No-Bake Turtle Brownies

CASEY COLODNY

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Instagram: @themindfulhapa | themindfulhapa.com

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INGREDIENTS

Base: Raw Brownie

1 cup pitted medjool dates

¹⁄³ 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

¹⁄³ cup coconut cream

1 tbsp vanilla cocoa powder

1 tsp vanilla extract

¼ tsp salt

¼ cup roasted pecans

Topping: Chocolate Ganache

6 squares 70% vegan dark chocolate

1 tbsp coconut oil

¼ cup coconut cream

METHOD

• Line an 8"x4" 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 2 squares of chocolate.

• 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 the 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.