Coconut Carob Brownie Bars with a layer of carob brownie, topped with a sweet layer of coconut, these ooey gooey brownies are sure to please the coconut lover in your life.
These delicious little bites are from Mother’s Day Brunch 2013.
Mom loved these! She’s a coconut fan, so these were perfect for her. I doubt these lasted very long in her house.
I was surprised at how soft these turned out. Tasty, but I think they’re better eaten with a fork than with your fingers.
I’m contemplating doubling the brownie part and making “truffles” out of it. I really liked the brownie part, and that’s really a no bake part which is always good!
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
Coconut Carob Brownie Bars Recipe
Coconut Carob Brownie Bars
- Preheat oven to 350° F.
- Place the pecans in the bowl of a food processor, and pulse several times until very finely ground. Add the almond flour, vanilla, coconut oil, carob powder and honey, and pulse until well combined and fine in texture.
- Line an 8×8 baking dish with parchment paper and evenly spread the brownie batter in the dish. You will have a very thin brownie layer.
- In a medium bowl, mix all the ingredients for the coconut layer together and evenly pour it over the brownie layer. Bake for 12 minutes at 350°F or until set. Remove from oven, and allow to cool on a wire rack before cutting into squares.