So I’ve been thinking about what to make for our 4th of July bbq tomorrow and remembered a dessert that a friend’s mom had introduced me to many years ago…a decadent layered concoction of brownie, chocolate pudding, whipped cream and berries…something about the pairing of a cake/cookie with a moist component like ice-cream or sauce really does it for me. The boxed brownie mix, cool whip and instant pudding mix that mom used aren’t the healthiest ingredients, so here is my healthier (and just as rich and delicious) version! Bonus points for it being organic,vegan, gluten-free, dairy-free and full of super foods like chia, blueberries, raspberries, extra virgin coconut oil, dark chocolate. It is almost refined sugar free too, using dates and coconut palm sugar for the base layers and just a tiny bit of powdered evaporated cane juice in the whipped cream.
I didn’t have time this week to develop my own recipes for each component, but linked to the sources I used below. Also, the coconut whipped cream will be fluffy and hold it’s shape at room temperature, but will firm up if cooled and melt in anything warmer than room temperature- plan accordingly if you are planning to refrigerate it or serve it outside in the sunshine!
I’m looking forward to digging into this tomorrow and spending the long weekend with friends and family. Happy 4th of July!
Patriotic (Superfood-filled) Brownie Pudding “Cake”
Serves 6-9, pictured cake is about 5″ x 7″
-1 batch of the brownie base* (I used this one) made in an 8″ x 8″ glass baking dish, cooled, then cut edges off into a rectangle about 5″ x 7″.
-1 batch of chocolate pudding** ( I used this one)
-1 recipe coconut whipped cream***( I used this one) from a can chilled overnight.
-Freshly washed berries: handful of blueberries and 1 small carton of raspberries was used for the 5″ x 7″ cake in the photos. Strawberries would delicious in place or along with with the raspberries.
1. Bake brownies according to recipe, cool for a couple hours to overnight. Trim off edges if desired and cut into final shape.
2. While brownies are cooling make chocolate pudding according to recipe. After pudding sets in the fridge for a bit (an hour or so), spread about 1/2 the batch on top of the prepared brownie (until it is covered with about 1/2″ of pudding). put back in to fridge to set up a bit more while you make next step.
3. Make coconut whipped cream. Spread about half of the recipe of whipped cream on top of pudding layer then chill cake in fridge while washing and drying the berries. Assemble berries on top. I just went with the good ol’ stars and stripes theme, but a radial, fireworks-inspired layout would be fun too!
4. Allow to come to room temperature before serving for optimal texture and taste- enjoy!
Notes and sources:
*The brownie base is an adaptation of a recipe from one of my favorite health-food blogs, My Eclectic Kitchen. I omitted the nuts and used buckwheat flour instead of sorghum. I found that refrigerating it overnight causes the brownie to harden because of the coconut oil, so let the brownie come to room temperature before serving so that it is fudgey and chewy :). To make it even healthier, try this, my go-to black bean brownie recipe, or even a raw version to maximize nutrition.
**It is topped with Chocolate Chia pudding via Oh She Glows (another favorite), coconut whipped cream and berries. Note: the “Almost Instant Chocolate Pudding” was used today because I used that pudding recipe because I’m saving my avocados for guacamole, but if you have an abundance of ripe avocados, this is my absolute favorite recipe for an even thicker & richer chocolate pudding by 40 Aprons.
***Whipping up coconut whipped cream is pretty straightforward, but there are some helpful tips here from Oh Ladycakes.