These vegan turtle brownies are rich, decadent, and so delicious! Made with black beans and topped with date caramel, crushed pecans, and chocolate chips. Vegan and gluten-free.
What’s better than a gooey brownie? A gooey brownie with CARAMEL! That’s right friends. We’re making Turtle Brownies that are 100% vegan and gluten-free but don’t lack in the flavor department. Would you believe me if I told you the base of these brownies is made from black beans? That’s right! Not only are these brownies delicious, but they’re also healthy 🙂
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
Vegan Turtle Brownies (Gluten-Free)
These turtle brownies are rich, decadent, and so delicious! Made with black beans and topped with date caramel, crushed pecans, and chocolate chips. Vegan and gluten-free.
Ingredients
- 1-15 oz can of Black Beans rinsed thoroughly and drained
- 2 Flax Eggs 2 Tbsp flaxseed meal + 5 Tbsp water
- 3 Tbs Applesauce
- ¾ cup Cacao Powder
- ¼ tsp Sea Salt
- ¼ cup Coconut Sugar
- ¼ cup Pure Maple Syrup
- 1 ½ tsp Baking Powder
Toppings
- ⅓ cup Pecans chopped
- ¼ cup Dairy-Free Chocolate Chips
- ¼ cup Date Caramel 5 Medjool dates blender with 1/4 cup nut milk
Instructions
- Preheat oven to 350 degrees F and lightly grease a 12-slot standard size muffin pan (you will only need 10 slots). Rinse and thoroughly drain your black beans.
- Prepare the flax eggs by combining flax and water in a small bowl.
- Add black beans, flax eggs, applesauce, cacao powder, vanilla, salt, coconut sugar, maple syrup, and baking powder to a food processor or high-speed blender.
- Puree until very smooth, scraping down the sides as needed. Stir in the chocolate chips.
- Add the brownie batter to the prepared muffin tin and smooth the tops with a spoon or your finger. Then add a spoonful of date caramel to each brownie and smooth it down with the back of a spoon.
- Top with pecans and extra chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tin. Mine only took 25 minutes.
- Remove from oven and let cool for 20 minutes before removing from pan. They will be tender, so gently run a knife around the sides, and then lift out with a fork.
- The insides are meant to be fudgy. Enjoy with a scoop of dairy-free vanilla ice-cream – YUM!
