Carob brownie

Ingredients

1 ½ cups	Shredded coconut, plus extra 1/5 cup (Main)
1 cup	Brazil nuts
¼ tsp	Ground cinnamon
8	Dates, pitted
½ cup	Carob powder (Main)
3 Tbsp	Water
⅓ cup	Tahini
1 to serve	Desiccated coconut

Directions

1. Blend coconut, brazil nuts, cinnamon and carob in a food processor to a fine crumb.
2. Add dates and pulse until combined. Add water and tahini and pulse until sticky and combined (about 10seconds).
3. Line a 27cm x 17.5cm slice tray with baking paper and evenly press mixture into tray.
4. Set in the fridge until ready to serve. Cut into squares and sprinkle with desiccated coconut.

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