Raw Coconut Brownies
For the brownie layer
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 3/4 cup pitted honey or medjool dates
- 1/4 cup cocao powder
- 1/2 tsp vanilla extract
- pinch of salt
1. In a food processor, grind the almonds and walnuts to a meal, being careful not to overprocess or the nuts will become oily.
2. Add the dates and pulse until the mixture is combined and crumbly.
3. Add the cocao powder, vanilla extract and sea salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4. Press the brownie mixture into the bottom of a 9 x 5-inch pan and set aside.
For the top layer
- 1/2 cup coconut butter
- 1/4 cup raw agave nectar
- 2 tbsp cocao powder
- 2 tbsp shredded coconut, for garnish
1. In a food processor, process the coconut butter and agave nectar until smooth.
2. Add the cocao powder and pulse to combine.
3. Spoon the mixture onto the brownie base and smooth out with the back of a spoon. Sprinkle with shredded coconut.
4. Cover the pan with tin foil and place in the freezer for about 30 minutes until set. Cut into squares and serve, or store in the freezer for up to one month.
These rich, fudgy brownies will likely convince even the most die-hard dessert lover that raw treats can be just as indulgent and decadent as any sugar-laden baked brownie. They are dense and chewy just like real brownies, with a top layer that is a thick, silky, chocolate heaven with a hint of coconut. These freeze well, so feel free to make them ahead of time and store them in the freezer until ready to serve.
Recipe and photo by Nicole at A Dash of Compassion.
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