Triple layer coconut pecan fudge brownies. No really – triple layer coconut pecan fudge brownies. Thick, luscious, outrageously fudgy brownies, totally made out of healthy stuff. I’ll go grab one while you let that sink in.
It’s Medjool date sorcery! Blend them in your food processor, add cocoa powder and a few other goodies and poof! You have the makings of the moistest, fudgiest brownies ever, and they’re vegan, gluten free and refined sugar free. They’re pretty high calorie, but I don’t even care. I’ll gladly fit in extra workout time for brownies this fierce.
I adapted my recipe from This Rawsome Vegan Life’s Chocolate Fudge Bars with Pecans and Maca. I’ve been feeling the need for some ridiculous decadence, so among other little tweaks I doubled the recipe and put a helping of coconut pecan madness between the fudge layers. I decorated mine just the same – they’re so gorgeous I couldn’t resist!
To get lots of flavor and crisp, delicate texture from my pecans I toasted them first. I just spread them out on a cookie sheet and baked them at 350 for about 5 minutes. I didn’t toast the coconut but next time I think I will. For a treat like these it’s worth pulling out all the stops!
Eat Healthy Eat Happy
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
- 1 c pecans
- 3 Tbs coconut flour
- 1/4 c unsweetened flake coconut
- 1 tsp vanilla
- pinch salt
- 6 Medjool dates
- 32 Medjool dates, divided
- 1/2 c dark cocoa (I recommend Hershey's Special Dark if you don't already have a favorite), divided
- 2 tsp vanilla, divided
- 6 Tbs flax meal, divided
- 8 Tbs melted coconut oil, divided
- 4 Tbs any nut butter, divided (I use good old peanut butter)
- 4 Tbs water, divided
- Pecan coconut filling:
- 1 c pecans
- 1 c unsweetened flake coconut
- 3 Tbs agave or maple syrup
- Line an 8"x8" pan with parchment. Combine the base ingredients in a food processor and pulse until finely ground and sticky. Press into the bottom of the pan.
- Combine half the brownie ingredients in the food processor and process until smooth. The batter will be very thick. Dollop the batter as evenly as you can over the base and press to spread and cover. I like to press with a piece of parchment paper to get it spread evenly, and also to keep sticky brownie stuff from getting all over my hands.
- Combine the pecan coconut filling ingredients in the processor and pulse until the nuts are as finely ground as you like. Spread evenly over the first brownie layer.
- Repeat the brownie layer with the remaining ingredients. Decorate the brownies with extra coconut and pecans if you like. Refrigerate for at least 3 hours before slicing. After refrigeration they hold their shape at room temperature but get slightly soft, which is pretty delicious. Store covered in the refrigerator.
Cook time = time chilling in the fridge.
This recipe is vegan and gluten free friendly.
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/01/label.png" width="298" height="494" class="aligncenter size-full" title="Brownie Nutrition Info" alt="Brownie Nutrition Info"]
Pin it, because you never know when the need for an awesome brownie will strike.If you’re more in the mood for a chilly chocolate fix, check out my easy Homemade Frosty Recipe. Tastes like the restaurant version, only this one’s dairy free and way healthier. Cold, chocolatey refreshment!