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Blackberry Coconut Frosted Brownies

Blackberry Coconut Frosted Brownies

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I have recently become obsessed with blackberries. They're packed with Vitamin C, a great source of fiber, support brain health, and reduce inflammation which is major for those of us suffering from autoimmune. I love eating them plain or with oatmeal but wanted to make a dessert that was a bit more decadent to have as a treat throughout the week. 

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These brownies delivered. They have no added sugar, are gluten free, dairy free, and contain only organic ingredients. They're just sweet enough and have the tart of the blackberries to add a wonderful balance. The coconut frosting is infused with maple and cinnamon adding a depth of flavor that makes the brownie extra decadent. I stirred in some Australian tea I had into the frosting as well which added a subtle floral note which you could try or leave out depending on taste.

These look absolutely beautiful as well and would be great for a party (though you may want to double the recipe). I'm planning on making a bunch of these and freezing them for when I want a molten chocolate treat on nice-cream or similar. They'll stay for a few months that way. I also feel like these would be just as delicious with other berries on top! 

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Blackberry Coconut Frosted Brownies

Total Recipe: 2 hours

Prep Time: 15 Minutes

Cook Time: 15-20 Minutes

Cool Time: 1-2 hour

Ingredients:

The Brownies: 

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup coconut butter or ghee
  • 2/3 cup maple syrup
  • 1/2 teaspoon sea salt 

The Frosting: 

  • 1/4 cup coconut butter (melted)1/8 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/4 cup mixture of maple syrup and milk of choice 
  • 1/2 teaspoon cinnamon 
  • 1/4 cup blueberries 
  • 1/2 cup blackberries 
  • 2 teaspoons tea (optional)

Directions: 

  • Preheat oven to 350 and grease a small baking dish with ghee or coconut oil
  • Mix all ingredients together in large bowl until paste forms and try not to eat too much of the batter (this was clearly an issue for me) 
  • Place in oven and bake for 15-20 minutes or until fork comes out clean 
  • While baking, place frosting ingredients in a pan on low heat and let warm until combined and blueberries have popped. If you are using tea, make sure to put it through a strainer prior to the next step.
  • Take brownies out of over and let cool completely. If you're impatient like me, you can place in the fridge for it to cool faster. 
  • Pour frosting over cooled brownies and spread evenly then place in fridge for 1-2 hours for it to fully harden. 
  • Top with blackberries and enjoy! 
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