Indulge your sweet cravings with these sumptuous no-bake brownies, where layers of rich and decadent flavors come together to create a dessert masterpiece. The journey begins with a luscious raw brownie base, a fusion of medjool dates, almond flour, unsweetened cocoa powder, and the intense notes of Theo Chocolate’s 70% dark chocolate. This foundation is not only a testament to simplicity but also a canvas for the layers that follow.
The heart of these brownies lies in the velvety salted chocolate caramel filling. Crafted from dates, coconut cream, cocoa powder, vanilla extract, and roasted pecans, this layer adds a nuanced sweetness with a touch of savory saltiness. Each bite is a symphony of textures, with the lingering crunch of roasted pecans elevating the overall experience.
Crowning this dessert is a glossy chocolate topping, a fusion of Theo Chocolate and coconut cream. Melted to perfection, it cascades over the caramel layer, creating a smooth, irresistible finish. As the pan makes its way to the freezer, anticipation builds for the moment when these layers solidify into a harmonious blend of taste and texture.
Once set, these brownies emerge as individual squares of pure delight. Whether enjoyed slightly chilled or at room temperature, each bite is a journey through the contrasting layers, showcasing the marriage of raw simplicity and sophisticated flavors. Store these delectable treats in the fridge or freezer for prolonged enjoyment, savoring the essence of homemade goodness with every indulgent moment.
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.
