EOM Bliss Bars (Salted Caramel Brownies)

These bars are specially requested and made for Lana at EOM, Ethical Omnivore Movement.  Lana is a spunky, fun gal ~ check out her site for great information and some laughs along the way!  :-)

The mission of EOM:  “Our mission is that the world joins us in our very important, highly essential quest to be ethical earthlings… There need be no shame in the use of animal based products…. just in the cruel, wasteful, careless, irreverent attainment of them. That we submit, extends to all relationships in our lives… especially the one with our gracious Mother Earth.”
EOM Bliss Bars



  • 1 cup almond meal (ground up almonds in a food processor)
  • 1/4 cup cocoa powder
  • 1 organic egg, whisked
  • 1/4 cup raw honey
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1/4 cup slivered almonds
  • 1/4 cup unsweetened coconut flakes

Chocolate Drizzle:

  • 3 ounces 72% organic dark chocolate
  • 1 tablespoon coconut oil

Caramel Drizzle:

  • 1/2 cup canned coconut cream
  • 1/4 cup raw, local honey
  • 1/4 teaspoon vanilla
  • 2 tablespoons ghee or organic butter
  • 2 teaspoon coconut oil


  1. Preheat oven to 350 degrees.
  2. Mix brownie ingredients together until blended and pour into a greased 8×8 pan.  Cook for approximately 12 minutes or until an inserted toothpick comes out clean.
  3. Let cool.  Cut into squares and place on a cooling rack.
  4. In a double boiler, melt dark chocolate and coconut oil.  Drizzle over bars.
  5. In a saucepan, place caramel ingredients.  Heat on medium until liquid reaches the “soft crack stage/270 degrees” on a candy thermometer.  Drizzle over bars.
  6. Sprinkle with sea salt (optional).
  7. Enjoy!

Print Friendly





  1. The first ingredient is almond meal, but you say it is ground up walnuts. Could you clarify?

  2. Does this need to be kept in the fridge? Or will it hold at room temp? It's delicious!!!

  3. If I don't have a candy thermometer, what estimates can I go by when preparing the caramel( i.e. medium-high for 25 mins)?

    • Hmmm ~ this is a tough one. I always use my candy thermometer when cooking caramels or the like. I would cook it over medium instead of medium-high so as not to burn it. Yes, 20-25 minutes sounds about right. The mixture will really deepen in color, so watch this when cooking. It is hard to give you a solid answer, because you also don't want to overcook it. Without the thermometer, you'll really have to go on sight and your best judgment. I hope this helps a little. Let me know. :-)

  4. When making candy, the term “soft crack” refers to when you drop a small bit into a glass of cool/cold water and the candy forms a thread that will bend a bit then crack.

    “Hard crack” is when the candy forms brittle threads that won’t bend at all

    “Soft ball” is a pliable, soft ball (think silly putty)

    “Hard ball” is a solid little ball that won’t flatten

    Soft caramels are usually cooked to firm ball (between soft and hard ball), hard caramels are usually cooked to the soft crack stage.

    Hope that helps!

  5. Pingback: Salted Caramel Brownies

  6. Salted caramel are my favorite all time

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook


You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


FREE recipes sent directly to your inbox...

...never miss a post!