Coconut Butter Brownies

 

Coconut Butter Brownies - Dark, rich, fudgy brownies everyone will love. Ingredients - coconut butter, dates, dark chocolate, eggs, sea salt, vanilla and baking soda. Simple whole foods made easy.

 

 

Coconut Butter Brownies - Dark, rich, fudgy brownies everyone will love. Ingredients - coconut butter, dates, dark chocolate, eggs, sea salt, vanilla and baking soda. Simple whole foods made easy.

Ever wonder why you crave chocolate in the afternoon? Something sweet right around 3pm? Well, lets just say most of us do; studies show that low blood sugar is a common occurence for most people between the hours of 12pm – 4pm (give or take depending on the person). That long stretch in between meals, right?  It’s because our brains are looking for a serotonin lift. The best way to keep this craving at bay is to eat these scrumptious brownies! :) hahaha, I know. My head gets a little big sometimes.

Dark, high quality chocolate combined with coconut butter (just shredded coconut blended up), protein packed eggs and low glycemic dates are the simple (yet high quality) ingredients that make for a scrumptious mid after noon slump-lifter.

Coconut Butter Brownies - Dark, rich, fudgy brownies everyone will love. Ingredients - coconut butter, dates, dark chocolate, eggs, sea salt, vanilla and baking soda. Simple whole foods made easy.

 

The texture of this brownie is dense, moist, rich and all around satisfying.

Now, I’m not going to lie and say these are low in calories, because, lets face it, low in calories means less of something and it’s usually substituted with a water base veggie or fruit. I won’t say that putting those lighter ingredients in brownies is not a good idea, but for this brownie I was looking to satisfy someone (particularly my husband) who loves fudgy dense “real” (as he calls  them) brownies.

The key ingredient in these brownies is Coconut butter. Coconut butter is the meat of the coconut ground up to a paste. The butter makes these brownies so rich, you really only need a bit and you’ll be completely satisfied. I love that about them.

After his first bite, I knew they were a success. As he bit in, the sides of his mouth started to lift into a smile, before he even left contact with it. I couldn’t help but smile back.

He said, “Ohhh…these are good…. really good.”

Now, that coming out of his mouth is something to remember. He’s a hot sauce, cheddar, bacon lover, and does’nt have much of a sweet tooth.

Coconut Butter Brownies - Dark, rich, fudgy brownies everyone will love. Ingredients - coconut butter, dates, dark chocolate, eggs, sea salt, vanilla and baking soda. Simple whole foods made easy.

 

5.0 from 1 reviews
Coconut Butter Brownies
 
Author:
Ingredients
  • 8 ounces unsweetened shredded coconut (or 2⅔ cups) I used Let's Do Organic 8 ounce bag
  • 10 medjool dates (pits removed)
  • 3.5 ounces 70% dark chocolate (or darker) I used TJ's 73% organic dark chocolate which is soy free
  • 3 large eggs
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • optional - a sprinkle of sea salt before going into the oven
Instructions
  1. In a food processor add shredded coconut. Blend for 7 minutes or until you have the consistency of coconut butter
  2. Add pitted dates. Blend for 1 minute
  3. Break up chocolate bar and add the pieces to the processor. Blend for 1 minute
  4. Add eggs, vanilla, baking soda and sea salt. Blend for 30 seconds
  5. Transfer batter to a greased 8x8 baking dish
  6. Smooth batter with a spatula
  7. Bake at 350 for 20 - 22 minutes
  8. Let cool for 1 hour before serving
Notes
Brownies will be soft towards the middle of the dish after taking them out of the oven. Don't worry if they look a little too soft because once the coconut butter sets they will firm up and even more when chilled in the fridge.
Store brownies in an airtight container for up to a week in the fridge and a month in the freezer. If you prefer them soft and like they were after baking and cooling then leave the brownies out for 20-30 minutes at room temp, then serve.

 

 

Recipe shared on, Allergy Free Wednesday, Real Food Wednesday, Gluten Free Wednesday,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

  1. Kimberly says

    Do you think these could be made without the dates? Or a low carb substitute. These sound great but there are too many carbs in the dates for my diet.

    • says

      Hi Kimberly!
      I haven’t tried them without the dates. What type of sweetener do you prefer to use for lower carb treats?

      Dates are pretty low glyemic 42 vs. a banana which is 69. If I were to try to make them even lower I would replace the dates with soft pitted dried plums, “prunes” which are 29.

  2. says

    These look amazing! I’m planning to make them today with premade coconut butter, so I’ll let you know how they turn out…hopefully perfect ;) So glad I found your site from Pinterest-can’t wait to snoop around!

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