Chocolate Coconut Brownies No-Bake & So Delicious!

 

 

Prep Time: 30 seconds

Assemble Time: 10-15 minutes

Serves: 8-10 Raw Brownies

 

Ingredients for Brownie Base

 

• ¼ Cup of Shredded Coconut Flakes

• 1 Cup of 80-100% Raw Cacao Powder

• 1/4 Cup of Water (FOR DATE PASTE)

• 5 Pitted Dates (SEE CHEF NOTES BELOW)

• 3 Tbsp. of Agave Nectar or Maple Syrup (LIQUID STEVIA ALTERNATIVE)

• 1 Tbsp. of Ground Flax Seeds or Chia Seeds

• 2 tsp. of Pure Vanilla Extract (OPTIONAL)

• ¼ tsp. A mixture of the following: Nutmeg, Cinnamon & Clove

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Ingredients for Brownie Topping

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• ¾ Cup Shredded Coconut

• ¼ Cup of Walnut, Cashews, or Pecans

• Pinch of Sea Salt

       

Tools

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• Small Food Processor or Blender

• Measuring Cups/Spoons

• Cooking Sheet/Rectangular Container & Parchment Paper

• Small Bowl

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Instructions for Brownie Topping

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1. Blend nuts and coconut in food processor/or my hand for 15-30 seconds

2. Put in the small bowl for brownie topping later

 

 Instructions for Raw Brownie Base

 

1. Start by mixing your pitted dates with 1/4 Cup of water in a small food processor until you get a paste texture 

2. Mix all brownie base ingredients into a food processor or medium bowl and mix completely together

3. Place mix into the freezer for 10 mins

4. Remove the base from the freezer and with a spatula, Flatten the mix out along the parchment-lined pan in the shape of brownies (1/4 " THICK)

5. Top with brownie topping, Place back in the freezer for 5 mins

6. Remove from freezer then cut into 4" BY 4" squares, directly on parchment paper

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Storage

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Store in lid container in the fridge, Serve Over ice cream or eat as-is

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Chef Tips

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1. Pitting the dates: cut a small slit long ways and remove center seed and stem

2. Soaking Method: place dates in a small bowl and fill with water to cover for a minimum 30 mi (THE LONGER THEY SOAK THE SWEETER THEY BECOME)

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