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!

Prep Time | 15 minutes |
Passive Time | 2 hours chill |
Servings |
bites
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Ingredients
Raw Chocolate Brownie
- 1 cup dates (soaked in boiling water for 10 minutes)
- 1 cup almond meal
- 1 cup fine coconut
- 3 Tbsp raw cacao powder
- 1 Tbsp cashew butter
- 2 Tbsp coconut oil, melted
Coconut Caramel
- 4 Tbsp cashew butter
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 1/4 tsp sea salt
Ingredients
Raw Chocolate Brownie
Coconut Caramel
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Instructions
- 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.
Recipe Notes
This slice will keep in the fridge for up to 7 days.
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