These Paleo Vegan German Chocolate Brownies are rich, sweet and so delicious. A fudgy brownie topped with a caramel/pecan/coconut layer. They are gluten free, dairy free, egg free and naturally sweetened.
Another brownie recipe and they are so good! German chocolate frosting was always my favorite as a kid. Not homemade, just the store bought kind. The topping to these brownies is so reminiscent of that frosting, but made with all real food ingredients like dates, almond butter, unsweetened coconut and pecans.
Paleo and Vegan Brownies
These brownies are grain free, naturally sweetened and have no dairy which makes them paleo. I used flax eggs instead of chicken eggs and that makes them vegan. They are so crazy good that no one will be able to tell that they carry either of these labels.
You could use 2 regular egg if you don’t need them vegan.
These brownies are rich and fudgy and so irresistible. My go-to when brownie and good even on their own. Sweetened with maple syrup and easy to whip up. I have made these many times as the base of many recipes on my site, but this is the first time making them vegan and they came out great. Even fudgier which I didn’t know was even possible.
The topping is completely sweetened with dates. Those get turned into a simple caramel and mixed with the toasted coconut and pecans. Don’t skip the toasting, it adds so much flavor and is super simple. Note that I drizzled chocolate on top for the pictures. This really isn’t necessary and I don’t write it in the recipe. Feel free to if you want, but it’s mainly just for looks.
I know you will love these paleo vegan german chocolate brownies. They are rich, easy to make, and so delicious. Here are some more brownies to try:
- Fudgy Paleo Brownies
- Paleo Cookie Dough Topped Brownies
- Turtle Brownies (Paleo)
- Paleo Salted Caramel Brownies
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Paleo Vegan German Chocolate Brownies
- 1/3 cup melted coconut oil
- 1/3 cup dairy free chocolate chips
- 1/2 cup maple syrup
- 2 flax eggs*
- 1 teaspoon vanilla
- 1/2 cup cacao powder
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 cup dates
- 3 tablespoons almond butter
- 1/4 cup warm water
- 1 teaspoon vanilla
- 1/8 teaspoon salt if needed
- 3/4 cup finely shredded unsweetened coconut
- 1 cup chopped pecans
- Preheat the oven to 350° and line a 8×8 (or 9×9) pan with parchment paper. Set aside.
- In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the maple syrup. This should cause the mixture to slightly thicken. Pour into a large bowl and add in the flax eggs and vanilla and mix well.
- Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes. Let cool before topping.
German Chocolate Topping
- Preheat the oven to 300° and place the coconut and pecans on a sheet tray and toast for 7-9 minutes, until coconut is lightly brown and fragrant.
- Meanwhile, add the dates to a food processor or high powdered blender. Add in the almond butter, warm water, vanilla and salt. Blend until smooth and caramel-like.
- Once the coconut and pecans are done toasting, place in a medium bowl. Add the caramel mixture to it and stir well to fully combine. Spread the mixture evenly over the brownies.
- Enjoy immediately and store leftovers covered in the fridge for up to a week.
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