Description
Two layer vegan blueberry mousse brownies that are vegan, grain-free, and refined sugar-free with almonds, dark chocolate, and cashew blueberry cream.
Ingredients
Brownie Layer:
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1/2 cup unrefined coconut sugar
- 1/4 cup pure maple syrup
- 1/2 cup cashew butter
- 3/4 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- ½ cup Hu Kitchen Gems
- 1 cup almond flour
Blueberry Mousse Layer:
- 1 cup fresh or frozen blueberries
- 1 cup cashews, soaked overnight
- ¼ cup pure maple syrup
- 1 TBSP lemon juice
- 1 TBSP coconut oil, melted
- hot water, as needed, for thinning
Instructions
- First, make your blueberry mousse layer in advance. 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. Add hot water in 1 TBSP increments if the blades get stuck. Process until you have a smooth creamy consistency, then transfer the mixture to the refrigerator to set up for 2 hours or overnight.
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
- In a large mixing bowl, mix up your flax eggs by adding ground flaxseed and filtered water and whisking with a fork to combine. Allow to sit for 5 minutes.
- Next, to the same bowl, add in the coconut sugar, maple syrup, and cashew butter and mix well to combine.
- Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
- Add brownie batter to the baking dish and spread into an even layer with a spatula.
- Bake for 17-22 minutes, until the brownies start to pull from the edges. NOTE: Brownies will look under-done when first removed from the oven. This is OK and desirable. Do not over-bake brownies!
- When the brownies are done baking, remove from the oven and allow to cool completely. Spread the blueberry mousse on top of the cool brownies in an even layer.
- Transfer brownie pan to the freezer for 20-30 minutes to set. Remove pan from the freezer and slice into squares and serve immediately.
- Store leftover Blueberry Mousse Brownies in the fridge for up to one week and freeze for long term storage.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free