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Brownie Bottomed Blackberry Mousse Cakes 1

Brownie Bottomed Blackberry Mousse Cakes

Image Credit: fillmyrecipebook

Ingredients

For the Brownie

  • � cup Apple puree or Applesauce
  • 2 tbsp Coconut flour
  • � cup Almond flour
  • 1 � tbsp Raw cacao powder or Cocoa powder
  • Pinch of sea salt
  • 2 � tbsp Maple syrup
  • 2 tbsp Coconut or Almond milk
  • � tsp Vanilla extract
  • 2 tbsp Coconut butter
  • 2 tbsp Mini dark chocolate chips

For the Bklackberry Mousse

  • ? cup Blackberries
  • � cup Cashews, soaked overnight
  • � cup Coconut oil
  • � cup Maple syrup
  • � Lemon juice
  • 1 tsp Vanilla extract
  • 1 tsp Chia seed powder
  • 1 tsp Dark chocolate, chopped
  • � tsp Coconut oil

Instructions

For the Brownie Layer

  • Lightly grease 3 mini cheesecake tins with coconut oil.
  • Place the apple puree, coconut flour, almond flour, cacao powder, salt, coconut milk, vanilla, and coconut butter in the bowl of a food processor and process until well combined. Add the chocolate chips and process until just mixed in. Let the mixture sit for 5 minutes.
  • Divide the brownie mixture evenly and press down into an even layer. Refrigerate it.

For the Blackberry Mousse

  • Place the berries in a blender and puree until smooth. Run puree through a fine mesh sieve and discard seeds. Place the puree back in the blender and add the cashews, coconut Oil, maple syrup, lemon juice, vanilla, and chia powder and blend until silky smooth. Run through a fine mesh sieve if a smoother mixture is desired. Pour over the tops of the brownie layer, dividing evenly between all three pans. Freeze for 30 minutes or until solid.
  • Remove the cakes from their pans and place them on a work surface.
  • Melt the chocolate and coconut oil together in a small bowl in the microwave. Stir together until smooth.
  • Dip a small paintbrush into the chocolate and tap or shake over the tops of the cakes. Refrigerate it.