Name: No-Bake Coconut Brownies (Vegan)
Prep time: 30 min
Total time: 150 min
Ingredients: 1-1/2 cups whole pitted dates (loosely packed); 1-1/2 cups whole raw almonds; 2 Tbsp. date syrup; 1/3 cup unsweetened cocoa powder; 1 vanilla bean (scraped, or 1 tsp. vanilla bean paste); 1/4 cup finely chopped dark chocolate (or miniature chocolate chips); 2-1/4 cups unsweetened shredded coconut; 1/3 cup coconut cream; 3 Tbsp. agave nectar; 2 Tbsp. coconut oil (melted); 1/8 tsp. fine sea salt; 1 1/4 cups chopped dark chocolate; 1/4 cup coconut cream; Coarse sea salt or shredded coconut (for sprinkling)

Featuring a date-and-nut layer on the bottom, chewy coconut in the middle and creamy ganache on top, these easy no-bake coconut brownies taste like a better-for-you version of a chocolate-coconut candy bar. Relying on coconut cream and the natural sweetness of dates (plus a hint of agave) these triple-layer brownies are gluten free, dairy free and vegan. Sprinkle with coarse sea salt for a salty-sweet contrast.

These Coconut Brownies Have Chocolate Layers Sandwiching a Thick Coconut Filling.

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No-Bake Coconut Brownies (Vegan)

Prep Time 30 minutes

Refrigerate 2 hours

Total Time 2 hours 30 minutes

Servings 16

Calories 220 kcal

Author Rebecca Frey

Ingredients

Brownie Layer

1-1/2 cups whole pitted dates loosely packed
1-1/2 cups whole raw almonds
2 Tbsp. date syrup
1/3 cup unsweetened cocoa powder
1 vanilla bean scraped, or 1 tsp. vanilla bean paste
1/4 cup finely chopped dark chocolate or miniature chocolate chips

Coconut Layer

2-1/4 cups unsweetened shredded coconut
1/3 cup coconut cream
3 Tbsp. agave nectar
2 Tbsp. coconut oil melted
1/8 tsp. fine sea salt

Topping Layer

1 1/4 cups chopped dark chocolate
1/4 cup coconut cream
Coarse sea salt or shredded coconut for sprinkling

Instructions

Line 8x8-inch square pan with parchment, allowing 1-inch overhang on all sides.
In food processor, combine dates and almonds and mix until sticky, textured paste forms, about 5 minutes. Add date syrup, cocoa powder and vanilla and mix 2 minutes more.
Transfer to bowl and knead in chopped dark chocolate.
With greased hands, press brownie layer into pan. Refrigerate while preparing coconut layer.
In food processor, combine shredded coconut, coconut cream, agave nectar, coconut oil and sea salt. Mix until sticky dough forms, about 1 minute.
With greased hands, press coconut layer over brownie layer. Refrigerate while preparing chocolate topping.
Melt chocolate over double boiler. Meanwhile, warm coconut cream in small saucepan. Whisk warm cream into melted chocolate. With rubber spatula, spread topping over coconut layer.
Cover and refrigerate 2 hours or until chocolate topping sets.
Sprinkle with coarse sea salt or shredded coconut. Slice into squares and serve. Refrigerate leftovers up to 5 days.