Decadent Coconut Brownies
The added flavour and texture of the coconut in these brownies makes it a truly tropical indulgent treat.
[Makes 20 brownies]
Ingredients for the Base
500g pitted Medjool soft dates, pitted
50g The Groovy Food Company organic coconut flour
30g raw cacao powder or cocoa powder
½ tsp. pure vanilla bean paste or ½ vanilla pod, deseeded
¼ tsp. sea salt, crushed
Ingredients for the Filling
200g desiccated coconut
120ml (8 tbsp.) The Groovy Food Company organic virgin coconut oil, melted
90ml (6 tbsp.) The Groovy Food Company organic agave nectar, light amber & mild
Ingredients for the Topping
160g The Groovy Food Company organic virgin coconut oil, melted
120g The Groovy Food Company organic agave nectar, light amber & mild
80g raw cacao powder or cocoa powder
1 tsp. pure vanilla bean paste or vanilla pod whole, deseeded
Preparation time – 30 mins, freeze time – 40 mins (plus refrigeration)
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 add 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 ball shape remove from the food processor and place in your pre-lined tin. 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, spread it evenly. Leave to set for approx. 10 mins, 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.