Paleo & Vegan Peppermint Frosted Brownies
Ingredients
Brownies
-
2
eggs
eggs (or flax egg for vegan)
-
⅔
cup
blanched almond flour
-
2
Tbsp
tapioca starch
-
⅔
cup
unsweetened cocoa powder
-
½
tsp
baking powder
-
1
pinch
salt
-
⅓
cup
coconut sugar
-
⅓
cup
refined coconut oil (melted)
-
½
cup
pure maple syrup
-
3
Tbsp
almond butter
-
½
tsp
peppermint extract
-
1
tsp
vanilla extract
-
1
Tbsp
spray coconut oil
Frosting
-
¾
cup + 2 Tbsp
dairy-free chocolate chips
-
2
Tbsp
refined coconut oil
-
1
Tbsp
pure maple syrup
-
¼
cup
coconut cream
-
¼
tsp
peppermint extract
-
½
tsp
vanilla extract
-
to taste
vegan peppermint candies or candy canes (crushed, for topping)
Instructions
- Preheat the oven to 325ºF.
- If using flax eggs, mix ground flaxseed with water and set aside.
- In a food processor, combine almond flour, tapioca starch, cocoa powder, baking powder, salt, and coconut sugar, then pulse to mix.
- Add eggs or flax egg, melted coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract to the mixture and process until smooth.
- Line an 8x8” baking pan with parchment paper and spray with coconut oil.
- Pour the brownie batter into the prepared pan and smooth the surface.
- Bake for 25-30 minutes until a toothpick comes out close to clean.
- Let the brownies cool on a wire rack.
- For the frosting, combine chocolate chips, coconut oil, maple syrup, and coconut cream in a microwavable bowl and microwave until melted, stirring frequently.
- Mix in peppermint and vanilla extracts, then pour over the brownies.
- Top with crushed peppermint candies and let cool completely before cutting.
Nutrition Facts (estimated)
Servings
16 small bars
Calories
244
Total fat
17g
Total carbohydrates
25g
Total protein
3g
Sodium
11mg
Cholesterol
1mg
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