Slow Cooker Turtle Pudding Cake

The slow cooker is a magical kitchen tool. It makes everything from roasted chickens, savory vegetables, breads and desserts. I’m always a little leery when it comes to using it for desserts but the few times that I have, it’s turned out great! Just like this recipe…. chocolate, pecans, almond butter, caramel, whipped cream… YUM! Turtle candies are by far my favorite because I love the combination of chocolate and caramel. This slow-cooker dessert features a warm, moist chocolate pudding cake topped with a simple caramel sauce and fresh whipped coconut cream. You could also serve with fresh ice cream! Makes about 8 servings

Turtle Pudding Cake

1 cup all-purpose flour (*see note below)
1/3 cup coconut sugar or brown sugar
2 Tbsp cacao powder
1 1/2 tsp baking powder
1/2 cup almond milk
2 Tbsp coconut oil, melted
2 tsp vanilla
1/2 cup almond butter
1/2 cup chocolate chips (or Taza Chocolate Bar, broken into pieces)
1/2 cup chopped pecans
Pudding Mixture
1 cup water
1/2 cup coconut sugar (or honey)
2 Tbsp cacao powder
Caramel Sauce
2 Tbsp coconut oil
1/3 cup coconut sugar
1/2 tsp vanilla
1/2 tsp sea salt
Whipped Coconut Cream (optional)

  • In a mixing bowl, combine flour, coconut sugar, cacao powder, baking powder, almond milk, oil and vanilla. Stir until just combined but still crumbly. Slowly fold in almond butter, chocolate pieces and pecans until just combined. Pour pudding mixture into a greased slow cooker.
  • In a small saucepan, combine water, coconut sugar and cacao powder for pudding mixture. Bring to a low boil and cook for about 5 minutes. Slowly pour mixture over cake batter in slow cooker. Cover and cook over high heat for about 2 hours. Turn slow-cooker off or to warm setting. Leaving the lid on, let the cake mixture rest about 30 minutes to finish cooking.
  • Meanwhile, combine coconut oil, coconut sugar, vanilla and sea salt for caramel sauce in a small sauce pan. Bring to a boil over low heat and cook for about 10 minutes. Let rest about 15 minutes. Pour over pudding cake and serve with whipped cream if desired.


*For a Paleo flour blend use 2/3 cup almond flour, 1/4 cup arrowroot starch and 2 Tbsp coconut flour.*


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