Down the road from my mum’s place there is an amazing deli and it tempts me all the time with its delectable sweet treats. There is one in particular. One that will always push me somehow to buy. I try to tell myself that brownies can talk… however… we all know that they can’t talk! They walk… out of the display cabinet and comfortably into your hands. Yummmmm…
I don’t really want to know how much sugar and other nasties are included in the ingredients so I decided to try and make a version of my own to enjoy.
That being said this doesn’t give me the right to sit down and eat every last piece of shredded coconut on the plate as this recipe still contains natural sugars.
Sugar is Sugar. So take it easy…sugar 😉
More and more these days I find also that people are experiencing negative effects from Raw Cacao powder so I thought I would make this recipe with Carob.
I love carob! I find it sweeter which in turn means that I am using less added sugar.
Ingredients – Base
- 1 cup almonds (I used activated almonds from Loving Earth). You could use roasted or raw almonds. If using roasted or raw almonds make sure you soak them for 8 hours before hand.
- 1/2 cup carob powder
- 1 cup medjool dates (soaked for 3 hours)
- 2 cups desiccated coconut
- 3/4 cup coconut oil (melted)
- 2 tsp tahini (optional)
- Pinch Himalayan sea salt
Ingredients – Chewy layer
- 1/2 cup macadamia nuts (soaked for 3 hours)
- 1/3 cup carob powder
- 1/3 cup rice malt syrup
- 1/4 cup coconut oil
- Pinch cinnamon powder
- Pinch Himalayan sea salt
- Add the almonds to your Dry Container and blend on HIGH speed until they turn into a find powder.
- Add the carob powder and salt and blend on HIGH speed until well combined.
- Transfer your flour mixture to your 2L wet container and add your dates. Blend on HIGH speed until well combined. Use your tamper effectively to push the ingredients down to the blade.
- Remove your dough mixture and add it to your two cups of desiccated coconut. Combine really well with your hands.
- Transfer this mixture to a square metal tine lined with baking paper and press down until it’s firmly packed. Please this in the freezer to set.
- Now for the chewy layer.
- Add all the topping layer to your 2L wet container and secure the lid.
- Turn your machine onto variable speed 1, quickly turn up to variable speed 10 and then override to HIGH speed.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend for 30-45 seconds or until desired consistency is reached.
- Stop the machine. Take your base out of the freezer and pour your topping over your base.
- Place your complete slice into the freezer to set.
- Take the slice out of the freezer about half an hour before serving.
This can be stored for up to a week in an airtight container in the fridge. I can put money on the fact that it won’t last that long…