These Paleo Vegan German Chocolate Brownies are decadently fudgy and naturally sweetened. A dense chocolate brownie base is topped with a date-based caramel mixed with toasted coconut and pecans. Gluten-free, dairy-free, and egg-free (flax eggs used), they satisfy any chocolate craving with real-food ingredients.
This is another favorite brownie on the site. The topping on these brownies evokes classic German chocolate frosting but uses whole ingredients: dates blended into a caramel, almond butter for creaminess, unsweetened coconut, and chopped pecans for crunch. The result is familiar and nostalgic without refined sugars or dairy.
Paleo and Vegan Brownies
These brownies are grain-free, naturally sweetened with maple syrup, and free of dairy, which aligns them with paleo guidelines. Flax eggs replace chicken eggs, making the recipe vegan-friendly. The texture is incredibly fudgy — even more so than some traditional versions — and most people won’t notice they’re paleo or vegan. If you prefer, you can substitute two regular eggs instead of flax eggs.
The layers
The base is a rich, fudgy brownie that’s simple to make and sweetened with maple syrup. It pairs perfectly with the topping: dates are blended into a thick, caramel-like paste, then folded into toasted coconut and pecans. Toasting the coconut and nuts is optional but highly recommended — it deepens the flavor and adds a toasty crunch.
Note: the photos show an optional chocolate drizzle on top. That adds visual appeal but isn’t necessary for flavor, so it isn’t included in the instructions. These brownies are delicious on their own and keep well refrigerated.
You’re going to love these — rich, simple to prepare, and full of texture from the coconut and pecans. If you enjoy brownies, try some of the other variations on the site for more inspiration.
- Fudgy Paleo Brownies
- Paleo Cookie Dough Topped Brownies
- Turtle Brownies (Paleo)
- Paleo Salted Caramel Brownies
Paleo Vegan German Chocolate Brownies
Ingredients
Brownies
- 1/3 cup melted coconut oil
- 1/3 cup dairy-free chocolate chips
- 1/2 cup maple syrup
- 2 flax eggs*
- 1 teaspoon vanilla
- 1/2 cup cacao powder
- 1/4 cup coconut flour
- 1/4 teaspoon salt
Topping
- 1 cup dates
- 3 tablespoons almond butter
- 1/4 cup warm water
- 1 teaspoon vanilla
- 1/8 teaspoon salt, if needed
- 3/4 cup finely shredded unsweetened coconut
- 1 cup chopped pecans
Instructions
Brownies
- Preheat the oven to 350°F (175°C) and line an 8×8 or 9×9 pan with parchment paper.
- In a medium saucepan over medium heat, combine the melted coconut oil and chocolate chips. Whisk until smooth and lump-free. Remove from heat and stir in the maple syrup; the mixture will thicken slightly. Transfer to a large bowl, add the flax eggs and vanilla, and mix well.
- Add the cacao powder, coconut flour, and salt. Stir until no dry pockets remain. Pour into the prepared pan and bake for 20–23 minutes. Allow to cool before adding the topping.
German Chocolate Topping
- Preheat the oven to 300°F (150°C). Spread the shredded coconut and chopped pecans on a sheet tray and toast for 7–9 minutes, until the coconut is lightly golden and fragrant.
- While toasting, place the dates in a food processor or high-powered blender. Add the almond butter, warm water, vanilla, and a pinch of salt. Blend until smooth and caramel-like.
- Combine the toasted coconut and pecans in a medium bowl. Stir in the date caramel until fully combined, then spread evenly over the cooled brownies.
- Enjoy immediately or store leftovers covered in the fridge for up to a week.
Notes:
Nutrition Information
