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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.
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Mother’s Day brunch
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.
The brownie part is made with carob powder because my mom can’t have chocolate, but feel free to change the carob powder to cocoa powder if you’d like.
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!
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Recipe
Coconut Carob Brownie Bars
Ingredients
Brownie Layer
- ½ cup almond flour
- ¼ cup raw pecans
- ½ teaspoon vanilla extract
- 3 tablespoons coconut oil melted
- 2 tablespoons carob powder
- ½ tablespoon mild tasting honey
Coconut Layer
- 5 tablespoons canned coconut milk
- 2 tablespoons coconut oil
- 1 cup shredded coconut unsweetened
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 eggs
- pinch of salt
Instructions
- Preheat oven to 350° F.
Brownie Layer
- 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.
Coconut 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.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Joanne T Ferguson
G’day! Haven’t baked much with carob, TRUE!
Might have to put this on my list to do! Thanks to your recipe and photo too!
Cheers! Joanne
What’s On The List
Kylie
Ooooh this is a major dose of coconut! LOVE it!
Janice
This is a great idea and I love this recipe! Easy to make and so good. You’re right, eat them with a fork.
Cindy
I just got some coconut at the story yesterday just so I could make these! YUM I used cocoa powder though.