Decadent Coconut Brownies
Fudgy on the base with the added flavour and texture of the coconut in the middle and finished with a smooth chocolate ganache. These brownies are a truly tropical indulgent treat for those who love coconut desserts. Perfect for anyone who follows a grain, egg and dairy free lifestyle.
- 500 g pitted Medjool soft dates pitted
- 50 g organic coconut flour I recommend The Groovy Food Company
- 30 g raw cacao powder or cocoa powder
- ½ tsp pure vanilla bean paste or ½ vanilla pod deseeded
- ¼ tsp sea salt crushed
- 200 g desiccated coconut
- 120 g organic virgin coconut oil melted (I recommend The Groovy Food Company)
- 90 g organic agave nectar light amber & mild (I recommend The Groovy Food Company)
- 160 g organic virgin coconut oil melted (I recommend The Groovy Food Company)
- 120 g organic agave nectar light amber & mild (I recommend The Groovy Food Company)
- 80 g raw cacao powder or cocoa powder
- 1 tsp pure vanilla bean paste or vanilla pod whole deseeded
- sea salt
- Line the base and the sides of a loose bottom 8inch/20cm square tin with parchment paper.
- In a food processor, process the dates until soft (if the dates are too hard soak in 1 tbsp. of hot water to soften them), then add the coconut flour, cacao powder, vanilla bean paste or deseeded vanilla pod, sea salt and process until thoroughly combined, keep scraping down the sides and breaking up the mixture until a ball is formed.
- When the mixture has formed into a log or ball shape remove from the food processor and place in your pre-lined tin. I wear disposable gloves at this point to evenly press the mixture into the prepared square tin until smooth, or you can use the back of a large spoon to press down the mixture.
- Place in the freezer for about 10 minutes.
- For the coconut filling, melt the coconut oil over a gentle heat in a saucepan, remove from the heat then add the desiccated coconut and agave nectar and place on top of the base, pressing down firmly with the back of a spoon.
- Place in the freezer for about 10 minutes to allow it to harden.
- To make the chocolate topping, melt the coconut oil over a gentle heat, then leave to cool. Add the agave nectar. With a small hand whisk, slowly whisk in the cacao powder, sea salt and vanilla bean paste until you have a smooth glossy mixture. Remove the tin from the freezer and pour the chocolate topping over the coconut filling, making sure you spread it evenly. Leave it to set for about 10 minutes out of the freezer and then carefully transfer the tin to the freezer on a flat, even surface and chill for 30 or more minutes or until the topping is firm enough to slice.
- Before dividing the brownies, I carefully square off the edges for a neater look, then divide by 4 slices down and 5 slices across to make 20 squares. Wipe off the knife after each time you slice into the brownies for a cleaner cut. Store leftovers in the fridge for a chocolate treat anytime! Invite friends round to share!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - You have to keep these brownies either in the freezer or fridge to prevent the topping from melting, however remove from the fridge or freezer 30 minutes before serving. My advice would be, once made, cut into squares and keep on a flat platter covered with cling film in the fridge or freezer in a tight fitting container.