Healthy Toasted Coconut Brownies
These brownies are the perfect coconut to brownie ratio and taste so yummy! Lately, I’ve been loving the chocolate and toasted coconut combo so I made this recipe!! You can also just use unsweetened plain shredded coconut but toasting it makes it taste amazing! This recipe also makes big bars so feel free to half the recipe!
Healthy Toasted Coconut Brownies
Healthy Num Num | Michelle
- prep time: 15 min
- freeze time: 20 min
- total time: 35 min
- makes 15-16 brownies
Ingredients:
Brownie base:
- 1 cup almond flour
- 1 tsp baking soda
- 2/3 cup cocoa powder
- 1/4 tsp sea salt
- 2 eggs
- 1/3 cup maple syrup
- 1/2 cup melted coconut oil
- 2/3 cup chocolate chips
- 2/3 cup peanut butter (or any nut/seed butter)
Toasted coconut topping:
- 1 1/2 cups toasted shredded coconut
- 2/3 cup peanut butter (or any nut/seed butter)
- 2 tablespoons melted coconut oil
- Pinch of sea salt
Directions:
Start by making the brownies by melting and mixing together the coconut oil, chocolate chips and peanut butter in a medium bowl.
Then add the eggs and maple syrup and mix.
Add the rest of the dry ingredients and mixing until combined. Taste the batter and add more sweetener if you’d like!
Spread into a parchment lined 8x8 pan and bake at 350°F for 20-22 min. Careful not to over-bake!
Toast the coconut by spreading it out evenly across a parchment lined pan and bake at 325°F for 6-10 min. Make sure to regularly check because it can burn quickly!
Remove from the coconut from the oven and let it cool. Add the rest of the toated coconut topping ingredients to a bowl and mix until combined.
Make sure the brownies are cool before adding the coconut layer on top. Melt additional chocolate chips and drizzle on top if desired.
Place in the freezer for 30-40 min or until hard and cut into bars.
Enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
