No Bake Vegan Turtle Brownies

These no bake vegan turtle brownies have an incredibly rich flavor: with a raw (and gluten-free!) base of almond flour, dates, cocoa, chocolate, and pecans, and a salted caramel filling, they are finished off with a chocolate ganache for the ultimate vegan brownie experience!

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
No Bake Vegan Turtle Brownies

No Bake Vegan Turtle Brownies


Ingredients

Scale

Base – Raw Brownie

  • 1 cup pitted medjool dates
  • ⅓ cup almond flour 
  • ¼ cup + 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup roasted pecans
  • 2 squares, 70% dark chocolate

Filling – Salted Chocolate Caramel

  • 1 cup pitted medjool dates 
  • ⅓ cup coconut cream 
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup roasted pecans

Topping – Chocolate Ganache

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

Instructions

  1. Line a 8×4 loaf pan with parchment paper and set aside.
  2. 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 – the mixture should stick together easily when you press between your fingers. Finish by pulsing in the x2 squares of chocolate.
  3. Move raw brownie base to the parchment-lined loaf pan and flatten to a single layer.
  4. 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.
  5. Add the salted chocolate caramel layer on top of the brownie layer, using a spatula to spread in a single even layer.
  6. 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.
  7. Pour chocolate coating over the salted caramel layer in the loaf pan, again, using a spatula to spread in a single even layer.
  8. Move pan to the freezer and let set for 1-2 hours.

Notes

Find more of Casey’s recipes at The Mindful Hapa.

No Bake Vegan Turtle Brownies

If you loved these no bake vegan turtle brownies, you might also like…

No Bake Bounty Bites

No Bake Frozen Double Chocolate Caramel Bar

No Bake Chocolate and Hazelnut Vegan Cheesecake

Or click here for more delicious vegan brownie recipes!

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.