Coconut cream brownies (v, gf)

Delicious brownies featuring coconut in three forms and requiring minimal preparation time.
No bake, gluten free and vegan.
Makes 16 to 20 small squares.

Food processor required.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 tin (375g) of coconut cream, chilled in the refrigerator ahead of time (you will only use the solid half of the tin)
1/3 cup coconut sugar
1 cup coconut flour
1/4 cup cocoa powder
1 tsp vanilla essence

Melted dark chocolate (approximately 50g), for drizzling over the brownies

Strawberries or other berries, optional, to serve

1. Carefully open your tin of coconut cream, keeping the cream and liquid components separate. Spoon the coconut cream into your food processor (reserve the liquid for another recipe).
2. Add the coconut sugar, coconut flour, cocoa powder and vanilla to your food processor and process with the cream until the mix resembles course breadcrumbs.
3. Line a square baking dish with non-stick paper and transfer the brownie mixture into the tin. Press down to distribute evenly.
4. If using, melt your dark chocolate and drizzle over the brownies.
5. Place in the refrigerator to set, ideally at least 4 hours, but these could be eaten within 1/2 hour if needed. Serve with berries.