The most decadent and fudge-y brownies topped with a dairy-free peppermint buttercream! These brownies are sure to be a new holiday favorite!
This is the most perfect dessert. And I am pretty sure my complete undoing this December. These darn things took me 3 different tries to get right. And can I just tell you? I would never, EVER, do that for any recipe unless it involved chocolate, or more specifically, brownies.
Have we hung out lately? You might have tried one of the 3 versions. But really, I’m secretly hoarding them for myself. They are all fantastically delicious, even if the presentation and consistency didn’t work out. The good news about making these 3 different times, is that I nailed it. 120% nailed it.
Over the years, I’ve made a variation of these brownies with a peppermint buttercream (with butter and powdered sugar), and topped with a chocolate layer (original non gluten-free recipe here). I had grand plans with that chocolate layer, but it simply wanted nothing to do with my dairy-free cashew peppermint “butter”cream. So that plan was out. That was attempt 1 and 2. I finally settled on option 3, with no additional chocolate, but instead sprinkled some peppermint candy canes for garnish.
Seriously you guys, I’m obsessed with these. I have always loved my three layer peppermint brownies, but really needed to Paleo-ize it. I just can’t eat those decadent desserts anymore. And since I’m being 100% honest, I don’t miss the original. WHATSOEVER!!
The almond flour is a perfect substitute, and the brownie layer is absolutely perfect. It’s dense and fudge-y in the most perfect way. The peppermint “buttercream” is made with soaked raw cashews, coconut cream, and coconut oil with some peppermint extract. The peppermint taste most definitely masks any coconut taste. And that candy cane crushed topping? Not Paleo, but if you find a Paleo candy cane, go for it!
All those times I posted about dessert and told you it was my “favorite”, I lied. This is my favorite. I can’t think of anything else I want for the rest of December.
Try and you won’t be disappointed!
Paleo Peppermint Frosted Brownies
- 4 oz unsweetened chocolate
- 1/2 cup coconut oil
- 1 1/4 cup coconut sugar
- 1 tsp vanilla
- 2 eggs whisked
- 3/4 cups blanched almond flour
- 1 tsp sea salt
Peppermint Buttercream Layer
- 1 cup raw cashews soaked in boiling water for at least 45 mins, and drained
- 1/3 cup coconut oil melted
- 1/3 cup cup coconut cream*
- 2 tbsp honey or maple syrup
- 1 tsp peppermint extract**
- 1/4 cup chopped peppermint candy (optional and not Paleo)
For the Brownies
Preheat your oven to 325 degrees. Line a 9x9 pan with parchment paper (use a sling style so edges of paper come over the sides). Lightly grease with a non-stick spray. Set aside.
In a small sauce pan (or the microwave), heat chocolate and coconut oil over medium heat until completely melted. Set aside to cool slightly. Pour inside a medium sized bowl.
Add in sugar and vanilla. Stir to combine.
Now add in beaten eggs, salt, and almond flour. Stir until completely combined. Batter will be pretty thick. Pour inside prepared pan, place inside the oven.
Bake for 22-25 minutes (depending on oven). Mine baked perfectly in 24 minutes, careful not to over bake! Set aside to cool.
For the Peppermint Layer:
In a high powered blender, blend cashews, coconut cream, coconut oil, syrup, and peppermint oil. Blend until completely smooth (may take a few minutes).
Spread over cooled brownie layer (add peppermint candy if using). Refrigerate for at least 1 hour or until firm.
Slice into 12-16 equal squares. Store in the fridge and serve cold!
*Coconut cream is the full fat thick canned cream found in the Asian section of your grocery store.
**Peppermint essential oil can also be used (about 4-5 drops)