Jaffa freezer fudge brownies

Jaffa freezer fudge brownies and new improved lime and poppyseed cake.

Still addicted to hooked on Jaffa I decided to try another experiment on the theme.

INGREDIENTS

4 cups desiccated coconut

(Alternative: 3.5 cups coconut and 0.5 cup buckwheat groats – which is what I did as I had run out of coconut as I was making a double batch!! or you could use 1/3 cup buckwheat flour which is effectively what it became when I put it in the mill)

36 dried pitted dates – about 1.5 cups (12 for icing and rest for the brownie)

zest of 3 oranges (1 for the icing and 2 for the brownie)

juice of 3 oranges (about 1 for the icing and 2 for the brownie)

1/2 cup plus 2 heaped tablespoons cocoa

1 tsp coconut butter

1/2 cup water (as needed to get the brownie to doughy consistency)

METHOD

1. Put the dates, zest and juice in a bowl to soak (overnight will get you a smoother consistency but will require you to plan ahead…..I soaked mine for about 3 hours but they could have done with a bit longer I think).

2. Put the buckwheat in the mill or food processor and mill to course flour or just use buckwheat flour, and then add to food processor if using mill; if using all coconut skip this step.

3. Put the desiccated coconut in the food processor and blitz until starting to turn to butter (ie getting warm and softer).

4. Add in 1/2 cup cocoa,  1 cup (24) dates and about 2/3 of juice and zest.

5. Blitz until the mix forms a ball and is of a sticky dough consistency (you may need to add a little of the water to achieve this).

6. Press mix into a slice tin lined with baking paper.

7. To make the icing combine the rest of the ingredients in the mill or food processor (ie 12 or 1/2 cup dates, rest of the zest and juice, 2 heaped tablespoons of cocoa and 1 tsp coconut butter) and blitz until smooth glossy thick icing mix is formed – like a thick ganache.

8. Spread icing over brownie, smoothing with spatula, cover with cling film if you have or use baking paper if, like me you prefer not to use it.

9. Put in the freezer overnight.

10. Take out and slice into small squares (should make about 32 or more).

NOTE – I doubled this recipe…..You need to do it in batches and need the brownie mix as double is too much even for my food processor.

Serving tip – this would look great jazzed up with grated orange rind and grated chocolate.

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2 thoughts on “Jaffa freezer fudge brownies

  1. Pingback: Gluten free banana sultana bread / cupcakes with 3 icing options (and bonus poetry with apologies to the dinosaur book people) | A work in progress

  2. Pingback: Orange and raisin bread (Gluten Free). | A work in progress

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