Sunday, 12 May 2013

Coconut Brownie + Banana Caramel Smoothie

Okay... So I'm supposed to be on a 30 day smoothie challenge but alas, I'm sharing a coconut brownie recipe with you. BUT there is a good reason behind it... It's Mother's Day! Greetings to all beautiful mums out there!

If you still haven't decided what to make your mum for her special day, perhaps you'd like to give this coconut brownie a try. All you need are a few ingredients, a food processor, five minutes, and lots of love. How can you go wrong with that? Especially if those 'few ingredients' contain chocolate and coconut. 

As if that wasn't enough, I added some of the leftover caramel syrup from the banana caramel smoothie.  Topped it with some walnuts (which my mum happens to love) and some organic edible flowers to add some colour and it's good to go. 

Coconut Brownie + Banana Caramel Smoothie

1C dried shredded coconut
1/3C  cacao or carob powder
12 pitted Medjool dates
Pinch of pink Himalayan salt or sea salt
2T cacao nibs

For granish(optional): 

Handful of walnuts
Handful of cacao nibs
Edible flowers

Combine all the ingredients for the brownie in a food processor. Process until well combined and the mixture starts to stick to itself. Firmly press into a pan, and cut into squares. Done! 

To present it, simply smudge about a heaped teaspoonful of caramel onto a plate before laying the brownie down. Sprinkle some chopped walnuts and cacao nibs on top. Decorate with flowers as you please.

8 Medjool dates, pitted and soaked
2t tahini
3/4 to 1C water

Banana Caramel Smoothie:
2 1/2 frozen bananas
2 ripe bananas
1C non dairy milk
1C water
2t caramel
1T ground flaxseeds

To make the caramel, blend the ingredients until smooth. 

For the banana smoothie, also blend all ingredients until smooth. If you want to make it thicker, I would suggest using chilled coconut milk as your base. Alternatively, you can use less liquid and more bananas. Nomnomnom (or rather, gulpgulpgulp?)

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