Peppermint Almond Pulp Brownies
Instructions
1. Preheat oven to 350F.2. Combine wet ingredients in one bowl and combine dry ingredients into another bowl.
3. Combine wet to dry ingredients and whisk well to combine. Pour batter into a greased baking pan and bake for 40 minutes.
4. Meanwhile, combine all ingredients for peppermint layer into a blender. Blend until smooth and set aside.
5. Once brownies are cooled, add peppermint layer on top and spread evenly.
6. 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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