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Paleo German Chocolate Brownies

Gooey Chocolately brownie layer topped with a date coconut pecan caramel
Prep Time 15 mins
Cook Time 30 mins
Course baking, chocolate, Dessert, Snack
Cuisine American
Servings 12


  • 1 cup creamy almond cashew coconut butter (can also use cashew butter)
  • 1/2 cup maple syrup
  • 1 egg room temperature
  • 2 tbsp olive oil
  • 1/2 tsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 + 2 tbsp cup cocoa powder
  • 1 tbsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup chopped dark chocolate


  • 1 cup large pitted dates
  • 3 tbsp creamy almond cashew coconut butter
  • 1/4 cup hot coffee ( or water)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup toasted coconut
  • 1 cup toasted pecans


  • Preheat the oven to 325ºF and lightly grease an 8″ baking pan. Line with parchment.
    Mix together the nut butter, maple syrup, egg, olive oil , baking soda, baking powder, cocoa powder, vanilla, and sea salt until combined.
    Pour the brownie batter into the prepared pan and top with chopped chocolate and bake until puffed in the middle but still moist, about 20 minutes.
    Allow to cool and then top with caramel.
    Caramel - Add the dates to a food processor or high powdered blender. Add in the almond butter, warm coffee or 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.
    Can eat right away or store in the fridge for 5 days.
Keyword baked, bar desserts, brownies, chocolate, coconut