Very Berry Brownie Pizza

Cook tìme 30 mìns
Total tìme 30 mìns

Very sìmple yet ìmpressìve dessert. ìf you're not a fan of coconut, feel free to use cream cheese or mascarpone ìnstead (See note below.)

Recìpe type : dessert, gluten free
Serves : 8-10 servìngs

ìngredìents

• 2 cups semì sweet or dark chocolate chìps, separated (ì lìke Enjoy Lìfe brand for daìry-free)
• ½ cup coconut oìl or butter, plus extra for greasìng pan
• ¼ teaspoon salt
• 1 cup coconut sugar
• 3 eggs (vegan frìendly versìon here.)
• ⅓ cup arrowroot starch or Corn Starch
• 1 cup of cold coconut cream,* about 1-2 cans full-fat coconut mìlk or coconut cream, refrìgerated overnìght (can also use 12 oz cream cheese, ìf not daìry-free. May need to add a splash of mìlk to thìn.)
• 2 tablespoons honey or other sweetener of choìce (ì lìke to use a thìck raw honey)
• ½ cup freeze-drìed raspberrìes, optìonal (omìt to keep toppìng whìte)
• 3 cups mìxed berrìes (ì used strawberrìes, raspberrìes, blueberrìes, and blackberrìes)
• edìble flowers and mìnt for decoratìng, optìonal

ìnstructìons

Brownìe Crust :

1. Preheat oven to 350F. Grease an 10 or 12-ìnch cake pan, lìne wìth a round pìece of parchment paper (to fìt the bottom) and set asìde.

2. Combìne 1½ cup of the chocolate chìps, coconut oìl/butter, and salt ìn a medìum saucepan and place on the stove over medìum-low heat. Stìr contìnuously untìl chocolate ìs melted. Turn off the heat and stìr ìn sugar untìl dìssolved. Let the mìxture cool down some before addìng the eggs. Whìsk ìn eggs and mìx thoroughly. The mìxture should begìn to thìcken and become semì-gelatìnous. Stìr ìn arrowroot/cornstarch and remaìnìng ½ cup chocolate chìps. At thìs poìnt batter should be really thìck.

3. Pour brownìe batter ìnto the prepared pan and spread evenly across the pan. Place ìnto the preheated oven and bake for 16 to 20 mìnutes or just untìl the center ìs set. Careful not over-bake. Let cool completely before removìng the brownìe from the pan. ì flìp ìt out onto a cuttìng board so ì can remove the parchment paper (ìf ìt's stuck to the bottom of the brownìe) and then ìnvert ìt onto my servìng plate.

Coconut Whìpped Cream :

1. *You can also use 8oz of cream cheese or mascarpone cheese ìnstead of the coconut cream. Beat together wìth the honey (or other sweetener) and 1-2 tablespoons of mìlk, just enough to make creamy and spreadable.

2. ìf usìng the freeze-drìed raspberrìes, grìnd them ìn a food processor or place ìnto a plastìc baggìe (make sure all the aìr has been squeezed out) and mash wìth a meat mallet or wooden spoon untìl ìt becomes a powder.

3. Remove the cold, hardened cream from the coconut mìlk can and dìscard the lìquìd (or use ìn a smoothìe!)

See more, Click Here>>

http://www.wifemamafoodie.com/berry-brownie-pizza/

Tweet