Speckled Brownie Bottomed Blackberry Mousse Cakes

• Vegan
• Gluten free
• Paleo

• Produce

  • 2/3 cup Blackberries
  • 1/2 Lemon, Juice of

• Refrigerated

  • 2 tbsp Coconut or almond milk

• Canned Goods

  • 1/4 cup Apple puree or applesauce

• Condiments

  • 2 tbsp Coconut butter
  • 6 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 1/2 tbsp Cacao powder or cocoa powder, raw
  • 2 tbsp Coconut flour
  • 1 tbsp Dark chocolate
  • 3 tbsp Dark chocolate chips, mini
  • 1 pinch Sea salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Cashews
  • 1 tbsp Chia seed, powder

Found on thekitchenmccabe.com

Description

Ingredients

• For the Brownie:
• ¼ cup Apple Puree or Applesauce
• 2 tablespoons Coconut Flour
• ¼ cup Almond Flour
• 1½ tablespoons Raw Cacao Powder or Cocoa Powder
• pinch of Sea Salt
• 2½ tablespoons Maple Syrup
• 2 tablespoons Coconut or Almond Milk
• ½ teaspoon Vanilla
• 2 tablespoons Coconut Butter
• 3 tablespoons Mini Dark Chocolate Chips
• For the Blackberry Mousse:
• ⅔ cup Blackberries
• ¾ cup Cashews, soaked overnight
• ½ cup Coconut Oil
• ¼ cup Maple Syrup
• Juice of ½ a Lemon
• 1 teaspoon Vanilla
• 1 tablespoon Chia Seed Powder
• 1 tablespoon Dark Chocolate, chopped
• ½ teaspoon Coconut Oil

Directions

• For the Brownie Layer:
• Lightly grease 3 mini cheesecake tins (about 4 oz each) with coconut oil.
• Place the apple puree, coconut flour, almond flour, cacao powder, salt, coconut milk, vanilla, and coconut butter in the bowl of a food processor and process until well combined. Add the chocolate chips and process until just mixed in. Let mixture sit for 5 minutes so that the coconut flour can fully absorb the liquid.
• Divide the brownie mixture evenly between the prepared pans and press down into an even layer. Refrigerate while you make the blackberry filling.
• For the Blackberry Mousse:
• Place the berries in a blender and puree until smooth. Run puree through a fine mesh sieve and discard seeds. Place the puree back in the blender and add the cashews (drain them first!), coconut oil, maple syrup, lemon juice, vanilla, and chia powder and blend until silky smooth. Run through a fine mesh sieve if a smoother mixture is desired. Pour over the tops of the brownie layer, dividing evenly between all three pans. Freeze for 30 minutes or until solid.
• Remove the cakes from their pans and placed them on a work surface.
• Melt the chocolate and coconut oil together in a small bowl in the microwave. Stir together until smooth.
• Dip a small paintbrush into the chocolate and tap or shake over the tops of the cakes, repeating until the tops of the cakes have the desired amount of speckling.
• Store cakes in an airtight container in the fridge.