Paleo Peppermint Frosted Brownies
The most decadent and fudge-y brownies topped with a dairy-free peppermint buttercream! These brownies are sure to be a new holiday favorite!
Servings: 12
Ingredients
Brownie Layer
- 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)
Instructions
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!
Notes
*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)