I kinda hate AND loooove Valentines. It’s like the best and worst holidays kind of wrapped into one. All the yummy pink sweets I can eat, but the awkward disappointment of a bunch of yummy treats I CAN’T eat due to icky allergens. But these Gluten-Free & Vegan Raspberry and Cream Brownie Push Pops are like the best. No, seriously…they totally get you around all the big allergies. Unless you’re allergic to raspberries…crap.
I guess, if you’re blessed/cursed with an affliction of never-eats-raspberries-cause-it’ll-kill-you-itis, this is probably NOT the recipe for you. As a matter of fact, why are you even looking at this recipe? Are you a glutton for punishment? You’re so odd. I’m not sure if we can be friends anymore…Well, ok, as long as you don’t keel-over due to just looking at my Raspberry and Cream Brownie Push Pops, I guess its ok…but maybe you should stick to Easy Valentines Hand Pies…oh, wait, those have raspberries, too…dang it.
Gluten-Free & Vegan Raspberry and Cream Brownie Push Pops
- 1-3/4 cups of Gluten-Free Flour Blend (I use Bob's Red Mill)
- 1-1/3 cups granulated Sugar
- 2 tsp Vanilla
- 1 tsp Peppermint flavoring
- 1 tsp white Vinegar
- ⅓ cup Oil
- ¼ cup Apple Sauce
- 1 cup Water
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Vegan Chocolate Chips
- 2 cans Coconut Milk (refrigerate in the can overnight)
- ½ cup powdered Sugar
- Bake the Brownie part of the Raspberry and Cream Brownie Push Pops
- Preheat oven to 350°.
- Grease a mini-muffin tin. Set aside.
- In a medium mixing bowl, combine Flour, 1 cup granulated Sugar, Baking Soda, and Salt. Stir well.
- In another medium mixing bowl, combine Apple Sauce, Vanilla, Vinegar, Oil, and Water.
- Stir and gradually add flour and sugar mixture. Use a hand-mixer and blend until batter is smooth.
- Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds until the chocolate is completely melted and smooth.
- Combine melted chocolate with flour, sugar and liquid mixture. Stir until thoroughly mixed.
- Pour into greased mini-muffin tin.
- Bake for approximately 30 minutes or until a toothpick comes out clean.
- Remove from heat and allow to cool on a wire rack. (You’ll want this completely cool, so you may want to prepare the brownie a couple of hours in advance.)
- In the meantime, you can go ahead and put together the raspberry cream.
- Prepare the Raspberry Cream
- Using the Coconut Milk, scoop out the thick cream part (it will have separated and risen to the top of the can) into a bowl. I’ve discovered that if you turn the can upside down and open it from the bottom, you can pour off the liquid, leaving the cream in the can. Then, you can set the can (right side up) in a bowl and open the top end and just push the cream out of the can.
- Using a hand mixer, mix on high for a couple of minutes, then add Powdered Sugar, food coloring and raspberry flavoring (adjust amount to your taste preference).
- Continue to mix for another minute, or until the mixture is stiff and fluffy.
- Refrigerate until you are ready to assemble the pops.
- Assemble the Raspberry & Cream Brownie Push Pops
- Place your raspberry cream in a piping bag with your favorite tip (or the easiest-to-find tip, s was the case at my house).
- Drop a mini-brownie in the bottom of each push pop holder.
- Pipe a little cream on top of each brownie bite.
- Drop a fresh raspberry on top of the cream.
- Repeat layers until push pop holders are full.
- Display, serve and enjoy!
Lemme know what you think! I love feedback!