These Paleo Turtle Brownies have a rich, chocolate base, layered with caramel, topped with pecans and chocolate chips and drizzled with more caramel. A decadent treat that is gluten free, dairy free, and low FODMAP.
This post is sponsored on behalf of Santa Barbara Chocolate. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
The Best Chocolate
I am very excited to be sharing this recipe and telling you about my favorite unsweetened chocolate chips and cocoa. I found Santa Barbara Chocolate through Instagram and was a little hesitant at first to buy 3 pounds of unsweetened chocolate chips, but I figured I could use them to bake if nothing else. I was blown away at how good the chocolate chips are. I triple checked the bag to make sure I got the right product because they are good straight from the bag. They aren’t bitter like other unsweetened chocolate and of course they are great in desserts as well. I reached out to see if they would want to sponsor a post and they agreed which makes me happy because now I get to tell all you about them and how great they are. Their Vegan Cocoa is also amazing, it is so rich and dark. I’m looking forward to trying their other products because I know they’ll be just as good. They have coconut sugar sweetened chocolate chips as well which I know a lot of people look for.
Another thing I love about their chocolate is that some of it is Fair Trade which means the workers tending the cacao trees where it comes from are paid a fair wage. This is a big thing I look for when buying chocolate.
This is the third month of my healthy baking challenge. Last month was the Paleo Whole30 Pesto Turkey Burgers and Paleo Peach Pie Crumb Bars. It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between July 1st-31st
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: email@example.com (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I also shared Paleo Whole30 Sausage Summer Vegetable Soup and if you make both recipes you are entered twice! Then we’ll start over the next month. I’m looking forward to seeing all the recreations.
- Just a note, Santa Barbara Chocolate is sponsoring this post, but not the challenge. I’m am using my own money for the winner.
Low FODMAP Brownies
I’m happy to be sharing a low FOMDAP dessert. It’s not always easy to make them since a lot of paleo baking ingredients aren’t low FODMAP. But these are sweetened with maple, use a little coconut flour, and use SunButter and pecans which are allowed nuts are seed butter. You can use pecan butter if you want for the caramel and still have it be low FODMAP.
If you didn’t figure it out, these are based off the popular dessert, Turtles, which are pecans with caramel covered in chocolate. These brownies have all the same flavors, but in gooey brownie form! I know you will love these Paleo Turtle Brownies, they are rich, fudgy, sweet, and so delicious!
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Paleo Turtle Brownies
- 3/4 cup raw pecans
- 1/2 cup No Sugar Added SunButter*
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1/2 cup melted coconut oil or ghee
- 1/3 cup Santa Barbara unsweetened chocolate chips
- 1/2 cup maple syrup
- 1/2 cup Santa Barbara Vegan Cocoa Powder
- 2 large eggs
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup Santa Barbara unsweetened chocolate chips
- Toast the pecan. Preheat oven to 350° and place pecans on a sheet tray. Drizzle with a little oil and sprinkle with a little salt if desired. Bake 7-8 minutes, until fragrant. Let cool and chop. Set aside.
- While the pecans are toasting, make the caramel. In a small bowl, combine the SunButter, maple syrup, coconut oil, and vanilla. Stir until smooth. Set aside.
- Make the brownies. Line a 8x8 (or 9x9) pan with parchment paper and set aside. Combine the coconut oil and chocolate chips in a small sauce pan. Heat over medium heat until just melted, just a couple minutes, stirring the whole time. Remove from heat, pour into a medium bowl and add the maple syrup. Add in the cocoa powder, sift if needed. Stir to combine. Add in the eggs (mixture will be cool enough now to not cook them) and stir. Add in the coconut flour, salt and vanilla and stir again, making sure no dry spots remain.
- Scoop half of the mixture into the pan and spread evenly. Top with half of the caramel, carefully spreading it all over. Sprinkle with half the pecans and then scoop the remaining half of the brownies batter on top. This needs to be done carefully, spreading the batter over the caramel and pecans without mixing too much. Top with remaining pecans and the 1/4 cup chocolate chips. Bake 20-22 minutes. Drizzle with remaining caramel and serve.
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