Coconut Macaroon Crust Brownies with Caramel & Sea Salt (Dairy free)

I can never say no to brownies. A friend of mine can’t have any dairy and she told me she never has brownies anymore because of that. And that got me thinking to make a dairy free version. These brownies are super decadent. I love the coconut and chocolate combo. And you can never go wrong with salted caramel.

This recipe is for a 22cm square baking dish.

Ingredients:

For the coconut crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk

Pinch of salt

For the brownie:

130grs of dark chocolate, chopped (I used 70% dark chocolate)

¼ cup of vegetable oil

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 teaspoon of vanilla essence

Pinch of salt

For the vegan caramel:

½ cup of sugar

2 tablespoons of water

¼ cup of coconut milk

1/2 teaspoon of vanilla essence

½ tablespoon of margarine

Extra:

Sea salt for sprinkling on top

 

Preheat your oven to 180C/350F and line your baking dish with parchment paper.

Start by making the coconut macaroon crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Remove it from the oven and set it aside.

To make the brownie batter: place the chopped chocolate and vegetable oil in a microwave-safe bowl.  Microwave it for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the vanilla, eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the flour and salt. Whisk until everything is combined. Carefully pour the brownie batter over the cookie crust. Bake it for 25 minutes. Then set it aside to cool down in the mold.

To make the vegan caramel: place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. Then slowly add the coconut milk and vanilla. Mix it well with a wooden spoon. Then add the margarine. Stir until well combined, and then transfer it to a bowl.

Drizzle some of the caramel over the brownies and then sprinkle with a bit of sea salt. If the caramel has cooled down and gotten hard, just microwave it for a few seconds to loosen it up again. Enjoy!

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Coconut & Vanilla Bean Rice Pudding

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A very easy dessert which also serves as breakfast. This rice pudding is only sweetened with coconut sugar, that’s why it has that darker color. I used arborio rice which makes it creamier due to the fact that it is higher in starch.

This recipe serves 3.

Ingredients:

For the Rice:

200gr of arborio rice

400ml of coconut milk

3 cups of boiling water

1 vanilla bean

½ cup of coconut sugar

Juice of ½ a lime

Toppings:

Chopped mango

Raspberries

Passion fruit

Mint

 

Place the coconut milk, rice, boiling water, vanilla bean scraped seeds, vanilla pod and the coconut sugar in a medium saucepan over medium heat.  Cook for 30 minutes while stirring, until most of the liquid has evaporated and the rice is cooked. Then remove the vanilla pod. Add the lime juice and mix well.

Serve with some mango, raspberries, passion fruit and mint. Enjoy.

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Mango, Passion fruit and Coconut Popsicles with Dark Chocolate & Puffed Quinoa

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This is a super easy & dairy free popsicle recipe which I created last summer but it needed a picture update so I made them again. Might be still too cold to eat frozen treats outside, but not when I am all cozy indoors.

This recipe makes 9 popsicles.

Ingredients:

For the mango/passion fruit part:

1 ½ cups of mango pieces, it can be frozen or fresh

1 tablespoon of honey

2 passion fruits

For the coconut part:

1 can of coconut milk (400ml)

4 tablespoons of honey

Juice of ½ a lime

For the chocolate shell:

100gr of dark chocolate

1 teaspoon of coconut oil

½ a cup of puffed quinoa

 

Place the mango, passion fruit and honey in a pan. Cook over medium heat for about 4 minutes while stirring, until you get a sort of compote. Then using a hand blender, blend it a bit. Just enough so there are not big chunks of mango. Transfer it to a small bowl and allow it to cool down for 15 minutes.

Blend the coconut milk, honey and lime.

Spoon a bit of the mango mixture into the popsicle molds. Add some of the coconut milk, then more of the mango mixture and finally top it with the coconut milk. Use a toothpick to swirl the mixtures together. Insert the sticks and freeze overnight.

Once the popsicles are frozen, start making the chocolate shell. Chop the dark chocolate and place it in a small microwave-safe bowl. Add the coconut oil, and melt it in the microwave for 30 second intervals at a time. Stirring in between until it is completely melted. Have the quinoa ready on a plate. Cover a large plate or tray with plastic film.

Remove the popsicles from the freezer. Pour some warm water over them so you can detach them from the molds. I used silicone molds this time which are super easy to detach, so no hot water needed. Using a spoon, just drizzle some of the chocolate shell over on popsicle and then quickly sprinkle some popped quinoa. The chocolate will harden quickly so you have to be fast (do only one at a time). Place the popsicle on the plate with plastic film. Repeat for all. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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