Bomb-a-rama Brownies with Whipped Coconut Cream & Raspberries

This is just to die for! Everybody needs a sweet treat once in a while. This super rich brownie with whipped coconut cream and raspberries is sure to satisfy the sweetest tooth.

So decadent and delicious. Enjoy!

Bomb-a-rama Brownies & Raspberry Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 20
Cook Time
25
Servings Prep Time
6 20
Cook Time
25
Bomb-a-rama Brownies & Raspberry Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 20
Cook Time
25
Servings Prep Time
6 20
Cook Time
25
Ingredients
Brownies
  • 1/2 cup powdered cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp himalayan salt
  • 1/3 cup pure maple syrup
  • 3/4 cup almond butter
  • 1 tsp homemade vanilla
  • 2 tbsp coconut oil
  • 1 egg
  • 1/2 cup chopped nuts
  • 3/4 cup dairy free chocolate chips Set 1/4 cup aside for Chocolate Sauce
  • 1/2 cup raisins optional
Whipped Cream
  • 1 medium carton pure coconut cream Don´t shake / refrigerate overnight
  • 1 tsp homemade vanilla
  • 1 tsp birch tree sugar or coconut sugar Adjust to taste
  • 1 cup raspberries
Servings:
Units:
Instructions
Brownie
  1. Preheat the oven to 350 F. Place a steel bowl in the freezer. You will need this for the whipped cream later.
  2. In a large bowl mix together cocoa and baking soda.
  3. In a medium bowl mix together maple syrup, almond butter, vanilla and egg.
  4. Pour the wet mix over the dry and stir until all is combined.
  5. Add nuts, raisins, ½ cup of the chocolate chips and stir until mixed.
  6. Spread into a 9X13-baking pan.
  7. Cook at 350º for 25 minutes. Check with a toothpick these babies are really creamy and can dry out if left too long.
Whipped Coconut Cream
  1. Cut the bottom of the coconut cream carton and drain the liquid coconut milk into a storage container. You can use this for smoothies!
  2. Scrape the coconut cream out of the carton into the cold bowl you placed in the freezer.
  3. Set 1/4 of cream aside for Chocolate Sauce
  4. Use a mixer and beat for about a minute, until it begins to stiffen.
  5. When almost stiff add the birch tree sugar and 1 tsp of homemade vanilla.
  6. Beat until stiff.
  7. Place whipped coconut cream in the refrigerator until you complete the following, or use ASAP!
Chocolate Sauce
  1. Put the remaining ¼ cup of the chocolate chips and ¼ of the reserved coconut cream in a microwave safe container and heat for 30 seconds (You can also melt this on the stove top, if you prefer).
Recipe Notes

Wash the berries and drain well. Sprinkle with just a bit of birch tree sugar if they are too tart. Give them a little mash here and there.

Cut the brownies; place a generous serving of whipped coconut cream on the top, place scoop of the berries on top then drizzle the warm chocolate sauce on top and enjoy!

If you’re a coconut lover add a sprinkle of unsweetened dry coconut on top!

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One Comment on “Bomb-a-rama Brownies with Whipped Coconut Cream & Raspberries

  1. same idea sans egg;6tbsp peanutbutter/or almond
    butter
    3tbsp coconut oil
    2-3 tbsp honey(raw best)
    2tbsp cacao powder
    1/4or 1/2 half cup almond slivers
    sea salt pinch
    2dashes cinnamon
    1/4 tsp maca powder(opeitonal),melt coconut oil, on low heat,when cool add the rest, frig to cool or freezer if fast…cut in small bars store in frig…

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