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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 min
  • Cooking time: 40 min min
  • Servings: 10-12
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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!

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Ingredients

Brownies: 2 cups of almond pulp (from the Almond Cow) 3/8 cup of coconut oil 1/4 cup of agave 1/8 tsp of vanilla extract 1/2 cup of turbinado sugar 3/8 cup of cacao 1/4 cup of tapioca flour 1/2 tsp of baking powder 1/8 tsp of pink salt 1/2 cup of dark chocolate chips Peppermint layer: 1 cup of raw cashews soaked 1/3 cup of coconut oil 3/8 cup of agave (for a whiter top layer use a light colored agave) 1/8 cup of cacao butter 1/2 tsp of peppermint extract

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