These are heaven in a mouthful! A beautiful raw chocolate base and a silky coconut caramel, these two pair so well!
The toasted coconut on top really finishes this off perfectly, so don’t skip the toasting part if you’re not using pre-toasted coconut!
Coconut Caramel Brownies (raw, GF, vegan)
2 hours chill
Line a slice 20x20cm tin with baking paper.
Place soaked dates and all other base ingredients into a food processor and blend until combined. Press into slice tin and set aside.
In a high speed blender, add caramel ingredients and blend until silky smooth.
Pour caramel over the brownie and sprinkle with toasted coconut.
Transfer to the freezer for 2 hours minimum or until caramel is hard and set. Take out of the freezer and thaw for 5 mins before slicing.
This slice will keep in the fridge for up to 7 days.