Vegan Gluten-Free Peppermint Brownies
Ingredients
The brownie mixture
-
¼
cup
brown rice flour
-
1
tablespoon
tapioca starch
-
⅛
teaspoon
baking soda
-
¼
teaspoon
sea salt
-
2
cups
vegan chocolate chips
-
½
cup
cashew butter
-
6
pieces
Medjool dates
-
1
tablespoon
molasses
-
½
teaspoon
vanilla extract
-
½
teaspoon
peppermint extract
The topping
-
2-3
tablespoons
crushed candy canes
Instructions
- Preheat the oven to 375°F (190°C).
- Soak the dates in hot water while preparing other ingredients.
- In a small bowl, combine the brown rice flour, tapioca starch, baking soda, and sea salt.
- Melt ½ cup of chocolate chips with the cashew butter and mix until smooth.
- In a blender, combine the melted chocolate mixture, soaked dates (pits removed), soaking water, molasses, vanilla, and peppermint extract. Blend until smooth.
- Add the flour mixture to the blender and blend again to combine.
- Fold in another ½ cup of chocolate chips.
- Refrigerate the batter for at least 20 minutes.
- Roll the chilled batter into balls about 1½ inches in size and place them on a parchment-lined cookie sheet.
- Bake for 12-13 minutes until slightly firm.
- Allow to cool completely.
- Melt the remaining 1 cup of chocolate chips and pipe over the brownie bites.
- Sprinkle with crushed candy canes and let the chocolate harden.
Nutrition Facts (estimated)
Servings
25
Calories
161
Total fat
9g
Total carbohydrates
20g
Total protein
2g
Sodium
28mg
Cholesterol
0mg
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