Vegan Turtle Brownies

vegan turtle brownies

Have you ever made something that tasted so good, you almost didn’t believe that you made it yourself? That’s how I felt about these vegan turtle brownies that I made. DE-LI-CIOUS. It’s hard to say which tasted better, the batter, the date caramel sauce, or the final product. If I absolutely had to make a decision, I would have to say the final product. Ooey, gooey brownies without mucus-inducing dairy or high fructose corn syrup? What more could you ask for in a dessert? I also lined my baking pan with parchment paper which made for a two-second cleanup.

A gift from the gods, indeed.

Check out my recipe for Vegan Turtle Brownies with Date Caramel Sauce after the jump!

Vegan Turtle Brownies with Date Caramel Sauce

vegan turtle brownies

Vegan Turtle Brownies with Date Caramel Sauce

Course Dessert
Cuisine sweets
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 brownies


Date Caramel Sauce

  • 18-20 deglet dates
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1 tbsp melted Earth Balance
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt (add to taste)

Brownie Batter

  • 1 cup chopped walnuts
  • 3/4 cup flour
  • 1/2 cup date caramel sauce
  • 1/2 cup cacao powder
  • 1/2 cup sugar
  • 1/2 cup almond milk
  • 1/2 cup olive oil
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water) (instructions below)
  • 1 tbsp vanilla extract
  • 1 tsp baking powder


  • 13 x 9 inch baking pan
  • parchment paper
  • coconut oil


Date Caramel Sauce

  1. In a food processor, combine the deglet dates, water, maple syrup, melted Earth Balance, vanilla extract, and salt until smooth and creamy. Set aside

  2. Brownie Batter

  3. In a tiny bowl, prep your flax egg. Mix 1 tbsp flax meal + 3 tbsp water and set aside for at least 10 minutes.

  4. In a medium-sized mixing bowl, combine wet ingredients (stir in flax eggs last) and set aside. In a different bowl, combine your dry ingredients and mix well. Combine wet and dry ingredients. 

  5. Preheat over to 350 degrees.

  6. Line your 13 x 9 inch baking pan with parchment paper. Make sure the paper is not hanging over the sides of the pan. Make creases in the parchment paper so that it lays flat in the pan. Grease the paper with coconut oil. 

  7. Slowly pour 1/2 of the batter into the pan (will use the other half later). Bake for 10 minutes and let cool for 10 minutes. 

  8. Using half of the date caramel sauce, add a layer on top of the partially cooked batter. Sprinkle 1/2 of the walnuts on top. 

  9. Mix the other 1/2 of caramel sauce with the other 1/2 of batter and add in 1/2 cup of walnuts. Pour this mixture on top of the partially cooked batter in the baking pan. Sprinkle the rest of the walnuts over the batter and bake for 30 minutes. 

  10. Let the brownies cool for at least 15 minutes and then cut into 10 squares. Lift the parchment paper out of the the pan and place the cooked brownies (still on top of parchment paper) onto a flat surface and let cool completely. 

  11. Try not to eat them all in one sitting. 

Recipe Notes

I left these out uncovered and they stayed moist for about 1 full week before they started to go stale. 

Check out my tutorial on these delicious Vegan Turtle Brownies with Date Caramel Sauce below:


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