Paleo Peppermint Brownie Cake
Ingredients
The batter
-
1
cup
almond flour
-
½
cup
cacao powder
-
2
units
eggs
-
4
tbsp
maple syrup
-
¼
cup
coconut oil, melted
-
¼
cup
almond milk
-
½
cup
creamy almond butter (or nut butter of choice)
-
1
unit
very ripe banana
-
1 ½
tsp
peppermint extract
-
½
tsp
vanilla extract
-
1
tsp
baking soda
-
¾
cup
dairy free chocolate chips
Optional decorations
-
1
unit
candy cane (optional to decorate)
-
¼
cup
dairy free chocolate chips (optional to melt and decorate)
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 baking dish with parchment paper, spraying the pan with oil to keep the paper in place.
- In a blender, combine the eggs, maple syrup, melted coconut oil, almond milk, almond butter, banana, peppermint extract, and vanilla extract, blending until smooth.
- Add the almond flour, cacao powder, and baking soda to the blender and blend until lightly mixed.
- Use a spatula to scrape down the sides and then add the chocolate chips, mixing with the spatula.
- Pour the batter into the prepared baking dish and shake gently to level it.
- Bake for 24-25 minutes.
- Remove from the oven and let cool completely.
- Once cool, melt additional chocolate chips in the microwave in 30-second intervals.
- Crush the candy cane and sprinkle it on top of the brownies, then drizzle melted chocolate over them.
- Cut into 16 small squares and enjoy! Store in an airtight container for up to one week.
Nutrition Facts (estimated)
Servings
16
Calories
200
Total fat
12g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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