Indulge your sweet tooth with a rich, gluten-free cassava brownie loaf topped with velvety coconut whipped cream. This dessert delivers deep chocolate flavor with nutrient-rich cassava flour and wholesome sweeteners, making it a satisfying treat for celebrations or cozy nights in.
Chill can of coconut cream overnight. Remove 20 minutes before serving brownie. (see directions below)
Preheat oven to 350 degrees Fahrenheit. Using a brownie pan, glass baking dish or cast iron/ ceramic baking dish, grease bottom and sides with coconut oil or ghee.
Mix all the wet ingredients in a medium size bowl and set aside. Using a flour sifter, sift all dry ingredients into a medium size bowl. Whisk to incorporate. Next, add dry ingredients to wet ingredients bowl and stir well. Add melted chocolate and stir. Pour mixture into baking dish and bake for 20-22 minutes or until toothpick comes out clean.
Remove from heat and allow to cool completely. Cut into a long, log shaped cake.
To make whipped cream: Place coconut cream into a chilled bowl (stainless steel works best for this, in freezer for 1 hour before use). Using an electric mixer, beat cream until soft peaks form, about 4-5 minutes. You can add additional flavor by using 1/2 teaspoon of vanilla extract or a pinch stevia, for sweetness. Spoon whipped cream mixture onto brownie log and garnish with raspberries and mint.
Slice and enjoy!
