No-Bake Coconut Brownies (Vegan)
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)
- 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.