Paleo Banana Bread

Chocolate Strawberry Brownies

First of all, as great as these are, I don't really recommend them in winter. I learnt that this morning when taking a bite into the frozen strawberry layer and immediately my body was covered in goosebumps!

The original recipe is for Chocolate RASPBERRY Brownies which sounds way better than strawberries but tis' strawberry season so that's what I used!

Ingredients for Base
1 cup raw nuts (I used almonds)
1/3 cup cacao
3 Tbsp. coconut oil, melted
12 Medjool dates, pitted

Ingredients for Middle Later
2 cups fresh or frozen raspberries (I used strawberries)
2/3 cup raw cashews (I left out the nuts in the middle layer) 
4 Tbsp. shredded coconut
6 Tbsp. organic maple syrup (I used honey)
1 Tbsp. coconut oil, melted

Ingredients for Top Layer
½ cup of cacao butter (or melted coconut oil)
½ cup of cacao powder
¼ cup of organic maple syrup

Directions for Base

• Add all ingredients to a blender and blend until all the ingredients are well mixed and the macadamias are crushed.
• Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

Directions for Middle Layer

• Blend all but the coconut oil in a high speed blender until smooth.
• Add coconut oil and blend until well combined
• Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.

Directions for Top Layer

• Melt the cacao butter in a double boiler on low heat (I used coconut oil, melted in microwave)
• Add the organic maple syrup to the double boiler and whisk until combined (I used honey, melted in microwave) 
• Whisk in the cacao powder.
• When well combined pour over the middle layer and smooth over with the back of a spoon

Put back into the freezer and let it set completely (around 1 hour).

Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

Recipe taken from Mind Body Green

Chocolate Coconut Squares

I've been wanting to make these Chocolate Coconut squares for ages now but every time I set out to make them I find that I am short an ingredient or 2!

My sweet tooth was particularly bad today so I decided to "Adapt or Die" and I made them using the ingredients that I had.












Ingredients

Bottom Chocolate Layer
1 cup of nuts. I used almonds that were already pre-chopped.
8 large medjool dates (+- 225 grams), pitted. I used dried cherries
1 tsp vanilla extract
Pinch of salt
4 Tablespoons of cocoa powder

Coconut Layer
1 1/2 cups grated coconut unsweetened and finely shredded
2-3 Tablespoons honey
1/3 cup almond flour (I did this but I'm pretty confident you can do it without) 
1/4 cup coconut oil, melted
Pinch of salt


Top 'Decorative' Layer
25 grams of 70% dark chocolate. I used 1/4 of a bar of Lindt 85%
Handful of Almonds






Method

Bottom Chocolate Layer
Put all ingredients into a blender and blend until a 'paste' is formed. My blender is broken (Of course) so I just mixed everything together and added 3 tbs of melted butter so that it would bind.
Grease a Baking dish and press down the paste/dough at the bottom. You may want to use a spoon or this because it's VERY sticky.

Coconut Layer
Mix all ingredients together. Make sure you have melted your coconut oil in the microwave.
Spread coconut layer on top of chocolate layer in dish and press firmly.

Top Decorative Layer
Melt chocolate slowly over a low heat. If you're impatient like me, do it in the microwave on a low heat but watch it carefully!
Spread or drizzle melted chocolate on top of the coconut layer and sprinkle some finely chopped nuts (Almonds) on top to decorate.

Now put it in the refrigerator for an hour (or the freezer for 15-20 minutes) before using a knife to cut into squares.

Enjoy your tea time treat =)