Food & recipes

Chocolate And Coconut Brownies

An all-time favourite with a vegan twist

Brownies are a much-loved classic that never go out of fashion, and these vegan three-tiered creations from The Groovy Food Company look (and sound!) divine.

Makes 20

You’ll need:

For the base

500g pitted medjool dates
50g coconut flour
30g raw cacao powder
½ tsp pure vanilla bean paste or ½ vanilla pod, deseeded
¼ tsp crushed sea salt

For the filling

200g desiccated coconut
120ml melted coconut oil
90ml agave nectar

For the topping

160ml melted coconut oil
120ml agave nectar
80g raw cacao powder
1 tsp pure vanilla bean paste or one whole vanilla pod, deseeded
Pinch of sea salt

Method

Line the bottom and sides of a loose bottom eight inch/20cm square tin with parchment paper.
For the base, process the dates until soft (if they are too hard, add one tbsp of hot water to soften them), then add the coconut flour, cacao powder, vanilla bean paste or pod and sea salt and blend until the ingredients are thoroughly combined. Keep scraping the sides of the bowl and breaking up the mixture until a ball is formed.
When the ingredients have become a log or ball shape, remove the mixture from the food processor and distribute evenly in the tin, using the back of a large spoon to press it down. Place in the freezer for 10 minutes.
For the filling, melt the coconut oil over a gentle heat in a saucepan, remove from the hob then add the desiccated coconut and agave nectar. Take the base out of the freezer and pour the filling over it, again using the back of a spoon to press it down firmly. Put the tin back in the freezer for about 10 minutes to allow it to harden.
To make the chocolate topping, melt the coconut oil over a gentle heat then leave to cool.
Add the agave nectar and, with a small hand whisk, slowly fold in the cacao powder, sea salt and vanilla bean paste until you have a smooth mixture.
Remove the tin from the freezer and pour the chocolate topping over the coconut filling, ensuring that you spread it evenly.
Leave it to set for about 10 minutes then transfer it to the freezer, making sure that it’s flat, and leave for 30 minutes or until the topping is firm enough to slice.
Before cutting it, carefully square off the edges for a neater look and then divide it into 20 even squares.