I saw a recipe for Decadent Coconut Brownies on My Relationship with Food – an amazing blog (and recipe book!) that I love, by Lisa Roukin. I knew as soon as we could entertain after quarantine I’d make her recipe and I did just that yesterday!
I adapted the recipe a bit, based on what I had but also because I don’t like coconut flour – I find it too thick and tough – so I thought I’d post the amended recipe here but of course, please follow the link back to Lisa’s page for her original (and no doubt much better!) recipe, as well as some of her other delicious recipes.
These are free from gluten, dairy, refined sugar, eggs and soya (as always) and honestly, seriously, just mouth-wateringly, moreishly good!
Ingredients
Base:
1.5 cups medjool dates
1/2 cup pecans
1/2 cup ground almonds
1/4 cup cacao powder
1/2 tsp vanilla powder
Pinch sea salt
Filling:
1.5 cups desiccated coconut
1/3 cup coconut oil, melted
1/4 cup agave nectar
Topping:
1/2 cup coconut oil, melted
1/4 cup agave
1/4 cup cacao powder
2 tbsp peanut or cashew butter
1/4 tsp vanilla powder
Pinch sea salt
Method
Line a 20cm square baking tray with baking paper.
Put the dates in a food processor and blend until soft. Add a bit of water if they’re not soft enough. Then add the rest of the base ingredients until incorporated.
Push down into the prepared baking tray until it’s all packed evenly and firmly and place on a flat surface in the freezer for 10 mins while you make the next layer.
Melt the coconut oil in a pan over a gentle heat, then add in the rest of the filling ingredients and stir. Pour it over the base and put in the freezer for another 10 minutes while you make the topping.
For the topping, melt all the ingredients together in a saucepan over a low heat, mix well, take the tray out the freezer and add the topping. Leave it out to cool and set, then put it in the fridge until fully set and cut into cubes.
Love & health,
Lauren
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