Coconut brownie with nut paste

Photo by Molly Keesling on Unsplash

Cooking time – 25 minutes.


coconut chips – 170 grams

Cashew Nut Paste – 130 grams

cocoa butter – 50 grams

cocoa powder – 40 grams

maple syrup – 60 ml

vanilla extract – 1 tsp

dates – 2-3 pieces

Cooking method

Put the coconut chips in a blender, grind to a creamy state. In a small container, heat the cocoa butter and combine it with the coconut mass in a blender. Add nut paste, cocoa powder, maple syrup, sea salt, and vanilla. Beat the mixture until smooth. Clean pits of dates, add to blender, and mix again. It is not necessary to grind them completely. Lay the bottom of the baking dish with parchment paper (you will need a 23 × 13 cm shape) and evenly spread the mixture in it with a spoon. If it was too thick, you can add a little maple syrup. Decorate the dessert with cocoa beans. Cover the form with parchment paper and place it in the freezer for 15–20 minutes. Cut the brownies into portions before serving.


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