Highlife downs living magazine

Caramel brownie slice featured on Going Coconuts by Brynley King.


This slice of heaven is sure to satisfy your sweet tooth! Brynley King’s caramel brownie slice recipe is featured on her new app ‘Going Coconuts’, now available for download at the Apple iTunes store.

Ingredients

For the Base
1 cup Medjool dates, pitted
1/3 cup cacao powder
1/3 cup activated buckinis
1 cup desiccated coconut
1/3 cup rice malt syrup

For the Filling
1 x 400ml can coconut cream
1 ½ cup Medjool dates, pitted
4 tbsp. coconut oil
1 tsp. vanilla extract
1 cup desiccated coconut

Chocolate Topping Ingredients
1/4 cup coconut cream
1/2 cup rice malt syrup
1/2 cup cacao powder
1/4 cup coconut oil
1 tsp. vanilla extract

Method

  1. Prepare loaf tin with baking paper
  2. Place base ingredients into a food processor and blend until well combined.
  3. Spread the mixture in the loaf tin. The base may be quite sticky, so you can use a spatula to spread the mixture if need be.
  4. Place the base into the freezer while you prepare the filling layer.
  5. Place filling ingredients into a food processor and blend until well combined.
  6. Spread the filling over the base ingredients and place in the freezer while you prepare the topping.
  7. Place topping ingredients into a food processor and blend until well combined.
  8. Spread the topping over the previous layers and place in the freezer over night until set.
  9. Serve with slivered almonds on top and enjoy!
Serves 12 large slices, or 24 small slices
Tip: When cutting your slice use a warm, sharp knife to ensure your slice cuts cleanly.
For a paleo option, use maple syrup instead of rice malt syrup.