Recipe: Raw Coconut Brownie Slice

This raw, vegan and gluten free Raw Coconut Brownie Slice uses leftover pulp from making Almond Milk (see the link for our recipe!)

 Ingredients: 

  • 1 Cup Raw almond pulp
  • 1/2 Cup Fresh Large Pitted Medjool Dates chopped
  • 2 1/2 Cups Shredded Coconut
  • 2 tsp Vanilla Extract
  • 1 Tbsp Coconut Oil
  • Pinch of Sea Salt
  • 1-2 tbsp of coconut nectar, agave or maple syrup

Chocolate Fudge Layer Ingredients: 

  • 2 Cups Pitted Super Fresh Medjool Dates
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Cocoa

Method:

  1. Line an 8×8 inch baking dish or individual moulds
  2. Place all coconut layer ingredients into your food processor and pulse until mixed. Using your hand – test the mixture to see if it sticks together. If it doesn’t add 1-2 tbsp of water to the mixture and pulse again.
  3. Place coconut mixture evenly into  lined pan and press down (placing this in the freezer while preparing the chocolate fudge ingredients makes it easier to spread the next layer on top).
  4. Place chocolate fudge ingredients into your food processor and blend until smooth.
  5. Spread chocolate fudge ingredients over your coconut layer (I used my hands for this as it made spreading out the fudge easier).
  6. Place in the freezer for at least 3 hours.
  7. Remove from freezer, cut into slices and enjoy immediately.

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