150g Plain Flour
100g Desiccated Coconut
150g Coconut Oil (solid) ‘Caramel’
90g Coconut Oil (solid)
1 Tbsp. Natvia
2 Tbsp. Almond Butter
1 Tsp. Vanilla Top
1 Bar 75%+ Dark Chocolate
Coconut Shavings to sprinkle
Pre-heat oven to 180 degrees C and line a brownie tin with non-stick paper.
Starting with the base; mix flour, coconut and Natvia in a medium bowl- add the coconut and rub in to the mix using your hands until it forms a crumbly-like texture.
Pour the mixture into the brownie tin and press down firmly to make it compact.
Bake for 20 minutes.
Remove from the oven and leave to one side to cool a little.
Now to make the ‘caramel’ layer; Add dates, almond butter, Natvia and vanilla to a pan and heat on a medium heat until everything begins to ‘melt’ together- keep stirring at regular intervals throughout.
Once the mixture is hot, sticky and a little melted take off the heat.
Cut the passionfruits in half and spoon out the middle into the date ‘caramel’ and stir.
Spread this mixture on top of the base.
Place in the fridge to cool for 20 minutes.
For the topping simply melt the chocolate in the microwave for 50-60 seconds and pour over the top. Sprinkle coconut shavings over and pop in the fridge to set for a minimum of 2 hours.
Store in a container in the fridge for up to 7 days or freeze for up to 1 month.