Ingredients
Brownies
- 2 cups almond pulp (from almond milk)
- ⅜ cup coconut oil
- ¼ cup agave
- ⅛ tsp vanilla extract
- ½ cup turbinado sugar
- ⅜ cup cacao
- ¼ cup tapioca flour
- ½ tsp baking powder
- ⅛ tsp pink salt
- ½ cup dark chocolate chips
- 1 cup raw cashews soaked
- ⅓ cup coconut oil
- ⅜ cup agave (for a whiter top layer use a light colored agave)
- ⅛ cup cacao butter
- ½ tsp peppermint extract
- ⅛ tsp pink salt
Directions
- 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!
