Chewy chocolate squares
Ingredients
- 65 grams walnuts
- 35 grams desiccated coconut
- 5 medjool dates, pitted
- 4 tablespoons cacao powder
- 6 tablespoons coconut oil
- 3 tablespoons maple syrup
- 40 grams rice puffs
- a pinch of salt
Story
Allergens
Line a small quiche or cake tin with baking paper. Set aside.
Soak the dates in warm water for 10-15 minutes. Preheat oven to 180 degrees C. Line a baking tray with baking paper, add the desiccated coconut and spread it out evenly on the tray, place in the oven and bake for a few minutes, until golden brown. Really keep an eye on it, as it burns quickly. You can also skip this step and use the coconut as is too.
In a food processor (or with a hand mixer), place the coconut with the walnuts, dates, a pinch of salt, 1 tablespoon coconut oil (melted) and 1,5 tablespoons of the cacao powder. Blend until the mixture sticks together. Press into the tin, and set aside.
Add the rest of the coconut oil and the maple syrup into a medium saucepan on low heat, stir until the coconut oil has melted. Take off the heat and whisk in the remaining cacao powder. Add in rice puffs and stir until they’re all coated in chocolate. Press them onto the brownie base. Freeze for 30 minutes (or until the coconut oil has hardened) and take out of the freezer and serve!
