Paleo & Vegan Peppermint Frosted Brownies Recipes
These paleo & vegan peppermint frosted brownies are so rich and delicious, a perfect healthy holiday recipe! Gluten-free, grain-free, dairy-free, and refined-sugar-free, these paleo & vegan peppermint frosted brownies will surprise everyone with just how indulgent they are! Bound to become a new favorite paleo holiday recipe or vegan holiday recipe!
- 2 eggs OR 2 Tbsp. ground flaxseed (from the bulk bins plus 5 Tbsp. water, for vegan version)
- 2/3 cup blanched almond flour (from the bulk bins)
- 2 Tbsp. tapioca starch
- 2/3 cup Sprouts Unsweetened Cocoa Powder or from the bulk bins
- ½ tsp. baking powder
- pinch salt
- 1/3 cup coconut sugar
- 1/3 cup Sprouts Refined Coconut Oil (melted)
- 1/2 cup Sprouts Pure Maple Syrup
- 3 Tbsp. almond butter
- 1/2 tsp. peppermint extract
- 1 tsp. Sprouts vanilla extract
- Sprouts Spray Coconut Oil
- 3/4 cup + 2 Tbsp. dairy-free chocolate chips (like Enjoy Life)
- 2 Tbsp. Sprouts Refined Coconut Oil
- 1 Tbsp. Sprouts Pure Maple Syrup
- 1/4 cup Sprouts Coconut Cream
- 1/4 tsp. peppermint extract
- 1/2 tsp. Sprouts Vanilla Extract
- vegan peppermint candies or candy canes (crushed, for topping)
- Preheat oven to 325ºF. If using flax eggs, combine ground flaxseed and 5 Tbsp. water in a small bowl. Set aside. Skip step if using eggs.
- In the bowl of a food processor, combine almond flour, tapioca starch, cocoa powder, baking powder, pinch of salt, and coconut sugar. Pulse a couple times until well mixed. Add in 2 eggs (for paleo/gluten-free) or flax egg (flax-water mixture; for vegan), melted coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract. Process until smooth. Alternately, to mix by hand, combine dry ingredients in a medium bowl and whisk well, then add in egg or flax egg, melted coconut oil, maple syrup, almond butter, and extracts, and stir until very smooth.
- Line an 8×8” baking pan with parchment paper and spray with coconut oil. Scrape brownie batter into prepared pan, push batter into edges, and smooth surface. Bake 25-30 minutes or until a toothpick inserted into the center comes out close to clean. Don’t overbake! You don’t want the toothpick to be perfectly clean, but it should not be coated in what looks like frosting. When finished baking, remove from oven and let cool on a wire rack.
- Make frosting: combine chocolate chips, coconut oil, maple syrup, and coconut cream in a medium microwavable bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well between each burst, until chocolate is just melted. Stir in peppermint and vanilla extracts, then pour over still-warm brownies. Let cool slightly then top with crushed peppermint candies. Let cool completely before cutting. If frosting is not solidifying, chill for about an hour to harden. Cut into 16 square and keep in an airtight container about 4 days.
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