What’s another ingredient that pair’s beautifully with chocolate, coconut! Say hello to these Coconut Chocolate Brownies!
I took my favourite gluten and dairy free brownie and made it the base for this recipe. Then I whipped up this coconut topping, hoping that it will be soft enough to bite into but firm enough to hold together. It turned out perfectly!
These brownies offer the ideal flavour ratio of chocolate and coconut, neither is too overpowering.
The brownie base is super simple and all created in your food processor. It’s soft, fluffy and fudgy! The coconut topping is made with only 3-ingredients:
Sounds yummy right? These brownies are just another yummy snack to include in your week!
- ¾ cup pitted dates, soaked in boiling water for 5 minutes
- ¾ cup almond butter
- ¼ cup coconut oil, soft at room temperature
- ½ cup almond milk or any thin dairy free milk of choice (not canned)
- ½ cup oat flour*
- ⅓ cup cacao powder
- 1½ tsp baking soda
- 1½ tsp vanilla bean extract
- Coconut Topping
- ⅓ cup coconut oil
- 1½ Tbsp maple syrup
- 1½ cups desiccated coconut
- Preheat oven to 180ºC (356ºF). Line a 9” x 9” square baking pan with parchment paper. Set aside.
- Drain soaked dates.
- In a high speed food processor, add dates, almond butter, coconut oil and milk. Blend on high until well combined and most of the dates have broken down. Scraping down the sides when needed.
- To the processor, add oat flour, cacao, baking soda and vanilla. Blend on high until smooth and well combined.
- Pour batter into prepared baking pan and smooth out the top.
- Bake for 15-20 minutes or until top springs back when touched or until a skewer inserted into the middle comes out clean.
- Remove and cool in pan for 10 minutes.
- Carefully pull out brownie from the pan and transfer it to a wire rack, leaving the parchment paper intact.
- Once the brownie has cooled down, gently pick it up and place it back into the baking pan.
- Coconut Topping
- Half fill a small pot with water and put over a medium heat.
- Place a medium-large heat proof bowl over the pot.
- Add coconut oil and stir until completely melted.
- Stir through maple syrup.
- Gradually add the coconut, mixing well after each addition.
- Remove from heat.
- Pour coconut mixture over cooled brownie and gently spread it out evenly using a spatula.
- Place brownie in the refrigerator until coconut topping has set, approx. 45 minutes - 1 hour.
- Remove from refrigerator and carefully slice into squares.
- Serve and Enjoy!
*Oat flour - you can find this at your supermarket or local health food store. If you can’t locate oat flour, simply process a batch of rolled oats in a high-speed food processor or blender until it turns to flour. Then measure out the quantity you need. Alternate options for oat flour in this recipe is almond meal/flour or hazelnut meal/flour.