Brownie

1. Preheat oven to 350

2.Mash the banana in a bowl. Mix in the wet ingredients-Kokoda Brownie

Spread, maple syrup, and vanilla extract

3.In a separate bowl, whisk together the oat flour, cocoa powder, salt, and

baking powder

4.Add the dry ingredients and the chocolate chips to the wet ingredients. Fold

until combined. Don’t over mix.

5.Pour into a parchment lined 8×8 pan. Two Edges of the parchment should

fold over the pan so it is easy to remove.

6.The brownie batter is thick so use a spatula to spread it evenly in the pan.

Try to make the edges a little higher, like a pie crust would be.

7.Bake for 10 minutes.

8.Let cool for 1-2 hours.

Banana Cream Pudding

1.In a medium saucepan whisk together the coconut cream and the arrowroot

powder until it’s well combined. Then on medium heat, whisk for 5-10

minutes until it thickens. Scrape the sides of the pot down occasionally.

2.Remove from the heat. Add the remaining ingredients in (except the banana

slices) and whisk until combined.

3.Pour into a glass bowl. Let it cool for 15 minutes. Then cover and put in the

fridge for 1-2 hours.

Putting it Together

1.Once the brownie has cooled, layer the sliced banana to the top of it.

2.Scoop the chilled pudding on top of the sliced banana and spread evenly.

3.Cover with plastic wrap and set in the fridge overnight.

4.Enjoy the next day with more banana slices and dairy free whipped cream!!