This berry brownie pizza is flourless, topped with raspberry flavored
whipped coconut cream and fresh berries. It’s a fun and delicious way to
enjoy dessert!
Author: Joscelyn Abreu
Recipe type: dessert, gluten free
Serves: 8-10 servings
Ingredients :
· 2 cups semi sweet or dark chocolate chips, separated
· ½ cup coconut oil or butter, plus extra for greasing pan
· ¼ teaspoon salt
· 1 cup coconut sugar
· 3 eggs
· ⅓ cup arrowroot starch or corn starch
· 1 cup of cold coconut cream about 1-2 cans full fat coconut milk
· 2 tablespoons honey or other sweetener of choice
· ½ cup freeze raspberries
· 3 cups mixed berries strawberries, raspberries, blueberries
· edible flowers and mint for decorating, optional
Instructions :
Brownie Crust:
1. Preheat oven to 350F. Grease an 10 or 12-inch cake pan, line with a round
piece of parchment paper (to fit the bottom) and set aside.
2. Combine 1 1/2 cup of the chocolate chips, coconut oil/butter, and salt
in a medium saucepan and place on the stove over medium-low heat.
3. Stir continuously until chocolate is melted. Turn off the heat and stir in sugar
until dissolved. Let the mixture cool down some before adding the eggs.
4. Whisk in eggs and mix thoroughly. The mixture should begin to thicken and
become semi-gelatinous.
5. Stir in arrowroot/cornstarch and remaining 1/2 cup chocolate chips.
At this point batter should be really thick.
See the Complete Recipe : http://www.wifemamafoodie.com/
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