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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!

 


Print Recipe
Coconut Caramel Brownies (raw, GF, vegan)
Course sweets
Prep Time 15 minutes
Passive Time 2 hours chill
Servings
bites
Ingredients
Course sweets
Prep Time 15 minutes
Passive Time 2 hours chill
Servings
bites
Ingredients
Instructions
  1. Line a slice 20x20cm tin with baking paper.
  2. Place soaked dates and all other base ingredients into a food processor and blend until combined. Press into slice tin and set aside.
  3. In a high speed blender, add caramel ingredients and blend until silky smooth.
  4. Pour caramel over the brownie and sprinkle with toasted coconut.
  5. 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.
Recipe Notes

This slice will keep in the fridge for up to 7 days.