Vegan Turtle Brownies

Preparation Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 8 brownies

Introduction: Indulge in the ultimate vegan treat with these luscious Turtle Brownies! Crafted with layers of rich flavors, from a fudgy base to a decadent caramel filling, and topped with a smooth ganache, each bite promises a symphony of textures and tastes. Whether you’re following a plant-based diet or simply craving a delightful dessert, these brownies are sure to impress.

Ingredients:

For the Base:

  • 1 cup pitted Medjool dates
  • ⅓ cup almond flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup roasted pecans
  • 2 squares of 70% dark chocolate

For the Filling:

  • 1 cup pitted Medjool dates
  • ⅓ cup coconut cream (or top part from a refrigerated can of full-fat coconut milk)
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup roasted pecans

For the Topping:

  • 6 squares of 70% dark chocolate
  • 1 tbsp coconut oil
  • ¼ cup coconut cream

Instructions:

  1. Prepare the Base: Line an 8×4 loaf pan with parchment paper. In a food processor, blend the dates until they form a ball. Add almond flour, cocoa powder, and vanilla extract. Blend until combined. Incorporate roasted pecans and pulse until the mixture sticks together easily. Finally, pulse in the squares of dark chocolate. Transfer the mixture to the lined loaf pan and flatten into a single layer.
  2. Create the Filling: In the same food processor, blend dates until they form a ball. Add coconut cream, cocoa powder, vanilla extract, and salt. Blend until smooth. Pulse in roasted pecans until only small pieces remain. Spread the salted chocolate caramel layer evenly over the brownie base using a spatula.
  3. Make the Topping: In a microwave-safe bowl, melt the dark chocolate squares with coconut oil. Once melted, stir in coconut cream until smooth. Pour the chocolate coating over the salted caramel layer and spread evenly with a spatula.
  4. Chill and Serve: Place the pan in the freezer and let it set for 1-2 hours. Once set, remove from the freezer and cut into 8 squares. For long-term storage, store the brownies in an airtight container in the fridge or freezer. These brownies are best enjoyed slightly chilled or at room temperature.

Conclusion: With layers of indulgence in every bite, these Fudgy Vegan Turtle Brownies are a must-try dessert for any occasion. Whether you’re hosting a gathering or simply treating yourself, the combination of rich chocolate, caramel, and nutty flavors will satisfy even the most discerning sweet tooth. Enjoy the decadence of these vegan delights and share the joy with friends and family.

Fudgy Vegan Turtle Brownies

Cook: 20minutes minutes

Total: 2hours hours 20minutes minutes

Servings: 8 brownies

A no-bake brownie base gets topped with a chocolate turtle caramel and finished with a silky layer of homemade ganache.

Ingredients

Base

  • 1 cup pitted medjool dates
  • ⅓ cup almond flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup roasted pecans
  • 2 squares theochocolate 70% dark chocolate

Filling

  • 1 cup pitted medjool dates
  • ⅓ cup coconut cream (or sub top part from can of refrigerated can of full fat coconut milk)
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup roasted pecans

Topping

  • 6 squares Theo chocolate 70% dark chocolate⠀
  • 1 tbsp coconut oil
  • ¼ cup coconut cream*

Instructions

  • Line a 8×4 loaf pan with parchment paper and set aside.
  • Make your raw brownie base – in a food processor, blend together dates until they form into a ball. Next, add in your almond flour, unsweetened cocoa powder, and vanilla extract until combined. Add in your roasted pecans and blend together – mixture should stick together easily when you press between your fingers. Finish by pulsing in the x2 squares of @theochocolate.
  • Move raw brownie base to the parchment-lined loaf pan and flatten to a single layer.
  • Make your salted chocolate caramel – in the same food processor, blend together dates until a ball forms. Add your coconut cream, cocoa powder, vanilla extract and salt until you have a smooth consistency. Finish by pulsing in your roasted pecans until only small pieces remain.
  • Add the salted chocolate caramel layer on top of the brownie layer, using a spatula to spread in a single even layer.
  • Make the chocolate topping – in a microwave-safe bowl, melt the 6 squares of dark chocolate with 1 tbsp of coconut oil. Once chocolate is melted, stir in your coconut cream.
  • Pour chocolate coating over the salted caramel layer in the loaf pan, again, using a spatula to spread in a single even layer.
  • Move pan to the freezer and let set for 1-2 hours. Remove and cut into 8 squares. Store in an airtight container in the fridge or freezer for longer term storage. Best served slightly cold or at room temperature.