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Dark Chocolate 'Turtle' Stuffed Brownies (Gluten Free, Grain Free, Dairy Free)

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 9 Brownies


Homemade Caramel Sauce (or can use store-bought)

  • 1 cup full fat coconut milk
  • 1/4 cup coconut sugar
  • 1 tsp coconut flour
  • pinch of sea salt
  • 1/2 tsp vanilla

Brownie Batter

  • 1 cup dairy free chocolate chips (I use Lily's)
  • 1/2 cup coconut oil
  • 2 eggs
  • 6 tbsp coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup cacao powder
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • pinch of sea salt
  • 1/4 cup pecan halves


  • Preheat the oven to 350 degrees.
  • Make the homemade caramel sauce: combine the coconut milk and coconut sugar in a small saucepan over medium-high heat. Bring to a slight boil and reduce heat to medium-low to simmer.
  • Stir in the coconut flour. Simmer for 20 minutes or until thickened by half, whisking frequently.
  • Remove from heat and stir in the vanilla and sea salt. Let cool slightly while you prepare the brownie batter.
  • Make the brownie batter: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between until fully melted. Set aside to cool slightly.
  • In a stand mixer, beat the eggs and coconut sugar. Add vanilla, and chocolate + coconut oil mixture. Mix again to combine.
  • Sprinkle in the almond flour, cacao powder, coconut flour, baking powder, and salt. Mix until just combined.
  • Line a square baking dish with parchment paper and spray with cooking oil.
  • Pour about half of the brownie mixture evenly in to the bottom of the pan.
  • Cover with the homemade caramel sauce (if using store-bought use 1/2 cup).
  • Layer on the pecan halves evenly over the caramel.
  • Enclose the caramel and pecans with the rest of the brownie batter, carefully spreading the mixture across the top.
  • If needed, use a butter knife to spread it so the caramel and pecans do not get mixed in with the batter.
  • Bake for 30-40 minutes until it comes out clean with a toothpick. (Keep an eye on it- don't over bake!)
  • Let cool slightly then cut in to squares.