Peppermint Almond Pulp Brownies
Decadent brownies with a holiday twist- peppermint cashew frosting! You’ll be the hit at your next holiday party with this dairy-free and gluten-freet chocolate perfection. Recipe and Photo by @3.bunnies
RUN TIME: 40 min MINS
PREP TIME: 15 MINS
SERVINGS: 10-12
Instructions
- Preheat oven to 350F.
- Combine wet ingredients in one bowl and combine dry ingredients into another bowl.
- Combine wet to dry ingredients and whisk well to combine. Pour batter into a greased baking pan and bake for 40 minutes.
- Meanwhile, combine all ingredients for peppermint layer into a blender. Blend until smooth and set aside.
- Once brownies are cooled, add peppermint layer on top and spread evenly.
- Refrigerate overnight. Serve and enjoy!
Ingredients
- 2 cups almond pulp (from almond milk)
- ? cup coconut oil
- ¼ cup agave
- ? tsp vanilla extract
- ½ cup turbinado sugar
- ? cup cacao
- ¼ cup tapioca flour
- ½ tsp baking powder
- ? tsp pink salt
- ½ cup dark chocolate chips
- Brownies: 2 cups almond pulp (from almond milk)
- Brownies: ? cup coconut oil
- Brownies: ¼ cup agave
- Brownies: ? tsp vanilla extract
- Brownies: ½ cup turbinado sugar
- Brownies: ? cup cacao
- Brownies: ¼ cup tapioca flour
- Brownies: ½ tsp baking powder
- Brownies: ? tsp pink salt
- Brownies: ½ cup dark chocolate chips
- Peppermint layer: 1 cup raw cashews soaked
- Peppermint layer: ? cup coconut oil
- Peppermint layer: ? cup agave (for a whiter top layer use a light colored agave)
- Peppermint layer: ? cup cacao butter
- Peppermint layer: ½ tsp peppermint extract
- Peppermint layer: ? tsp pink salt
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