THIS RECIPE CALLS FOR....
1/4 cup of KOKADA Brownie
Don’t have any? First off, why not? And secondly let us help you!
Crust
· 2 1/4 cups oat flour
· 1/2 cup melted butter
· 2 tbsp maple syrup
· Salt
Filling
· 1 can full fat coconut milk
· 1/4 cup Kokada Brownie
· 1 1/2 cups of chocolate chips (or 9 oz bag)
· 1 tsp vanilla
· 2 cups fresh raspberries, separated
· 1/4 cup of berry preserves or jam
1. Lightly grease a 9×9 tart pan with oil (we used coconut).
2. Mix together the crust ingredients and press the crust into the pan.
3. Spread the berry preserves/jam on top of the crust (it will be the middle
layer)
4. In a small saucepan heat the coconut milk and Kokada Brownie mixture
together. Stir occasionally until it boils.
5. In a separate bowl, combine the chocolate chips and vanilla extract.
6. Pour the hot coconut mixture over the chocolate chips and stir together
until they are melted and combined.
7. Stir in 1 cup of fresh raspberries (save the rest for topping).
8. Pour the chocolate mixture over the crust.
9. Add the rest of the fresh raspberries on top.
10. Refrigerate overnight or until firm (3-4 hours).
Don’t have any? First off, why not? And secondly let us help you!
WE LOVE MAIL
360 Executive Ct
Suite 101
Hillsborough, NC, 27278
EMAIL US
customerservice@eatkokada.com