Coconut and Blackberry Dark Chocolate Brownies

Three layers of complete decadence. Do these even need an introduction? No. Yes. Maybe, just a little one – they deserve it. Brownies are a staple part of the Livia’s Kitchen diet; a brownie a day keeps the doctor away. Forever pairing brownies with peanut butter, salted caramel and hot chocolate sauce (a winning combo), we decided to branch out and try something a little different. Introducing our fudgy, chocolate brownie topped with two layers of sweet coconutty goodness; a pure, creamy coconut layer finished with a perfect blend of coconut and berries. Heaven. We strongly urge all coco-nutters to try this recipe. And it's totally Instagrammable. Be sure to tag me in all your coconutty creations #LiviasKitchen.




Suepr easy


    Fudgy brownie layer

  • 120g ground almonds ,85g cashew butter ,60g cacao powder ,60g coconut sugar ,35g buckwheat flour ,100ml cashew milk ,100ml maple syrup ,Pinch of sea salt
  • Coconut middle layer

  • 75g coconut flour ,75g desiccated coconut ,1 ½ tbsp maple syrup,3 tbsp melted coconut oil
  • Blackberry and raspberry top layer

  • 75g coconut flour ,75g desiccated coconut , 110g coconut cream,175g frozen raspberries ,120g fresh blackberries ,3 tbsp melted coconut oil ,2 ½ tbsp maple syrup


  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Begin making your brownie layer by adding the cashew butter, maple syrup, cashew milk and coconut sugar to a large mixing bowl and stir until well combined.

  • Add the cacao powder, ground almonds and buckwheat flour. Fold the mixture making sure that all ingredients are well mixed.

  • Pour the brownie mixture into a lined tray (24.5 cm x 17 cm) and place in the oven for 18 minutes until cooked through but still slightly gooey in the centre.

  • Remove the brownie from the oven and leave in the tray to cool.

  • Begin making the middle coconut layer. Add the desiccated coconut and coconut flour to a large mixing bowl and stir until there are no clumps.

  • Next, add the maple syrup and melted coconut oil to the large bowl and mix well.

  • Once the brownie has cooled, spoon the coconut mixture on top of the brownie. Spread the mixture evenly over the brownie patting it down to ensure it is well compressed. Place in the fridge to set for an hour and begin making the third and final layer.

  • Measure out the ingredients for the blackberry and raspberry top layer, adding these to a food processor and blend until the mixture is well combined and a reasonably smooth consistency.

  • Once the middle layer is firm, spread the top blackberry mixture evenly over the middle layer. Place in the fridge for at least another hour to set.

  • Take the Coconut and Blackberry brownie out of the tray and cut into slices. Enjoy straight from the fridge or leave to cool for 10 minutes before tucking in.

  • Store in an airtight container in the fridge for 5 days.

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Share your creations on Instagram and tag @livias.