• Rachel Patterson

No bake coconut brownies

These are so moorish...can't stop eating them...



200g/7oz dark chocolate

7 tablespoons plant milk (I used chocolate almond milk)

90g/3.2 oz coconut flour

1/4 teaspoons ground cardamon

Handful of chopped apricots

Tablespoon mixed seeds (pumpkin/sesame/sunflower)


Line a small baking dish with parchment paper.

Over a double boiler melt the chocolate with the plant milk and ground cardamom.

Once it has melted add the coconut powder and whisk to well.

Add the chocolate mixture to the parchment paper and add another piece of parchment paper on top to spread it out. Now add the toppings and use the other piece of parchment paper to press it all in.

Pop it in the freezer for about an hour and you are done!


You can add different spices instead of cardamon, cinnamon works well. Swap out the apricots for other dried fruits or add chocolate chips instead.

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© 2020 Rachel Patterson