Coconut Brownies

Per 87 g contains

  • Energy 304 kcal / 1270 kj 15% 15%
  • Fat 12 g 17% 17%
  • Saturates 8.5 g 42% 42%
  • Sugar 31 g 34% 34%
  • Salt 0.1 g 1% 1%

Servings

10

Ready In:

30min

Kilocalorie

304 kcal

A Tasty Sweet Treat For All To Eat!

By: Rowanna Watson

My raw, vegan coconut brownies are perfect for any occasion – breakfast, dessert or even as an after-school snack. Easy to make; even easier to eat!

Tapioca flour is a healthier way to thicken up vegan icing, meaning you can still enjoy a creamy topping even if you’re trying to avoid gluten, dairy or high FODMAP foods.

Ingredients

FOR THE BROWNIES 

  • Medjool dates 350g
  • Salt 0.3g (pinch)
  • Vanilla extract 2tsp
  • Coconut oil 1tbsp
  • Cocoa powder 60g
  • Avocado, medium ½
  • Coconut flour 100g
  • Agave 2tbsp

FOR THE ICING

  • Coconut cream 200ml
  • Cocoa powder 25g
  • Agave 3tbsp
  • Avocado, medium ½
  • Tapioca flour 60g
  • Vanilla extract 2tsp

Cooking Method

Step 1

Line a 9”x5” inch tin with parchment paper and set aside.

Step 2

Strain the coconut cream out, preserving the liquid.

Step 3

Add all of the dough ingredients into a food processor and blend well (approx 2 mins), until mix forms into a breadcrumb-like consistency.

Step 4

Slowly pour the coconut water (strained from the tin) into the mix and blend until a dough forms.

Step 5

Transfer dough into the tin and press firmly, pushing down to get an even consistency throughout the tin. Place in the fridge while preparing the icing.

Step 6

For the icing, add the coconut cream, avocado, cocoa, agave and vanilla extract to the food processor and blitz until smooth (approx 4 mins), stopping to scrape down the sides.

Step 7

Once smooth, slowly start to add the tapioca starch to thicken up the icing. Do one tbsp at a time, until it reaches a thick buttercream consistency.

Step 8

Remove the brownie dough out of the fridge. Spoon the icing on to the brownies and spread out with the back of a spoon until the icing is even.

Step 9

Keep the brownies in a refrigerator until it is time to serve (allow at least 15 mins of chill time.)

Step 10

Carefully remove the brownies from the tin by lifting out the parchment paper and placing it on a chopping board. Cut it into squares of approx 1.5″-2″

Nutrition Facts

10 servings

Serving size

87 g

Amount per serving
% Daily Value *
Total Fat 12g16%
Saturated Fat 8.5g43%
Total Carbohydrate 38g14%
Dietary Fiber 10.2g37%
Total Sugars 31g
Protein 5.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Directions

Notes

Coconut Brownies Nutrition
IngredientsDirections

What Its Good For

Medjool dates

Dates are great in that they are high in phosphorus, which helps to balance vitamins and boosts brain health. They are also high in dietary fibre.

Coconut flour

Coconut flour is a useful low FODMAP alternative to wheat flour, meaning those with IBS will find it easier to digest.

Cocoa powder

Cocoa powder is beneficial for many things around the body, such as brain health, maintaining a good blood pressure and cholesterol level and also helping to boost your mood.

Coconut cream

Coconut cream does wonders for the digestive system, helping to soothe it and relieving constipation. It’s a beneficial food to eat if you suffer from painful IBS.

Who Made This?

“Hey, I’m Rowanna – certified holistic health coach and best selling author. Born and living in Scotland, UK with my husband and 3 children (all vegan). I write evidence-based health content for several multi-million dollar companies. Focusing on natural, kind ways to optimize health and wellbeing for my international clients. I also write recipes, books and courses that will inspire you to live a life filled with energy and joy.“

Rowanna Watson

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“I just want to say, I think you have just changed my life…“

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