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-free mint chocolate perfection. Recipe and Photo by @3.bunnies
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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