Healthier Coconut Fudge Brownies with Carob Option
Prep time
Cook time
Total time
Recipe and photos by Deb Schiff of Altered Plates, adapted from the Coconut Fudge Brownie (chocolate-based) recipe in Go Dairy Free: The Guide and Cookbook.
Serves: 12 brownies
  • ¼ Cup Whole Wheat Flour
  • ¼ Cup Whole Wheat Pastry Flour
  • ¼ Cup Coconut Flour
  • ¼ Cup Carob Powder [or cocoa powder]
  • ¼ Teaspoon Salt
  • ⅓ Cup Grapeseed Oil
  • ⅔ Cup Agave Nectar [can sub liquid sweetener of your choice]
  • 2 Eggs (can be made vegan by using 2 large mashed avocados instead)
  • 1-1/2 Teaspoons Vanilla Extract
  • ½ Cup Unsweetened Shredded Coconut
  • ½ Cup Unsweetened Carob Chips [or chocolate chips]
  • ½ Cup Raw Walnuts, chopped [optional]
  1. Preheat your oven to 350ºF and oil an 8-inch baking dish.
  2. In a medium bowl, sift together the whole wheat flour, whole wheat pastry flour, coconut flour, carob or cocoa powder, and salt.
  3. In a large bowl, beat the oil and agave nectar until well blended.
  4. Beat in the eggs and vanilla until well blended.
  5. Mix the dry ingredients into the wet ingredients until just incorporated.
  6. Fold in the coconut, then the chips, and walnuts, mixing by hand for about a minute after each addition.
  7. Spread the batter into the prepared pan and let sit until the oven comes to temperature.
  8. Bake the brownies for 25 minutes or until a tester comes out with just a couple of moist crumbs.
Diet type: Optionally Vegan, Vegetarian, Dairy free, optionally Egg free, optionally Nut free, Peanut free, Soy free
Recipe by Go Dairy Free at