Dairy Free, Paleo Turtle Brownies
Ingredients
- 2 cups almond flour sifted, fine
- 1/2 cup unsweetened cacao powder
- 2 tsp baking powder aluminum free
- 1/2 tsp salt
- 1/4 cup coconut oil melted and cooled
- 1 cup coconut sugar
- 2 large eggs
- 1/2 cup almond milk
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce full-fat coconut milk, coconut sugar, sea salt, coconut oil and vanilla extract(can be made from sweetened condensed coconut milk)
Instructions
- Preheat oven to 350º.
- Grease and line an 8×8 baking dish with parchment paper.
- Sift together the almond flour, cocoa powder, baking powder and salt.
- Cream coconut sugar and eggs until “thick”.
- Mix in coconut oil, almond milk and vanilla.
- Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix)
- Pour the batter into the baking dish and smooth.
- Stir in pecans.
- Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter.
- Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean.
- Remove from the oven and cool.
- Cut into 2″ squares and serve with caramel drizzled on top.
Notes
Preheat oven to 350º. Grease and line an 8×8 baking dish with parchment paper. Sift together the almond flour, cocoa powder, baking powder and salt. Cream coconut sugar and eggs until “thick”. Mix in coconut oil, almond milk and vanilla. Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) Pour the batter into the baking dish and smooth. Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter. Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. Remove from the oven and cool. Cut into 2″ squares and serve with caramel drizzled on top.
