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Blueberry Mousse Brownies


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  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 16-18 servings
  • Diet: Vegan

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

  1. 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.
  2. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  3. 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.
  4. Next, to the same bowl, add in the coconut sugar, maple syrup, and cashew butter and mix well to combine.
  5. Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
  6. Add brownie batter to the baking dish and spread into an even layer with a spatula.
  7. 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!
  8. 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.
  9. Transfer brownie pan to the freezer for 20-30 minutes to set. Remove pan from the freezer and slice into squares and serve immediately. 
  10. 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