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Paleo German Chocolate Brownies | Get Inspired Everyday!

Healthy German Chocolate Brownies

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5 from 8 reviews

  • Author: Kari Peters
  • Total Time: 40 minutes
  • Yield: 16 - 2" brownies 1x
  • Diet: Gluten Free


Deeply chocolately brownies topped with a caramel, coconut, pecan topping!



Brownie Base:

1 cup cashew or almond butter

1/2 cup maple syrup

1 egg

2 Tablespoon melted ghee, or butter

1/2 Teaspoon baking soda

1/2 Teaspoon baking powder

1/4 cup + 2 Tablespoons cocoa powder

1 Teaspoon vanilla extract

1/4 Teaspoon sea salt

Caramel/Coconut Topping:

1/2 cup coconut cream, skimmed from the top of 1 refrigerated can coconut milk

2 egg yolks

1/2 cup coconut sugar

1 Teaspoon vanilla extract

Pinch of sea salt

1/4 cup or 4 Tablespoon ghee or butter

1/2 cup chopped toasted pecans

1 cup unsweetened toasted coconut, large flakes or finely shredded, see notes


Preheat the oven to 325ºF and lightly grease an 8″ baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.

Mix together the cashew butter, maple syrup, egg, melted ghee/butter, baking soda, baking powder, cocoa powder, vanilla, and sea salt until combined.

Pour the brownie batter into the prepared pan and bake until puffed in the middle but still moist, about 20 minutes.

Let the brownies cool while you make the caramel coconut topping. In a medium sized saucepan, combine the coconut cream, egg yolks, coconut sugar, vanilla, sea salt, and ghee/butter. Place the saucepan over a pan of simmering water to create a double boiler. Cook whisking constantly until the mixture is lightly bubbling and thick, about 7-10 minutes. Do not cook over direct heat or to a rolling boil as you risk scrambling the eggs in the topping.

When the topping has thickened, remove it from the double boiler and stir in the pecans and coconut flakes. Let the topping sit for 10 minutes or so to thicken up. Then pour the topping over the brownies.

Refrigerate until completely cooled and easily sliceable, 2-3 hours. Or let the brownies sit on the counter for 5-6 hours before serving. If the brownies are at room temperature, the topping will be on the softer side.

Refrigerate any leftovers for 2-3 days, or freezer for several weeks.


I used large flakes of unsweetened coconut for this recipe, but it’s really just a matter of preference. You can also use fine shred, but just make sure whatever you go with is unsweetened!

  • Prep Time: 20
  • Cook Time: 20
  • Category: Baking
  • Method: Stove top and oven
  • Cuisine: American