Date “Turtle” Brownies
These are so incredibly gooey and decadent with just a hint of saltiness from the date “caramel” to counter balance the sweetness.
Servings
16
Ready In:
45
Calories:
220
Sugar:
8 grams
Good For:
Dessert
Inroduction
About this Recipe
By: Jacalyn Brull
What I absolutely love about these brownies are that they are incredibly decadent, but are basically made from nuts and dates. They aren’t a low calorie or sugar free dessert by any means, but are definitely a healthier version of the traditional sweet treat. All of the sugar except an optional tablespoon of maple syrup comes from dates. Although dates are somewhat high in sugar, they are both low on the glycemic index and are chock full of fiber which can help reduce your LDL cholesterol ( what they call the “bad” cholesterol) and help with your digestion. Just two dates contain over 3 grams of fiber!! They are high in antioxidants and also contain a variety of vitamins, minerals including iron, potassium, magnesium & B vitamins. Okay, enough of me going on the healthy date “soap box”.
The “salted caramel” topping can also be used for a great “fondue” like dipping sauce simply by adjusting the amount of hot water to 3/4 cup ( or add to your desired consistency). I originally was making the recipe with 1tbsp. of maple syrup and 3tbsp. of ghee. This was a highly rich, sweet and buttery “caramel”. I wanted to see if it could taste as good by making it much healthier and removing both the maple syrup and ghee. The end result was still incredibly delicious, but not quite as rich. Now when I make the recipe for others, I make it with the added 1/2 tsp. maple syrup and 1 tbsp. of ghee. If I were making it just for myself I would eliminate both since it is healthier and I tend not to like my desserts quite as sweet. Play around with it and tell me what you think.
Ingredients
The Brownies:
Use the Grain Free Brownie Recipe. Click below
Onced baked, let the brownies cool before topping with the “salted caramel“, nuts and chocolate.
The main ingredients for the date ” salted caramel” minus the cinnamon and coffee powder.
The Date “Salted Caramel” Topping:
- 9 Medjool dates
- 1/4 cup very hot water
- 1 tbsp. coffee powder
- 1/3 tsp. cinnamon
- 3 tsp. Bourbon vanilla extract
- 1/2 cup almond butter
- 1/2 tsp. sea salt
- 1/2 tsp. maple syrup (optional)
- 1 tbsp. grass fed ghee (optional)
For the topping:
- 3 tbsp. chopped pecans
- 3tbsp. chocolate ganache https://abetrlife.com/dairy-free-chocolate-ganache/
The espresso powder is added into this recipe not so much for the coffee flavour itself ( although that is nice), but for the roasted “bitterness” that it imparts to the “caramel”. It replaces the “burnt sugar” finish that you would taste with a real caramel. You can easily replace the espresso powder with an instant decaf coffee or a coffee substitute /roasted barley & chicory powder to achieve the same effect. For those of you who do not like the taste of coffee or that roasted bitter finish, the “caramel” is just as good using only the vanilla and skipping the powder all together. The base that creates the “caramel” really is the mixture of the date paste with the almond butter.
I typically add a heaping 1/2 tsp. of the sea salt because I really like how the saltiness off sets the sweetness. If you aren’t a salty to sweet fan then lower the amount of salt, however no lower than a 1/4 tsp. since some salt is needed to bring out the other flavours.
Step by Step Instructions
Step 1
De pit and finely chop the dates
Step 2
Combine the water, coffee powder & cinnamon and heat to a pre boil.
** note: The picture below shows this process, but for a “dipping sauce” consistency, so it has more water in it. The process, however, is the same.
Step 3
Add the dates and stir to combine. Let the mixture set for 5-10 minutes to allow the dates to absorb the liquid. You can do this in a seperate pot or in the food processor. If you are doing it all in the foood processor you will have to use a spatula to scrap the bottom several times to make sure that it is all incorporated.
Step 4
blend until it becomes a smooth paste and there are no more pieces of dates in the mixture.
Step 5
Add in the almond butter. salt and vanilla. Blend until fully incorporated. It should have the consistency of a thick caramel.
Step 6
If wanting a sweeter and richer “caramel” add in the optional maple syrup and ghee. Combine until smooth
Step 7
Use a spatula to top and smooth the mixture onto the cooled brownies ( that are still in the baking pan).
Sprinkle the top with chopped pecans and chocolate ganache drizzle. https://abetrlife.com/dairy-free-chocolate-ganache/
I use the 2:1 chocolate to coconut milk ratio for the ganache and use only about 3 tablespoons of chocolate since it doesn’t take much to drizzle. Dunk a fork or your whisk to the still warm and liquid ganache and flick your wrist back and forth to create a nice “Jackson Pollock” splattered effect over the top. Refrigerate for about an hour before removing brownies from the pan to cut.
Wow, these sound delicious, I’ll have to try them!
Michael I hope that you like them. Let me know what you think and if you have any suggestions or variations.