Coconut brownies

  • 30min
  • 10
  • 304 kcal
  • Intermediate
  • Vegan
  • Gluten-free , Dairy-free

Per 87 g contains

304 kcal 1270 kj
15%
12 g
17%
8.5 g
42%
31 g
34%
0.1 g
1%

of an adult's recommended intake.
Typical energy values per 100g: 1460kj/349kcal

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Image of Rowanna Watson
Authored by

Vegan Health Coach, Author

Reviewed by Rose Constantine Smith

A tasty sweet treat for all to eat!

My raw, vegan coconut brownies are perfect for any occasion - breakfast, dessert or even as an after-school snack. Easy to make; even easier to eat!

Tapioca flour is a healthier way to thicken up vegan icing, meaning you can still enjoy a creamy topping even if you're trying to avoid gluten, dairy or high FODMAP foods.

Ingredients

For the brownies
  • Medjool dates
    350g 12.3oz
  • Cocoa powder
    60g 2oz
  • Salt
    0.3g (pinch)
  • Avocado, medium
    ½
  • Vanilla extract
    2tsp
  • Coconut flour
    100g 3.5oz
  • Coconut oil
    1tbsp
  • Agave
    2tbsp
For the icing
  • Coconut cream
    200ml 7fl oz
  • Avocado, medium
    ½
  • Cocoa powder
    25g 1oz
  • Tapioca flour
    60g 2.1oz
  • Agave
    3tbsp
  • Vanilla extract
    2tsp
Show all

Cooking Method

  1. Line a 9”x5” inch tin with parchment paper and set aside.
  2. Strain the coconut cream out, preserving the liquid.
  3. Add all of the dough ingredients into a food processor and blend well (approx 2 mins), until mix forms into a breadcrumb-like consistency.
  4. Slowly pour the coconut water (strained from the tin) into the mix and blend until a dough forms.
  5. Transfer dough into the tin and press firmly, pushing down to get an even consistency throughout the tin. Place in the fridge while preparing the icing.
  6. For the icing, add the coconut cream, avocado, cocoa, agave and vanilla extract to the food processor and blitz until smooth (approx 4 mins), stopping to scrape down the sides.
  7. Once smooth, slowly start to add the tapioca starch to thicken up the icing. Do one tbsp at a time, until it reaches a thick buttercream consistency.
  8. Remove the brownie dough out of the fridge. Spoon the icing on to the brownies and spread out with the back of a spoon until the icing is even.
  9. Keep the brownies in a refrigerator until it is time to serve (allow at least 15 mins of chill time.)
  10. Carefully remove the brownies from the tin by lifting out the parchment paper and placing it on a chopping board. Cut it into squares of approx 1.5"-2".
  11. Serve and enjoy!

Nutritional Information

Typical Valuesper 100gper 87g serving
Energy
349 kcal
1460 kj
304 kcal
1270 kj
Fat
of which saturates
13 g
9.8 g
12 g
8.5 g
Carbohydrate
of which sugars
43 g
35 g
38 g
31 g
Fibre11.7 g
10.2 g
Protein6.3 g
5.5 g
Salt0.1 g
0.1 g

Medjool dates

Dates are great in that they are high in phosphorus, which helps to balance vitamins and boosts brain health. They are also high in dietary fibre.

Coconut flour

Coconut flour is a useful low FODMAP alternative to wheat flour, meaning those with IBS will find it easier to digest. 

Cocoa powder

Cocoa powder is beneficial for many things around the body, such as brain health, maintaining a good blood pressure and cholesterol level and also helping to boost your mood.

Coconut cream

Coconut cream does wonders for the digestive system, helping to soothe it and relieving constipation. It's a beneficial food to eat if you suffer from painful IBS.

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