NO BAKE COCONUT BROWNIES
Rich fudgy no bake coconut brownies made with dates nuts cacao and coconut cream for a healthy vegan gluten free treat.
TIME: 2 HOURS
DIFFICULTY: EASY
SERVINGS: 16 PIECES
NUTRITIONAL FACTS
Calories
210
Fats
12 g
Saturates
5 g
Carbs
24 g
Sugars
18 g
Protein
3 g
Fibre
3 g
Salt
0.1 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
Brownie layer
- 400 g Medjool dates, pitted, soft
- 140 g raw almonds
- 120 g raw walnuts
- 50 g cacao powder
- 1 tsp vanilla extract
- ¼ tsp salt
Coconut layer
- 160 g unsweetened shredded coconut
- 60 ml coconut cream
- 60 ml maple syrup, or honey or agave syrup
- 30 ml melted coconut oil
- ¼ tsp salt
Optional chocolate ganache
- 170 g vegan dark chocolate
- 30 ml coconut cream
- 15 ml coconut oil
EQUIPMENT
- Food processor
- 20×20 cm baking tin
- Baking paper
- Small saucepan
METHOD
- Brownie layer
- Add all ingredients to a food processor and blend until thick and sticky.
- Press the mixture firmly into a 20×20 cm tin lined with baking paper.
- Coconut layer
- Blend all ingredients until a uniform mixture forms.
- Spread evenly over the brownie layer and smooth the surface.
- Chocolate ganache (optional)
- Melt the chocolate with the coconut cream and coconut oil.
- Pour over the coconut layer and let it set.
- Chill
- Refrigerate for 1–2 hours or freeze for 30 minutes until firm.
- Cut into squares and store refrigerated for up to 7 days.
NOTES
- Soft Medjool dates give the best fudgy texture.
- You may skip the ganache for a lighter version.
- Freezes well for up to 2 months.
