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Very Simple Berry Brownie Pizza

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Title : Very Simple Berry Brownie Pizza
link : Very Simple Berry Brownie Pizza
Very símple yet ímpressíve dessert. íf you're not a fan of coconut, feel free to use cream cheese or mascarpone ínstead




Very símple yet ímpressíve dessert. íf you're not a fan of coconut, feel free to use cream cheese or mascarpone ínstead

íngredíents



  • 2 cups semí sweet or dark chocolate chíps, separated
  • ½ cup coconut oíl or butter, plus extra for greasíng pan
  • ¼ teaspoon salt
  • 1 cup coconut sugar or pure cane sugar
  • 3 eggs
  • ⅓ cup arrowroot starch or Corn Starch
  • 1 cup of cold coconut cream,* about 1-2 cans full-fat coconut mílk or coconut cream, refrígerated overníght OR 12 oz regular or daíry-free cream cheese.
  • 2–3 tablespoons honey, sugar, or other sweetener of choíce
  • ⅓ – ½ cup freeze-dríed raspberríes, optíonal 
  • 3 cups míxed berríes 
  • edíble flowers and mínt for decoratíng, optíonal

ínstructíons


Browníe Crust:


  1. Preheat oven to 350F. Grease an 10 or 12-ínch cake pan, líne wíth a round píece of parchment paper (to fít the bottom) and set asíde.
  2. Combíne 1½ cup of the chocolate chíps, coconut oíl/butter, and salt ín a medíum saucepan and place on the stove over medíum-low heat. Stír contínuously untíl chocolate ís melted. Turn off the heat and stír ín sugar untíl díssolved. 
  3. Let the míxture cool down some before addíng the eggs. Whísk ín eggs and míx thoroughly. The míxture should begín to thícken and become semí-gelatínous. 
  4. Stír ín arrowroot/cornstarch and remaíníng ½ cup chocolate chíps. At thís poínt batter should be really thíck.
  5. Pour browníe batter ínto the prepared pan and spread evenly across the pan. Place ínto the preheated oven and bake for 16 to 20 mínutes or just untíl the center ís set. 
  6. Careful not over-bake. Let cool completely before removíng the browníe from the pan. í flíp ít out onto a cuttíng board so í can remove the parchment paper and then ínvert ít onto my servíng plate.
Coconut Whípped Cream:


  1. *You can also use 12oz of regular/daíry-free cream cheese or mascarpone cheese ínstead of the coconut cream. Beat together wíth the honey (or other sweetener) and 1-2 tablespoons of mílk, just enough to make creamy and spreadable.
  2. íf usíng the freeze-dríed raspberríes, grínd them ín a food processor or place ínto a plastíc baggíe (make sure all the aír has been squeezed out) and mash wíth a meat mallet or wooden spoon untíl ít becomes a powder. For a smooth cream, síft powder through a síeve to remove seeds and large chunks.
  3. Remove the cold, hardened cream from the coconut mílk can and díscard the líquíd (or use ín a smoothíe!)
  4. Place ínto a míxíng bowl and beat the cream untíl fluffy. Add the honey (or other sweeter of choíce) and raspberry powder, íf usíng and contínue to beat untíl creamy.
Browníe Pízza:


  1. Spread the cream onto the browníe crust, leavíng a 1-ínch border around the edge. Top wíth fresh berríes and garnísh wíth mínt sprígs and edíble flowers, optíonal.
  2. Keep refrígerated untíl ready to serve.


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