Raw Turtle Brownie Bites

My Mother asked me to make some raw brownies for a get together she was going to, and although I could have made plain ones, I am never one to do the minimum so I decided to make turtle brownies.  Well, turtle brownie bites.  You see, these are so decadent a small one will do hence the bites.
I made a rich raw chocolate brownie base that melts in your mouth, then topped it off with sweet, sticky raw caramel and a pecan slice, and dipped them in dark chocolate.  They were a chocolate lover's dream!  If you omitted the pecan these would be nut free (although not technically turtle anymore) and still delicious!
My Mom described them as candy/brownies, and she is right!  They are decadent and rich, but sooo good!  Be warned they are addictive!

Raw Turtle Brownie Bites
Makes about 20

8 soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
2 cups finely shredded dried coconut
1 cup raw sprouted oat flour or sprouted buckwheat flour
1/2 cup raw cacao powder
1/4 cup raw coconut nectar or maple syrup
1/2 tsp sea salt
1 tsp pure vanilla extract

10 soft medjool dates
3 Tbsp raw coconut nectar or maple syrup
1/4 cup raw coconut butter
1/4 tsp sea salt
1 tsp pure vanilla extract
2-3 Tbsp filtered water as needed

20 pecans

3/4 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or maple syrup
a pinch sea salt

For the brownie, combine the dates, coconut, almond flour, and cacao powder in the food processor and process until well blended and the consistency of flour.  Add the nectar, sea salt, and vanilla and process until smooth and starting to hold together when squeezed (if it doesn't add a little more agave nectar).  Turn out onto a foil lined sheet pan, and press into a square about 1 1/2 inches thick, using a rolling pin to flatten and trimming the edges if not straight with a sharp knife.
To make the caramel, process all ingredients except for water in the food processor until smooth and well blended.  Add a few Tbsp water as needed to create a caramel consistency Spread over squares.
Place in the freezer until firm, about 30 minutes.  Once firm, cut into 1 1/2 inch squares, press a pecan into the top of each and place back in the freezer while you make the chocolate.
To make the chocolate, whisk together all ingredients until smooth.  Remove the brownies from the freezer, set the chocolate bowl next to them.  Dip each brownie into the chocolate (very carefully, letting the excess drain off, I set it on a fork while dipping to allow for that) and them placing it back onto the foil.  Once the brownies have all been dipped, place them in the freezer to harden (just about 3-5 minutes).  Enjoy!  Extras can be stored in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. August 25, 2013 at 18:55

    Oh my goodness, Amy!! You're rawesome (as always! I don't think you'll ever stop being so awesome! ;)) This looks so delicious!! I'd love to make this ASAP. Great idea on adding caramel to brownies! Mmmmm... Very clever! :) I love the pictures! SO mouth-watering!! The more I visit your blog, the more I fall in love with it!! :) <br /><br />Have a wonderful weekend! xoxo

    • August 26, 2013 at 05:31

      Thanks so much Miliany :)! You are awesome too, and I always love hearing from you. Hope you have a wonderful week :)!

  2. August 25, 2013 at 20:24

    Amy, I absolutely LOVE all that you post (and by the way, I THANK YOU for sharing!). I actually think you're brilliant! :) I especially love all your kale chip recipes and once I get my dehydrator (I know, I don't have one as of yet but plan to real soon), I will be making many of them often! <br /><br />My q for you is regarding dates. I, too, use dates in many of my sweet concoctions (but only started about a year ago on a regular basis) and it is quite clear that they truly ARE essential in making healthy versions of delectable delights and other creations, but what is one to do when they're not in season and can't be found in the stores any longer? The store where I usually get my Medjool Dates has been out of them for weeks and just yesterday I finally asked about them. That's when I found out that they actually have a season. So what is a person to do year round? Do you get yours online? Just curious to know your thoughts/suggestions. Thanks so much, again, for all that you do and for your time. Dana

    • August 26, 2013 at 05:33

      Thank you, I am happy to share :)! Dates can always be found here year round. They are dried of course (I have never seen a fresh one in my life). You might be able to order them online, I have never looked but I am sure there is a supplier, I would seek one out. Maybe you can get them in bulk cheaper that way as well.

    • August 26, 2013 at 05:33

      Me too :)!

  3. August 25, 2013 at 23:18

    Wow...amazing! Will give these a try for sure...though, not sure how long they will last!!

    • August 26, 2013 at 05:34

      Thank you, I hope you do try them :)!

  4. August 26, 2013 at 04:23

    I am so making these! The caramel looks amazing. :) I think there may be a tiny error in the last paragraph of the directions. It says "place the chopped almonds in a bowl next to that" but I didn't see almonds in the ingredient list. FYI. ;) Thanks for posting the recipe!

    • August 26, 2013 at 05:34

      Thank you :)! I fixed the error, it was because I based it off of one of my other recipes that had almonds and did not change that. Oops ;).

  5. August 26, 2013 at 18:38

    Thanks Amy, Your recipes look fantastic, and as a naturopath I share them with my patients

    • August 26, 2013 at 20:45

      Thank you, I amm glad you enjoy it :)!

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