Sea Salt Brownie Pie with Whipped Cream and Berries

Sea Salt Brownie Pie with Whipped Cream and Berries

Description

We made the perfect summer dessert ---> a vegan brownie base that would be good on its own (or with a scoop of ice cream) or topped with dairy-free whipped cream and fresh berries. Make it even more festive for the 4th of July by using @suncorefoods' butterfly pea powder to dye the whipped cream blue.

Ingredients

2 tablespoons Ground Flax
4 tablespoons Warm Water
2⁄3 cups brown rice syrup (aka table syrup, or sub pure maple syrup)
2 melted Flava Chocolate Sea Salt bars* (~1/4 cup melted chocolate)
1⁄4 cup Melted Coconut Oil
1⁄4 cup tahini
1⁄4 cup apple sauce
1⁄2 tablespoon Vanilla Extract
1⁄4 cup unsweetened vanilla cashewmilk (or sub your favorite milk)
1 1⁄4 cup Unbleached All Purpose Flour
2⁄3 cups Cocoa Powder
1⁄2 cup granulated monkfruit (or sub coconut sugar)
2⁄3 cups dairy-free chocolate chips (to stir into the batter at the end)
  ----FOR TOPPING----
9 ounces CocoWhip (dairy-free whipped cream)
3 cups assorted berries (we used blueberries, raspberries, and blackberries)
1 teaspoon butterfly pea powder (blue dye, optional)

Notes

*if you're not using salted chocolate, add in 1/2 tsp of sea salt to the batter

Instructions

  1. Combine the flax and warm water in a small bowl. Stir and refrigerate for 10 minutes. 
  2. Meanwhile, preheat the oven to 350 degrees.
  3. In a large mixing bowl, combine the brown rice syrup, melted chocolate bars, melted coconut oil, tahini, apple sauce, vanilla, and cashewmilk. Grab the chilled flax/water mixture from the fridge and pour that in too! Stir until combined. Set aside. 
  4. In another bowl, whisk the dry ingredients together: flour, cocoa powder, and monkfruit. 
  5. Then, slowly incorporate the dry ingredients into the wet batter, a little bit at a time, stirring continually. 
  6. Once the batter is totally mixed, stir in the extra chocolate chips (you could also add some chopped nuts at this point, if desired). 
  7. Put the brownie batter into a 9" pie plate or 9" square baking pan. 
  8. Bake for 35 - 38 minutes.
  9. Serve warm with ice cream. OR, if topping with whipped cream, let the brownie base cool in the fridge for at least an hour.  
  10. Stir the blue powder into the CocoWhip to dye it blue. Spread a 1" layer of the whipped cream over the entire brownie base. Then, top with fresh berries (you can create a pretty pattern, or just throw them on like we did!)

Yields 8 Servings

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