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 agave nectar or raw honey 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
3/4 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw agave nectar, or raw honey 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 agave 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.