This is to die for! Everybody needs a sweet treat once in a while. This super-rich brownie with whipped coconut cream, fresh raspberries, and drizzled with melted chocolate will satisfy any sweet tooth.
The Chocolate sauce for the topping is optional! Just a reminder: You must place the coconut cream milk in the refrigerator overnight or in the freezer in the morning for at least 3-4 hours. This will separate the coconut water from the cream. You will only be using the cream. Save the coconut water for your smoothies. The size of the coconut cream should be at least 500ml or about two cups. Click here for my step-by-step instructions for making the whipped coconut cream!
So decadent and delicious. Enjoy!
BOMB-A-RAMA BROWNIES WITH WHIPPED COCONUT CREAM & RASPBERRIES
November 23, 2015
: 6
: 20 min
: 25 min
: 45 min
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 CoconutCream
- 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
Directions
- Step 1 Brownie
- Step 2 Preheat the oven to 350 F. You will need a small food processor for the whipped cream later. Place the blades and container in the fridge to stay cold.
- Step 3 In a large bowl, mix cocoa and baking soda.
- Step 4 In a medium bowl, mix maple syrup, almond butter, vanilla, and egg.
- Step 5 Pour the wet mix over the dry and stir until all is combined.
- Step 6 Add nuts, raisins, ½ cup of the chocolate chips and stir until mixed.
- Step 7 Spread into a 9X13-baking pan.
- Step 8 Cook at 350º for 25 minutes. Check with a toothpick these babies are creamy and can dry out if left too long.
- Step 9 Whipped Coconut Cream
- Step 10 Cut the bottom of the refrigerated coconut cream carton and drain the liquid coconut water into a storage container. You can use this for smoothies!
- Step 11 Scrape the coconut cream out of the carton into the cold food processor with the blades.
- Step 12 Set 1/4 of the coconut cream aside for Chocolate Sauce
- Step 13 Beat on high for about a minute until it begins to stiffen.
- Step 14 When almost stiff add the birch tree sugar and 1 tsp of homemade vanilla.
- Step 15 Beat until medium stiff.
- Step 16 Place the whipped coconut cream in the refrigerator until you complete the following, or use ASAP!
- Step 17 Chocolate Sauce
- Step 18 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 stovetop if you prefer).
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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…