By: Amy Hopkins | 1 February 2018

Store these in the freezer — they’re best served cold to keep their shape. Trust us, you’ll love the melt-in-your-mouth feel.

Ingredients

  • 3⁄4 cup desiccated coconut
  • 2 tbsp coconut oil, plus extra for greasing
  • 1 tbsp smooth peanut butter
  • 1 tbsp raw cacao powder
  • 1 tbsp honey or coconut-blossom nectar
  • 1 tin coconut cream (placed in the fridge overnight)
  • 100g raw dark chocolate or cacao paste (dairy-free)
  • Pinch vanilla seeds
  • 1⁄2 cup cashew nut butter
  • 2 tbsp honey or coconut-blossom nectar
  • Flaked raw almonds, for garnishing

Method

  1. Mix all the base ingredients together.
  2. Grease a brownie tin, then press the mixture into the base of the tin.
  3. Place in the freezer immediately.
  4. For the layers, remove the thick coconut cream from the translucent liquid (set aside for smoothies).
  5. Divide the coconut cream into two bowls.
  6. Melt the chocolate gently in a double boiler. Mix in half the coconut cream and the vanilla.
  7. Remove the brownie tin from the freezer, spread the chocolate over and place the tin back into the freezer.
  8. Mix the rest of the coconut cream with the cashew nut butter and sweetener.
  9. Remove the tray from the freezer and spread over the cashew mix. Sprinkle with almonds and place in the fridge to set for another couple of hours or overnight.
  10. Cut into squares and serve.

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