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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
 

  1. Brownie layer
  2. Add all ingredients to a food processor and blend until thick and sticky.
  3. Press the mixture firmly into a 20×20 cm tin lined with baking paper.
  4. Coconut layer
  5. Blend all ingredients until a uniform mixture forms.
  6. Spread evenly over the brownie layer and smooth the surface.
  7. Chocolate ganache (optional)
  8. Melt the chocolate with the coconut cream and coconut oil.
  9. Pour over the coconut layer and let it set.
  10. Chill
  11. Refrigerate for 1–2 hours or freeze for 30 minutes until firm.
  12. 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.
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