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A no-bake brownie base gets topped with a chocolate turtle caramel and finished with a silky layer of homemade ganache.
Cook Time 20 minutes minutes
Total Time 2 hours hours 20 minutes minutes
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If you like your brownies fudgy, you’ve come to the right spot. These FUDGY VEGAN TURTLE BROWNIES are an easy no-bake recipe with three different layers making them the ultimate bite.
No-Bake Brownies With Dates
One of the key ingredients that makes these Turtle Brownies so fudgy are the medjool dates. They are also what sweetens the recipe which keeps it refined sugar free, my favorite type of dessert!
How To Make No-Bake Brownies
These Fudgy Vegan Turtle Brownies have three distinct layers.
Layer 1
You start by making the base – to a food processor you’ll add all of the ingredients for the fudgy brownie including: medjool dates, almond flour, roasted pecans, cocoa powder, vanilla extract, and dark chocolate squares. Once everything is blended you then press in an even layer in a parchment-lined 8×4 loaf pan.
Layer 2
Next up is the filling. To the same food processor, you’ll add all of the ingredients for the chocolate turtle caramel: medjool dates, coconut cream, cocoa powder, vanilla extract, salt and roasted pecans. You then spread this layer on top of the brownie base in the same pan.
Layer 3
Final layer is a homemade chocolate ganache. You can use the double boiler method to melt your chocolate/coconut oil, but I prefer the ease of melting the chocolate in the microwave. I do this in 30 seconds intervals and it usually takes about 90 seconds total for the chocolate to melt. Once the chocolate is melted you stir in the coconut cream and pour your ganache on top of the caramel layer, using a spatula to spread in an even layer.
Move the freezer to let set for a few hours and that’s it – these Fudgy Vegan Turtle Brownies are ready to eat!
Why I love these Fudgy Vegan Turtle Brownies
- Easy to make / no oven required
- Homemade Chocolate Pecan Caramel so good you can eat it plain by the spoonful
- The MOST fudgy raw brownie base
If you like this no-bake recipe, check out some of my other favorites like theseVegan Carrot Cake Energy Balls, Raw Snickers Bars, or these Chunky Monkey Truffles.
As always, I’d love to hear if you try these Fudgy Vegan Turtle Brownies by leaving a comment below!
Fudgy Vegan Turtle Brownies
Cook: 20 minutes minutes
Total: 2 hours hours 20 minutes minutes
Servings: 8 brownies
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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 8x4 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.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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About Casey Colodny
Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.
Reader Interactions
5 comments
Nancy saysMaking these for a friend who is allergic to almonds. Can I use oat flour or something else to substitute?
Reply
- Lea says
Oh my goodness these look like I could eat the whole tray!
Reply
- Casey Colodny says
Hope you can try them!! They’re so good!! 🙂
– CaseyReply
- Serena says
Hihi, how much is 2 square of chocolate? Unfortunately in Iceland this type of chocolate is not sold. Thank you
SerenaReply
- Casey Colodny says
No worries at all! It is a 3oz bar of chocolate and there are 8 squares per bar, so I believe 2 squares of chocolate would be .75oz – if I did the math correctly lol! Hope you love the recipe and let me know if you have any other questions!
– CaseyReply
