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