Fudgey cassava flour paleo Turtle Brownies with chocolatey brownie, vegan caramel sauce, and crunchy pecans make the perfect gluten-free treat!

Paleo Turtle Brownies (Gluten Free, Dairy Free)

I’ve said it before and I’ll say it again: as adults, we really need to up our brownie game. We eat so many plain boxed brownies growing up and while I’m all for a warm edge piece with some ice cream, I think we owe it to ourselves to upgrade past the Betty Crocker Fudge Brownie Mix of our youth. That’s why I’ve been intent on creating so many variations of my cassava flour brownie base. Life is too short for basic brownies.

Today we’re making turtle brownies, and when I say that these will completely change your brownie life, I mean it. One bite into the caramel chocolate goodness and you’ll be a changed human!

How do you make Turtle Brownies?

Let’s start off with what Turtle Brownies actually are. This might sound obvious to some of you, but to kids like me who were raised on chocolate chip cookies alone, turtle brownies are an anomaly. I didn’t even know turtle chocolates were a thing until much later in my life when I was finally introduced to the nutty, chocolate caramel combo. All of this to say that these are chocolatey pecan brownies topped with a caramel sauce and pecans. Oh! And flaked salt, which is an absolute must.

First you’ll make the caramel sauce so it can cool and thicken a bit more. Then you’ll bake the brownie layer, which is my basic cassava flour brownies recipe with pecans mixed in. Once the brownies are cooked and cooled you’ll top them with caramel sauce and pecans, and you’re ready to enjoy!

Here are the ingredients you’ll need for paleo brownies:

• Cassava flour: I used Otto’s cassava flour to make this recipe. A different brand of cassava flour may not have the same results as the moisture in cassava flours can vary, though brownies are pretty forgiving so this is probably an ok time to stray if you need to.
• Coconut Flour: Just a touch to help bind the brownies.
• Coconut sugar: my sweetener of choice. You can use regular cane sugar if needed.
• Cocoa Powder: I use Rodelle cocoa powder for my brownies.
• Chocolate Chips: 1 cup of chocolate chips or chunks. I used Raaka for this recipe.
• Baking soda: just a touch of baking soda for that fluff factor.
• Coconut oil: softened, but not too hot. You can also use ghee if needed.
•  Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
• Pecans: Essential to the “turtle” part of the brownies
• Flakey Sea Salt: I use Maldon salt on everything.

How to make Dairy-Free Caramel

The star of these turtle brownies is the delicious salted caramel sauce that contrasts perfectly against the nutty pecans. I made a dairy-free caramel sauce using coconut cream and sugar and topped it on the brownies. If you’ve made my recipes before you’ve probably come across this caramel sauce since I tend to find lots of excuses to use it 🙂

To make the vegan caramel, simple whisk sugar, coconut cream, and a hint of vanilla and salt in a saucepan until thickened and reduced. I like to immediately pour my caramel into a pyrex cup and place it in the fridge to cool and thicken more.

Nut-Free Cassava Flour Brownies:

Even though there are pecans in this recipe I still wanted to use a cassava flour base for the brownies so they could easily become nut-free if needed. If you can’t have any nuts at all you can omit the pecans from the recipe and just top the brownie layer with the caramel. It will still be absolutely delicious! You can also use a different kind of nut depending on what you have on hand. While they might not be traditional Turtle brownies, they will still be a great treat!

How to Store Cassava Flour Paleo Brownies:

I keep most things in the fridge to give them a longer shelf life. You can cover these in a Tupperware container and keep them for up to 5 days in the fridge, or 3-4 days on the counter. I wouldn’t recommend freezing brownies.

Other Paleo Chocolate Recipes:

• Cashew Butter Stuffer Brownies
• Chocolate Cake with Cashew Butter Frosting
• Tahini Chocolate Chip Cookies

Without further ado, it’s time to make some Paleo Turtle Brownies! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Paleo Turtle Brownies

Fudgey cassava flour paleo Turtle Brownies with chocolatey brownie, vegan caramel sauce, and crunchy pecans make the perfect gluten-free treat!

COURSE Dessert

PREP TIME 10 minutes

COOK TIME 45 minutes

TOTAL TIME 55 minutes

SERVINGS 16

INGREDIENTS

• 2 large eggs
• 3/4 cup coconut sugar
• 1/3 cup coconut oil
• 1 cup dairy-free chocolate chips
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cassava flour
• 1 tbsp coconut flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup chopped pecans

Salted Caramel:

• 1 cup coconut cream
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 1/4 tsp salt more for a saltier caramel

For topping: additional flakey salt and pecans

INSTRUCTIONS

1. To make caramel: Combine all ingredients in a saucepan over medium heat. Once the mixture begins bubbling reduce heat and simmer for about 14 minutes, stirring frequently, until mixture is reduced and thickened. Pour into a jar and place in the fridge to cool (it will thicken when cooled).

2. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
3. In a medium bowl whisk eggs and sugar with an electric mixer until well combined (you want the sugar to begin to dissolve.)

4. Use either a saucepan or microwave to melt chocolate chips and coconut oil. If using the microwave melt in 15 second intervals, whisking in between until smooth to make sure it doesn't burn. Add into the eggs and stir well until combined.

5. Add cassava flour, coconut flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgey. Fold in chopped pecans.
6. Pour batter into the prepared dish and smooth until even.
7. Bake for 20-25 minutes, or until brownies are set. Allow to cool for at least 30 minutes before topping with caramel.
8. Once brownies are cool, spread caramel evenly over the top. Top with additional flaked salt and pecans. Slice and enjoy!