This dessert is the devil, haha. It is so amazingly rich and delicious you will have to work your willpower to the max to not devour the entire thing. Seriously. It’s that good.
There are two ways that you can make this. If you’re short on time, you can either grab pre-made vegan brownies or grab a box mix. If you have a smidgen more time, you can make everything from scratch.
Brownie Ingredients (recipe adapted from Babycake’s recipe from the Babycake’s New York Bakery):
1/2 cup chickpea flour (garbanzo bean flour)
1/8 cup tapioca flour
1 tablespoon cornstarch/arrowroot
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon ground flax seed with 3 tablespoons of water
1 tablespoon vanilla extract
1/4 cup hot water or coffee
1/2 cup vegan chocolate chips or carob chips
Chocolate Mousse Ingredients:
1 1/2 cans coconut milk
1 box (170g) chocolate instant pudding mix (the jello one is vegan. shocking, I know)
Coconut Whipped Cream:
1/2 can coconut milk, but just the thick stuff that’s settled on the top
2 cups strawberries
1. Preheat the oven to 325F. Spray a 9×9 baking pan with cooking spray.
2. In a medium bowl, combine flours, cornstarch, cocoa powder, sugar, baking powder, baking sida, xanthan gum, and salt. Add the oil, flax seed, vanilla, and hot water and stir until the batter is smooth. It won’t taste very good right now as the chickpea flour is the predominant taste. Don’t worry, it will taste amazing when it is baked!
3. Fold in the chocolate chips using a spatula until they are evenly distributed throughout the batter.
4. Scrape batter into greased pan and bake on the centre rack for 25-30 minutes or until centre is cooked and a toothpick inserted into the middle comes clean. Let the brownie stand in the pan for 10 minutes before removing.
5. While the brownie is cooking, open one can of coconut milk and scoop out the thickened heavy coconut cream that has floated to the top and put in the fridge. We will be whipping this up later for the whipped cream.
6. Open remaining can of coconut milk and pour the contents of both cans into a bowl. Mix until smooth with the box of pudding mix and set aside.
7. When the brownie has cooled for ten minutes, remove from the pan and cut or break into multiple, small pieces. Remove heavy coconut cream from the fridge and beat using a stand or hand mixer with the whisk for a few minutes or until cream is soft and fluffy.
8. Layer ingredients in a serving bowl (glass is best for presentation) starting with the chocolate mousse, then brownie bits, then sliced fruit and finally the whipped cream. I like to save a little of the whipped coconut cream for the top and place a few whole strawberries in it for decorations, but it’s up to you.