Today marks a new month, National Stress Awareness Day AND World Vegan Day so what better way to celebrate than with a new recipe – one of the best I’ve made! No need to bake, they look super impressive but are quite easy to make and taste DIVIN – without dairy or refined sugar. A brownie base smothered with raspberry jam topped with a coconut layer and drizzled with chocolate, what more could you want from an #IndulgingInnocently treat?
For the base –
- 3 tablespoons almond butter (I used Pic’s)
- 2 tablespoons coconut oil (I used LucyBee)
- 6 tablespoons maple syrup (I used Indigo Herbs)
- 100g oat flour (I make my own by whizzing up oats in a blender – I use Flahavan’s)
- 50g ground almonds
- 3 tablespoons cacao or cocoa powder (I used LucyBee)
- 2 teaspoons superfood powder [optional] (I used One Earth Blends Vanilla Zilla)
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk (I used Alpro)
For the jam layer –
- 4 tablespoons no added sugar raspberry jam (I use Tesco own brand)
For the coconut layer –
- 3 tablespoons coconut oil
- 8 tablespoons desiccated coconut
- 3 tablespoons maple syrup
To decorate –
- 1 teaspoon coconut oil
- 30g dark chocolate (I used Raw Halo)
- Freeze-dried raspberries
- First make the brownie layer: Melt the almond butter, coconut oil and maple syrup. Mix together the oat flour, ground almonds, cacao/cocoa powder and superfood powder then pour in the melted ingredients along with the vanilla and almond milk. Mix to combine then press into a lined tupperware box/tin and press in with your hands to cover the base evenly.
- Spread the jam over in a generous layer to cover then pop in the fridge.
- Melt the coconut oil then stir in the desiccated coconut and maple syrup until the mixture comes together in a sticky mixture.
- Spread this over the jam and pack in tightly. Leave to set in the fridge for at least 3 hours.
- Meanwhile melt the coconut oil and chocolate then drizzle over and scatter freeze-dried raspberries. Allow to chill a little more.
- When ready to serve lift out, pop on a chopping board and cut into bars. Now enjoy!
Keep any remaining bars in the fridge for up to 1 week.