Ingredients

The following ingredients have 8 Servings
  • 1 packet Plant Fusion Lean Chocolate Brownie Flavor
  • ¼ cup chickpea flour
  • ¼ cup cacao powder
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 cup coconut cream (skimmed off the top of a refrigerated can of coconut milk, leaving the coconut water in the bottom of the can)
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 12 ounce package fresh raspberries
  • 1 lemon (zested)
  • 1 tablespoon lemon juice

Instruction

  • Preheat oven to 350 degrees F.
  • In a bowl combine Plant Fusion Lean with chickpea flour and cacao powder. Mix. In a small bowl mix melted coconut oil with maple syrup. Pour over the dry mixture and mix until smooth.
  • Form the mixture into a ball. Roll the ball out into a thin circle on parchment paper or in a small cast iron pizza pan.
  • Bake for 12-14 minutes. Let cool.
  • In a pot combine raspberries, lemon zest and juice. Bring to a boil and simmer until, stirring the breaking up the berries, until jam like consistency forms. Let cool.
  • In a bowl beat the coconut milk on high for 1-2 minutes until stiff peaks form. Add maple syrup and vanilla extract and beat until combined.
  • Once the crust is cool, cut into 8 even pieces, top each slice with coconut cream, raspberry jam and fresh raspberries.
  • Store in the refrigerator.