Earlier this week, I picked up a small carton of blueberries. I looked on my refrigerator today and they were still staring at me. I could tell that if I didn’t eat them soon they would go to waste. So I tried to find some good recipes that didn’t require more than 1 cup of blueberries. And I hit on this one, from Coconuts with Berries. The recipe can be found here. The only problem is that when I tried to make it, I didn’t like the taste of the coconut in the brownie. It seemed to make my brownie too tart, even sour?
So if you are have some spare blueberries, then try this out. It tastes delicious, and doesn’t have too much added sweetener or oil. The top of quite creamy and not so stiff, so I recommend storing it in the freezer and eating it cold. But don’t we all like cold desserts?
Ingredients for the brownie base:
- 1/2 tsp vanilla
- 2 tbsp agave
- 3 pitted dates (on the larger side)
- 1/4 cup cocoa powder (raw cacao will also work)
- 1/2 cup walnuts processed roughly into a flour
- 1/3 cup plus 2 tbsp almond flour (store bought or made of almond pulp)
- Pinch of salt
- Process the walnuts into a flour. This can be as fine or rough as you like.
- Add vanilla, agave, and dates into a food processor and process until smooth
- Add the walnuts, cocoa powder, salt and almond flour into the mixture and process until smooth.
- Spread in a small pan or plastic container (I used a 5×5 container) using a silicon spatula.
- Store in the freezer to set.
For the blueberry topping follow the instructions on here. I substituted 1 for 1 agave to maple syrup. I also kept the coconut oil at room temperature, since it really doesn’t need to be heated up. Spread on top of the brownie layer and put back in the freezer to set.
These brownies are wonderfully sweet. Keep in the freezer until serving time.