I had the hardest time naming this recipe. I was originally aiming for a chocolate-coconut pavlova with raspberries, but the result of my pavlova attempt was too substantial to be called a pavlova. Then I realized that we didn’t have any raspberies! So I made lemonade out of lemons and recalled that oranges and chocolate are the perfect marriage. The brownie mounds topped with a generous helping of whipped coconut cream and segmented oranges made the perfect dessert! Think sinful, chocolate-y base topped with fluffy whipped cream (double sinful!) and sweet, fresh oranges. Doesn’t get better than that!
Chocolate Orange Paleo Brownie Mounds
Recipe Type: Cookies/Bars
Author:
Prep time:
Cook time:
Total time:
Serves: 7 servings
Ingredients
- Brownies:
- egg whites – 3
- cream of tartar – pinch
- cocoa powder – 3-4 tablespoons
- baking powder – 1/2 teaspoon
- salt – pinch
- pure vanilla extract – 2 teaspoons
- raw honey – 1/4 cup
- unsweetened coconut flakes – 1 cup
- Whipped Coconut Cream
- canned full-fat coconut milk – 1 can, unopened and chilled overnight
- pure vanilla extract – 1/2 teaspoon
- raw honey – 1 teaspoon
- Oranges:
- oranges – 3-4, supremed and diced
- ground nutmeg – pinch
Instructions
- For Brownie Mounds: 1. Beat egg whites with cream of tarter until soft peaks form. 2. Add in cocoa, baking powder, salt, vanilla and honey. 3. Continue to beat until stiff peaks form. 4. Fold in coconut. 5. Spoon 3-4 in. rounds onto a grease baking sheet, making a small well in the center of each one. (makes 7 rounds) 6. Bake at 375 for 10 minutes. For Whipped Coconut Cream: 1. Open the can of coconut milk. 2. Using a spoon, scoop the solid coconut cream off of the top of the can and into a bowl. 3. Add in the vanilla and honey. 4. Beat with a whisk until the consistency of whipped cream (a couple minutes). For Oranges: 1. In a small bowl, mix the nutmeg with the diced orange segements. To Serve: 1. Top each brownie mound with a couple spoonfuls of whipped coconut cream and top that with a spoonful of oranges.
