the prepared pan, spread as evenly as possible and bake at 375 °F for 20–22 minutes. A toothpick inserted halfway between the side and center should come out clean.

Remove from the oven and place on a rack to cool completely.

Drain the cashew pieces and rinse them under cold running water. Place them in a small food processor and process until smooth and creamy.

Transfer the cashew mixture to a large mixing bowl; add the creamy coconut butter and one cup of salted caramel.

Beat on high speed with a hand mixer until light and airy. Refrigerate for about 30 minutes, then beat again on high for 30 seconds to fluff up.

Mound the frosting in the center of the brownies and spread it evenly to the edges, creating little swirls as you go.

Drizzle salted caramel over the frosting in a back‑and‑forth, criss‑crossing motion.

Sprinkle with chopped pecans and fleur de sel; refrigerate until completely chilled then cut into 16 squares.

Store in the refrigerator in an airtight container for up to a week.