Carob brownie
( SERVES 20 )
Ingredients
| 1½ cups | Shredded coconut, plus extra 1/5 cup |
| 1 cup | Brazil nut |
| ¼ tsp | Ground cinnamon |
| 8 | Dates, pitted |
| ½ cup | Carob powder |
| 3 Tbsp | Water |
| ⅓ cup | Tahini |
| 1 to serve | Desiccated coconut |
Directions
- Blend coconut, brazil nuts, cinnamon and carob in a food processor to a fine crumb.
- Add dates and pulse until combined. Add water and tahini and pulse until sticky and combined (about 10seconds).
- Line a 27cm x 17.5cm slice tray with baking paper and evenly press mixture into tray.
- Set in the fridge until ready to serve. Cut into squares and sprinkle with desiccated coconut.
Wine match by Brancott Estate
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