Date Brownies With Whipped Coconut Frosting
No bake, date brownies made with minimal whole some ingredients. Easy to make, fudgy, topped with whipped coconut frosting - a rich and decadent dessert or treat. They truly take standard brownies to the next level.The recipe is very simple, only using a handful of whole food ingredients but packed with healthy fats, fiber and protein and naturally sweetened with dates!GUYS! I am about to knock your socks off with this HEALTHY whipped coconut cream frosting recipe. It's made with NO butter, NO shortening, NO margarine and NO powdered sugar!Its rich, creamy and perfect for decorating or frosting cakes and cupcakes! Made with just 3 ingredients! When eaten straight away the icing resembles more of a thick sauce but once set in the fridge it hardens and resembles more of a buttercream icing texture. This recipe uses a combo of walnuts, dates and cocoa powder for the brownie base but when joined at the hip with the whipped frosting it creates a match made in heaven. These “perfect treat” brownies are fudgy and sweet and the frosting adds such a wonderful flavour. You could say they are a little bit (no, a whole lot) healthy with a whole lot of yumminess.
Ingredients
- 1 1/2 cups almonds, walnuts or a mix
- 1 1/2 cups dates, soaked at least 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1/4 cup almond (or any other nut or seed) butter
- 1/4 cup cocoa or cacao powder
- 1 teaspoon vanilla extract
Coconut Frosting
- 1 cup whipped coconut cream - store bought or recipe below in notes
Topping
- 1/2 cup toasted shredded coconut
Instructions
Base Brownie
- If you intend to make your own homemade whipped coconut cream (recipe below in notes) for the frosting, make this first and have it chilled ready in fridge to top your brownies with when finished.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut, almond butter, cocoa, vanilla extract and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your brownies.Press the base mixture into the bottom of your pan or dish evenly. Place in freezer while you prepare the whipped coconut frosting.
Coconut Frosting
- Make your whipped coconut cream frosting (recipe below in notes) or if you have it store bought, spread onto chilled brownies and sprinkle toasted, shredded coconut on top and gently press down.Chill the brownies in the fridge or freezer for 10-20 minutes (or until ready to serve) then cut into squares. You can skip the chilling time but cold brownies are easier to cut cleanly.Store these bars covered in the refrigerator. You can eat them straight from the fridge, or let them sit at room temp for a few minutes to soften before eating.
