Ingredients
Base:
• 100g hazelnuts
• ½ cup (125ml) desiccated coconut
• 1 tsp (5ml) cinnamon
• Pinch salt
• 100g 70% dark chocolate, melted
• 3 tbsp (45ml) coconut oil
Filling:
• 300g dates, soaked in hot water
• 100g dark chocolate
• 1 tsp (5ml) vanilla extract
• ¼ cup (60ml) coconut oil
Topping:
• 1 slab (100g) dark choc
• ¼ cup (60ml) coconut oil
Preparation method
Base:
- Blitz nuts, coconut, spice and salt together to create fine breadcrumbs.
- Stir through chocolate and oil.
- Press base into a lined baking sheet (20cm x 20cm).
Filling:
- Drain dates and blitz with chocolate, vanilla and coconut oil until smooth.
- Pour over base and refrigerate until set.
Topping:
- Stir chocolate and coconut oil to combine.
- Pour over set filling and spread to form a smooth, even layer.
- Set.
- Unmould brownies, cut into blocks and keep cool until serving or gifting.