These are, of course, not your typical baked brownies. However, I like to think they can cater even to those who favour the traditional baked version. They are not super-sweet, but they are sweet enough. Despite the heavy use of coconut products, they don't taste coconutty and the optional drizzled chocolate on top, and berries on the side, round out the flavour profile beautifully.
I know I'll be making these again, and hope you enjoy them too.
Coconut cream brownies
No bake, gluten free and vegan
Makes 16 to 20 small squares
Food processor required
Author: Bite-sized thoughts
1 tin (375g) of coconut cream, chilled in the refrigerator ahead of time (you will only use the solid half of the tin)
1/3 cup coconut sugar
1 cup coconut flour
1/4 cup cocoa powder
1 tsp vanilla essence
Melted dark chocolate (approximately 50g), for drizzling over the brownies
Strawberries or other berries, optional, to serve
Carefully open your tin of coconut cream, keeping the cream and liquid components separate. Spoon the coconut cream into your food processor (reserve the liquid for another recipe).
Add the coconut sugar, coconut flour, cocoa powder and vanilla to your food processor and process with the cream until the mix resembles course breadcrumbs.
Line a square baking dish with non-stick paper and transfer the brownie mixture into the tin. Press down to distribute evenly.
If using, melt your dark chocolate and drizzle over the brownies.
Place in the refrigerator to set, ideally at least 4 hours, but these could be eaten within 1/2 hour if needed.
Serve with berries.
Submitted to Healthy Vegan Fridays.
Do you have a favourite no-bake dessert?