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:
- 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.
- Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove stir. Microwave for an additional 1 minute.
- Stir in almond butter, cocoa powder, and coconut sugar until smooth.
- Stir in vanilla extract, salt and eggs, until completely blended
- Pour into prepared pan and smooth.
- 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:
- 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.
- Pour over brownie and use back of spoon or off set spatula to smooth to the edges.
- Sprinkle strawberries evenly over top, followed by sprinkling coconut.
- Set brownies in freezer to set chocolate for 15 minutes or until chocolate hardens, or set in refrigerator for 2 hours until set.
- Cut into squares and enjoy.
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