Turtle Brownies

Sometimes I don't want to write a blog post. Sometimes I literally just want to publish a recipe and there you go. Done. Complete. Finito Burrito. So I think that's what I'm going to do. Publish this recipe without writing a whole bunch of blah blah blah's about it and just call it a day. 
But what I will say, is that these brownies are freaking delish.
I made them shortly after Christmas when my sugar addiction was going strong and I had a massive hankering for Turtles. Caramel. Chocolate. Pecans. What a great combination of things!
So that's when I created these. A refined sugar, dairy and gluten free version and totally Wholistic-Foodified version of Turtle Brownies.

**The brownie recipe is lightly adapted from 40 Aprons but I did make a few of my own changes. If you make a recipe that isn't fully yours, thats totally cool, but just give people credit.
It's the friendly thing to do. No one likes when their work is stolen, right? Right. 

3 eggs, whisked
1 C coconut sugar
1 tsp vanilla extract
1/2 C + 2 tbsp coconut oil
1 C chocolate chips
1/3 C almond flour
2 tbsp coconut flour
2 tbsp cocoa powder
1/4 tsp mineral salt
1/2 C pecans, roughly chopped

date caramel:
1 C pitted dates
1/2 C maple syrup
1/2 C full fat coconut milk
1 tsp vanilla extract
2 pinches of mineral salt

1/4 C pecans, roughly chopped
large flake sea salt

Preheat oven to 325° and line an 8x8 baking dish with parchment paper.

In a large bowl, whisk together the eggs, coconut sugar and vanilla extract. In a small frying pan, melt coconut oil over low heat. Once melted, add the chocolate chips and stir until fully melted. While the coconut oil and chocolate is melting, mix the almond and coconut flour, cocoa, salt and pecans into the eggs and coconut sugar. Fold in the melted chocolate and coconut oil to create your brownie batter. Transfer to the baking dish and bake for 45-50 minutes or until a toothpick inserted comes out with a few crumbles on it.

While the brownies are baking, soak the dates in hot water for at least 10-15 minutes. Drain water and squeeze out extra moisture with your hands. Add dates to a high speed blender along with maple syrup, coconut milk, vanilla and salt and blend until smooth to create your caramel.

Once brownies are baked, allow to cool for at least 30 minutes before pouring the caramel over top. Garnish with remaining chopped pecans and large flake sea salt. Allow the brownie and caramel to set in the fridge before cutting into 12 squares. These brownies are so soft and fudgy that they are best stored in the fridge!


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