It’s the season for chocolate With Valentine’s Day coming up, we thought you might like this super quick and super yummy recipe. It keeps for a week in the fridge but I bet it won’t last that long.
I cup hazelnut meal
1 cup dessicated coconut
1/3 cup chia seeds (if you like the crunch. My 4 year old voted against)
1/3 cup cacao powder
pinch of sea salt
1/2 cup coconut oil, melted if it’s a cold day
1/3 cup rice malt syrup (or maple syrup)
1 tsp vanilla bean paste
2/4 cup coconut chocolate spread (don’t tell anyone but we used nutella!)
Grease a 16 x 26 cm slice tin and line it with baking paper.
combine the hazelnut meal, coconut, cacao powder salt and if using, chia seeds in a bowl.
Put the wet ingredients – coconut oil, rice male syrup and vanilla bean paste in a separate bowl and whisk until combines. Pout this into the dry ingredients and mix well.
Press the mixture into the slice tin and smooth over with the back of a spoon. Spread a decent layer of coconut chocolate spread over the top and place in the freezer for 30 minutes to set.
Cut the brownie into pieces or cut out into love hearts like I did with three young girls. Store in t he fridge for a week. Bring to room temperature before serving (good luck on the waiting with that last bit!)