Paleo Coconut Brownie Bars

Paleo Coconut Brownie Bars


I say this is one brilliant paleo brownie recipe, a definite keeper!
And don’t be put off by how extensive and time consuming this recipe appears to be , they are actually quite easy to make.
I think the hardest part, really, is to wait patiently until the brownies have chilled long enough to be cut into squares.

Ingedients:

For the top layer
  • 1/3 cup date paste
  • ½ ripe avocado 

  • 3 eggs, whisked 

  • 2 tablespoons unpasteurized liquid honey
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut flour
  • ¼ cup unsweetened dark cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch of Himalayan or fine sea salt
  • 50g macadamia nuts, chopped
  • For the top layer
  • 1½ cups unsweetened shredded coconut (make sure it's sulfite free)
  • 2 tbsp extra-virgin coconut oil, melted
  • 2 tbsp coconut extract, softened
  • 2 egg whites, whisked
  • 1 tbsp unpasteurized liquid honey 
  • Garnish
  • 30g toasted pecans
  • For the drizzle
  • 1 tbsp extra dark cocoa powder
  • 1 tbsp extra-virgin coconut oil, melted
  • 1 tsp unpasteurized liquid honey

Preparation:

  1. Preheat your oven to 365F. Lightly brush a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
  2. In the bowl of your food processor, combine date paste, avocado, eggs, honey and vanilla and process until smooth and creamy.
  3. Meanwhile, in a separate bowl, mix together with a whisk the coconut flour, cocoa powder, salt, cream of tartar and baking soda.
  4. Add this flour mixture to the food processor and process until all ingredients are well incorporated, no more.
  5. Add macadamia nuts and pulse a few times just to break them into sligthly smaller pieces and mix them in with the batter. Pour that batter into your prepared pan and spread evenly; set aside.
  6. Now we need to work on the top layer. In the bowl of your food processor (you might want to rinse it first) add the shredded coconut, coconut oil, coconut butter, and honey and process to combine.
  7. In a medium clean bowl, whisk the egg whites until they become very frothy, like soft peak consistency; Fold in the shredded coconut mixture and pour that over the reserved chocolate layer.
  8. Again, spread as evenly as you possibly can while being careful not to disturb the bottom layer.
  9. Place brownies in the oven and bake for approximately 20-22 minutes or until top is nice and golden.
  10. Set brownies on a wire rack to cool for about an hour then finish cooling in the refrigerator for at lest 6 hours, preferably overnight.
  11. To make the drizzle, mix cocoa powder, melted coconut oil and honey together in a small mixing bowl until smooth.
  12. Transfer that chocolate sauce into a squeeze bottle. Carefully lift brownies from pan and drizzle chocolate sauce all over them. Sprinkle chopped pecans and cut into squares.
  13. These will keep in the refrigerator in an airtight container for up to a week. (If you are able to keep them that long, that is!)