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

Ingredients for Brownie Topping

  • ¾ Cup Shredded Coconut

  • ¼ Cup of Walnut, Cashews, or Pecans

  • Pinch of Sea Salt

       

Tools

  • Small Food Processor or Blender

  • Measuring Cups/Spoons

  • Cooking Sheet/Rectangular Container & Parchment Paper

  • Small Bowl

Instructions for Brownie Topping

  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

Storage

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

Chef Tips

  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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