Coconut Carob Brownie Bars

Coconut Carob Brownie Bars from Mother’s Day Brunch 2013.

Update: These Yummy Brownie Bars have been featured in this Buzzfeed post “13 Amazing Brownies To Satisfy Your Sweet Tooth”. Hop over and take a look at all the other awesome brownie recipes!

Mom loved these! She’s a coconut fan, so these were perfect for her. I doubt these lasted very long in her house.

I made the brownie part 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!

Coconut Carob Brownie Bars Recipe

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Coconut Carob Brownie Bars

Servings 9

Author Debi

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

1. Preheat oven to 350° F.

Brownie Layer

1. 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.
2. 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

1. 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.

Recipe Notes

Adapted from Living Healthy with Chocolate