Fudgy Brownies with Raspberry Whip

Is there a certain recipe that just takes you back to your childhood? For me, it’s easy. For every special occasion, it didn’t matter what it was, my mom would bring dessert; the same dessert.. every.. single.. time. With good reason! I have never met anyone who didn’t like it. She would make a batch of brownies (definitely of the boxed variety.. LOL), would top them with cool whip, would place fresh strawberries on top, and then drizzle them with a hard chocolate shell. UNREAL. You would never guess they took zero time or preparation and were made entirely using store-bought goods.

Obviously, as I started my journey towards consuming a whole foods diet, these bad boys were no longer up my alley. However, I recently got a massive craving for them and couldn’t believe i haven’t tried to recreate them in a healthier way. So, here we are! My take on those classic strawberry cool whip brownies!

These brownies are so moist and fudgy. They are topped with a mix of (yes.. store bought) So Delicious dairy-free coco whip and raspberry jam that is just to die for. Sure, you could make your own coco whip, but this store bought version doesn’t have any added nasties and is super convenient for a once in a while treat! You could definitely go ahead and top them with chocolate drizzle, because that never hurt anybody. I hope you guys love these as much as we do!

Raspberry Coco Whip Topped Fudgy Brownies

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Yield: 12

Author: Dani

Prep time: 10 MSet time: 12 MTotal time: 22 M

The fudgiest brownies topped with the most irresistible raspberry coco whip! (Vegan , Keto, & Paleo)

Ingredients:

Brownies

• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/3 cup cacao powder
• 2 flax eggs (or sub real eggs)
• 1/4 tsp sea salt
• 1/3 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 3/4 cup chopped chocolate
• 1 tsp vanilla
• 1/3 cup peanut butter

Raspberry Coco Whip

• 1 container So Delicious Coco Whip (Can sub other cool whip if desired or make homemade coco whip)
• 1/4 cup raspberry jam or fresh raspberries

Instructions:

1. Preheat the oven to 350F. Line a 8x8 baking tray with parchment paper and set aside.
2. Melt the chopped chocolate and coconut oil together until smooth. Then, add in the peanut butter and remaining wet ingredients. Stir in the dry.
3. Spread into the pan evenly and bake for 20-22 minutes or until just set. Remove from the oven and allow to cool completely.
4. To make the whipped topping, just combine your jam and coco-whip until completely smooth. Top the brownies and place in the fridge! If you are using fresh raspberries, give them a quick mash, and then fold in the coco whip. Enjoy!

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