Blueberry Mousse Brownies

Two layer vegan blueberry mousse brownies that are vegan, grain-free, and refined sugar-free with almonds, dark chocolate, and cashew blueberry cream.

Guys, I’m planning an outdoor climbing adventure.

Want to come?

Now, before you go all Alex Honnold from Free Solo on me, let me tell you it’s not going to be that precarious.

I might have mentioned before how much I enjoy indoor climbing.

There’s something about hoisting myself from colorful hold to hold, vertically pressed against the incline that gets my heart thumping and my mind engaged.

But doing it all outdoors is a whole new world.

Or at least, I’m sure it is.

I haven’t made it that far yet, but I have all of the gear!

I’ve got my teal harness and my form fitting climbing shoes and my carabiner (which is *way* too fun to say, by the way) all ready for the climb.

Now I’m just waiting for the summer heat to die down before hitting the rock.

Until then, the only thing that I really want to climb right now are the layers on these Blueberry Mousse Brownies.

They’re made vegan, gluten-free, and refined-sugar-free with decadent dark chocolate and a creamy cashew blueberry mousse.

OK, so let’s backtrack a bit.

I won’t be doing the climbing alone, obviously.

The truth is that I met someone.

What better way to date during a pandemic than to learn a new sport?

I asked him to teach me everything he knows so I can be as proficient with my climbing as I am at dirtying the dishes recipe testing.

Luckily, these Blueberry Mousse Brownies didn’t require much recipe testing because they were delicious on the first test!

So, what’s better than a brownie?

A brownie smothered in blueberry cream, obviously.

The inspiration for these Blueberry Mousse Brownies came from my favorite platform, Instagram!

There’s some crazy stuff going on on the ‘Gram lately.

Have you seen all of the reels and new story features and all of that stuff?

I want to keep up with it but for now I’ll just share another layered brownie with  you, mmkay?

For this recipe, we actually start from the top down, creating the blueberry mousse in advance.

Here’s what you need for the blueberry mousse layer: 

• fresh or frozen blueberries
• cashews, soaked overnight
• pure maple syrup
• lemon juice
• coconut oil
• hot water

That’s it!

Add the soaked cashews, blueberries, maple syrup, lemon juice, and coconut oil to a blender and process until smooth and creamy, scraping down the sides as needed.

If using frozen blueberries, thaw them in advance to achieve the correct consistency.

Then add hot water in small spoonfuls if the blades get stuck in the goodness. 

Process until you have a smooth and creamy purple paste, then transfer the mixture to the refrigerator to set up for at least 2 hours or overnight.

I found it easier to just make the blueberry mousse in advance the day before making the brownies!

With the blueberry mousse layer out of the way, now we can focus on the brownie base.

Here’s what you need to make the Brownie Base Layer: 

• flax eggs
• unrefined coconut sugar 
• pure maple syrup 
• cashew butter
• baking powder
• unsweetened cocoa powder
• Hu Kitchen Gems
• almond flour

That’s it!

For the brownie base, I used the same recipe from my Vegan Cashew Butter Buckeye Brownies post, with the addition of extra chocolate chunks, because, YOLO?

The brownies are made grain-free with an almond flour base naturally sweetened with pure maple syrup and unrefined coconut sugar.

Cashew butter acts as an oil replacement to make them extra fudge-y and gooey.

I used Hu Kitchen Baking Gems in this recipe to add some chocolate chunks to the brownies.

They’re the perfect paleo and refined-sugar-free chocolate addition to these brownies!

Bake the brownies for about 20 minutes, then allow them to cool completely.

The hardest part about these is NOT eating these brownies before adding the blueberry mousse layer!

After the brownies are completely cooled, add the blueberry mousse layer on top.

Remove the firmed up blueberry mousse from the refrigerator and spread with a knife in an even layer across the baked brownies.

It should be creamy and spreadable.

Repeat until there is no more blueberry mousse left, then I highly recommend licking the bowl clean with a spatula.

At this point, I like to transfer my baking dish to the freezer for 20-30 minutes to harden.

This will make the Blueberry Mousse Brownies easier to slice when it’s time to serve.

Slice them into tiny squares and nom, nom, nom.

These Blueberry Mousse Brownies are perfect for a next level brownie to bake, layer, and share.

They’re moist, decadent, chocolate-y, and berry-licious.

If you don’t have blueberries, try using raspberries or blackberries for a variation.

I sliced my brownies into a small squares because these brownies are rich, friends, so serve accordingly!

Brownies will keep in the freezer, so make a pan and stash them for whenever you’re craving a square of something sweet.

If you don’t have cashew butter, try subbing peanut butter or your favorite nut butter for a different flavor profile.

Enjoy!

If you make these Blueberry Mousse Brownies let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more healthier brownies, try my 1-Bowl Butternut Brownies, Cashew Butter Buckeye Brownies, and Super Fudgey Vegan Brownies.

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XO Lauren

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Photography by Hot Pan Kitchen