Cook: 20 minutes
Total: 2 hours 20 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.
