This is a long standing tradition in our family! I have made a version of this “grand ol” dessert on July 4th for as long as I have been a momma (and our oldest turns 13 next month!) In the beginning I confess this festive treat was far from healthy, in fact I am sad to say it was the standard American fare made with highly processed franken foods like Sara Lee pound cake and Kraft cool whip, I may have even used “sugar free” cool whip to make it “healthier”… Easy? yes! healthy? no! oh my, how things have changed!…..
As I was contemplating this years recipe for our families traditional dessert I came across an awesome recipe for some gluten free brownies, and since I have never made this dessert with brownies as the base I thought hey why not? Chocolate and berries together sound pretty good to me! In the past I have made different cakes with coconut flour and other natural ingredients as well, this year we are trying something new!
How to make the Brownies:
(I tweaked the ingredients just a little from the original poster)
- 1 16oz jar of roasted almond butter (I used trader joes almond butter with roasted flax seeds)
- 2 whole eggs (organic free range is best!)
- 1 cup organic raw dark agave nectar
- 1/4 cup raw turbinado cane sugar
- 1 Tbsp. vanilla
- 1/2 tsp. sea salt
- 1 tsp baking soda
- 1/2 cup raw cacao powder
- 1 cup dark chocolate chips
Place all wet ingredients in your mixing bowl (almond butter, eggs, agave, and vanilla) mix until smooth, then add your dry ingredients (sugar, salt, baking soda, and cacao) mix at a low speed until well combined, then add your choc chips and mix in by had (batter will be quite sticky!) Pour batter into a greased 9×13 pan and place into a preheated 325 degree oven for about 35-40 min (mine was perfect at 35 min!)
Now comes the fun part……
After the brownies have cooled completely take your frosting (recipe to follow) and frost the top of the cake evenly, then rinse your strawberries and blueberries and dry. Stem your strawberries and cut in half or quarters length wise, Create your flag design by using the blueberries for the “stars” and the strawberries for the “stripes”. If you want to get really fancy you can put any remaining frosting in an icing bag and pipe little stars in between the blueberries! Now for the frosting, if you want to make it simple you can go to your local health food or natural food store and find a healthy alternative to cool whip, I found a non hydrogenated version made with natural oils and organic sweeteners, this is a great time saver and what I have opted for this year; however, if you want to make a yummy cream cheese frosting this is an old stand by recipe for me.
- 1 8 oz package of natural cream cheese (or vegan cream cheese substitute if you prefer)
- 1 cup organic powdered sugar or 1/2 cup agave
- 1 tbsp lemon juice
- 1 tbsp vanilla
Take your room temp cream cheese and whip it with all other ingredients at low speed using your whisk attachment until smooth and fluffy and víola! Enjoy your 4th of July celebration!!
And it was hubby and kid approved!