Tuesday, September 20, 2016

Chocolate Coconut Brownie Bars


6 tbsp cocoa or cacao powder
2 ½ cups pitted dates
1 ½ cup raw walnuts
½ cup shredded coconut
¼ tsp + 1/8 tsp salt
1 ¼ tsp pure vanilla extract
1/3 cup chocolate chips

Process all ingredients—either with or without the chocolate chips—in a high-quality food processor until fine crumbles form. Stir in chocolate chips if you didn’t add them earlier. Grease an 8-inch pan or line with parchment or wax paper. Transfer the dough to the pan, and press down as firmly as you can to evenly distribute.

Coconut Frosting:

Stir ½ cup softened coconut butter with stevia or powdered sugar to taste. (Very gently heat your coconut butter to get it soft – If it’s still not softening, stir in some melted virgin coconut oil.) Spread on top of the bars, then sprinkle on 3-4 tbsp shredded coconut if desired, and press down. Refrigerate 10 minutes or so to harden the frosting. The brownies can either be refrigerated (or frozen) or left out at room temperature. If you live in a super-hot climate, I’d recommend refrigerating so the frosting doesn’t get melty.

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