Double Chocolate Strawberry Coconut Brownies

Double Chocolate Strawberry Coconut Brownies are a dense and incredible tasting brownie, with a double layer of chocolate topped with sweet fresh organic strawberries and unsweetened shredded coconut. This recipe contains no flour, granulated sugar, or butter. Making it a very clean, gluten free, grain free, soy free, vegetarian and paleo recipe. Ingredients

Ingredients

Brownie:

• ½ cup almond butter
• ¾ c. coconut sugar
• 8 oz. semisweet dairy free chocolate chips {everyday life}
• 1 egg room temperature
• 1 egg yolk
• 1 tsp. vanilla extract
• 1 tbsp. unsweetened cocoa powder
• ¼ tsp. salt

Topping:

• 6 oz. semisweet dairy free chocolate chips {everyday life}
• 2 tablespoon coconut oil
• 10 organic strawberries hulled and quartered {large strawberries cut into eighths}
• 1 tablespoon unsweetened shredded coconut

Directions:

Brownie:

1. Preheat oven to 350°. Line an 8×8 or 9×9 inch square pan with parchment, then lightly spray or grease with coconut oil, set aside.
2. Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove stir. Microwave for an additional 1 minute.
3. Stir in almond butter, cocoa powder, and coconut sugar until smooth.
4. Stir in vanilla extract, salt and eggs, until completely blended
5. Pour into prepared pan and smooth.
6. Bake for 22-25 minutes or until the brownies are set in the center, taking care not to over bake. Remove from oven and set aside.

Topping:

1. In a medium glass bowl add chocolate chips and coconut oil. Microwave for 1 minute, stir and microwave an additional minute. Remove and stir until smooth.
2. Pour over brownie and use back of spoon or off set spatula to smooth to the edges.
3. Sprinkle strawberries evenly over top, followed by sprinkling coconut.
4. Set brownies in freezer to set chocolate for 15 minutes or until chocolate hardens, or set in refrigerator for 2 hours until set.
5. Cut into squares and enjoy.