Free From: dairy, gluten
1 cup (110g) hazelnut meal
1 cup (100g) desiccated coconut
1/3 cup (65g) Bioglan Chia Seeds
1/3 cup (45g) Bioglan Cacao Powder
pinch of sea salt
1/2 cup (100g) Bioglan Coconut Oil, melted
1/3 cup (80ml) rice malt syrup or pure maple syrup
1 teaspoon vanilla bean paste
3/4 cup (175g) coconut chocolate spread
- Grease a 16 x 26cm slice tin and line the base and sides with baking paper extending 4cm over the sides.
- Combine hazelnut meal, coconut, chia seeds, cacao powder and salt in a bowl.
- Put coconut oil, rice malt syrup or maple syrup and vanilla bean paste in a separate bowl and whisk until combined. Pour into the dry ingredients and mix well.
- Press mixture into the slice tin and smooth over with the back of a spoon. Spread a decent layer of coconut chocolate spread over the top and place in the freezer for 30 minutes to set.
Cut the brownie into 18 pieces. Store in the fridge for up to a week. Bring to room temperature before serving. Yum!