Vegan Raw Coconut Brownies By Nicole at A Dash of Compassion
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
For the brownie layerIngredients: * 1/2 cup raw almonds * 1/2 cup raw walnuts * 3/4 cup raw honey or 3 pitted medjool dates * 1/4 cup carob powder (or cocoa) * 1/2 tsp vanilla extract * pinch of saltFor the top layerIngredients: * 1/2 cup coconut butter * 1/4 cup raw agave nectar * 2 tbsp carob powder (or cocoa) * 3 tbsp shredded coconut, for garnish
For Brownie Bottom Layer:
Directions:
1. In a food processor, grind the almonds and walnuts to a meal, being careful not to over process or the nuts will become oily.
2. Add the dates and pulse until the mixture is combined and crumbly. (Or add the honey if using that instead of the dates)
3. Add the carob 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:
Directions:
1. In a food processor, process the coconut butter and agave nectar until smooth.
2. Add the carob 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.
Number of Servings: 12
Recipe submitted by SparkPeople user TAMNTN.
Directions:
1. In a food processor, grind the almonds and walnuts to a meal, being careful not to over process or the nuts will become oily.
2. Add the dates and pulse until the mixture is combined and crumbly. (Or add the honey if using that instead of the dates)
3. Add the carob 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:
Directions:
1. In a food processor, process the coconut butter and agave nectar until smooth.
2. Add the carob 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.
Number of Servings: 12
Recipe submitted by SparkPeople user TAMNTN.
Nutritional Info Amount Per Serving
- Calories: 248.5
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 16.6 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
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