Amazing Chocolate Brownie Bar
These chocolate brownie bars are a delicious treat that don’t have any refined sugars, grains, dairy, or eggs in them. Plus, they’re super yummy.
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Ingredients
1 Cup Raw Cashews
1/2 Cup Coconut Oil
3/4 Cup Dates
1.5 Cups Unsweetened Shredded Coconut.
1/2 Cup Almond Meal (I’m sure almond flour would work great too.)
6 TBSP Cocoa or Cacao Powder - unsweetened
Pinch of salt
OPTIONAL chocolate topping
About 50 g (about 1/2 of a bar) of pure unsweetened cacao bar. I like Cuisine Camino brand.
1 TBSP coconut oil
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Instructions
Put the cashews, dates, and coconut oil in a food processor and blend until things are looking pretty smooth. I have to pulse blend and scrape things down. My food processor definitely jumps around quite a bit, but in the end you should have a kind of smooth mess.
Add the rest of the ingredients (not the optional topping ingredients) and pulse blend until a nice “dough” forms. It should stick together nicely and perhaps be bit of a ball that ends up rolling around in the processor.
Line an 8 x 8 cake dish with waxed or parchment paper so that the paper comes up the sides of the dish. This is for easy removal later.
Scrape the dough into the prepared pan and push it out and around until you’ve created an equally distributed and firmly packed pan of brownies. I like to use a small piece of waxed paper to push down on so it doesn’t stick to my fingers.
Cover and place in the fridge for about an hour or more. It will firm up as it cools and that’s what you want.
If you would like to make the chocolate drizzle topping, break the chocolate up into chunks and place in a double boiler. (A bowl placed on top of a pot of gently boiling water. Make extra sure the bowl isn’t touching the water, and only place the bowl on the pot when you are READY to make the topping.)
Add the coconut oil and using a spatula (not a wooden spoon) stir gently and often, until everything is smooth and blended together.
Drizzle over the top of the brownie bar, and if you would like, use your spatula to help it move around so that the entire top of the brownie bar has a thin layer of chocolate goodness that will firm up as it cools.
Refrigerate until chocolate topping is cooled. About 30 minutes.
Pull the sides of the paper gently up and remove the entire bar (with paper) out of the cake dish. Place on a cutting board and with a good sharp knife cut into desired amount of pieces. I like one bite brownie size personally.
Store in the fridge.
This product is heat sensitive. It will withstand room temp for a good amount of time, but will get soft if it hangs around next to the wood stove or in the sunshine.
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Final Thoughts
Well, this is just really simple and delicious goodness. I hope you give it a try and I hope you love it!
I like to eat my square with a dried tart cherry for a sweet and salty combination. Or it’s amazing with coconut whipped cream dollop on top, but mostly we just eat it while having a cup of tea.
Please share this wide and free with all your chocolate loving friends, and let me know how it worked out for you.
Kindness for a million days,
Gwen
