Raw Peanut Butter & Coconut Brownie Slice
Servings
12
Servings
12
Ingredients
Base
  • 1cup cashews
  • 1/2cup pitted dates
  • 310ml boiling water
  • 1/4cup cacao/cocoa powder
  • 2tbsp coconut oilmelted
  • 1tbsp maple syrup
  • 1cup coconut flour
  • 1tsp vanilla bean paste
Top
  • 1/4cup shredded coconut
  • 2tbsp natural peanut butter
  • 1tbsp coconut oilmelted
Instructions
Base
  1. Soak cashews and dates in boiling water for 10-15 minutes.
  2. Place cashews, dates and water into food processor, blitz on high until a smooth paste forms.
  3. Add remaining base ingredients and blitz until combined on medium speed.
  4. Pour base mixture into a lined 20x30cm slice tray, spreading mixture evenly across base.
Top
  1. Sprinkle shredded coconut over the top of the base and gently press down.
  2. Mix together the natural peanut butter and coconut oil until smooth.
  3. Drizzle this over the top of the slice, then place in refrigerator for 2-3 hours (or overnight) before slicing into 12 pieces.
  4. Store in an air tight container in the fridge for up to 7 days.
Recipe Notes

180 calories per piece

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Raw Peanut Butter & Coconut Brownie Slice
Raw Peanut Butter & Coconut Brownie Slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Servings
Ingredients
Base
  • 1 cup cashews
  • 1/2 cup pitted dates
  • 310 ml boiling water
  • 1/4 cup cacao/cocoa powder
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup
  • 1 cup coconut flour
  • 1 tsp vanilla bean paste
Top
  • 1/4 cup shredded coconut
  • 2 tbsp natural peanut butter
  • 1 tbsp coconut oil melted
Course Snacks
Cuisine Chocolate
Servings
Ingredients
Base
  • 1 cup cashews
  • 1/2 cup pitted dates
  • 310 ml boiling water
  • 1/4 cup cacao/cocoa powder
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup
  • 1 cup coconut flour
  • 1 tsp vanilla bean paste
Top
  • 1/4 cup shredded coconut
  • 2 tbsp natural peanut butter
  • 1 tbsp coconut oil melted
Raw Peanut Butter & Coconut Brownie Slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Base
  1. Soak cashews and dates in boiling water for 10-15 minutes.
  2. Place cashews, dates and water into food processor, blitz on high until a smooth paste forms.
  3. Add remaining base ingredients and blitz until combined on medium speed.
  4. Pour base mixture into a lined 20x30cm slice tray, spreading mixture evenly across base.
Top
  1. Sprinkle shredded coconut over the top of the base and gently press down.
  2. Mix together the natural peanut butter and coconut oil until smooth.
  3. Drizzle this over the top of the slice, then place in refrigerator for 2-3 hours (or overnight) before slicing into 12 pieces.
  4. Store in an air tight container in the fridge for up to 7 days.
Recipe Notes

180 calories per piece

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Votes: 0
Rating: 0
You:
Rate this recipe!