I’ve been on a mint wave for the past couple of weeks and so this mint brownie recipe from scratch is my latest creation. Image may be NSFW.
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We had our first couple blind date earlier this week (my partner invited over a friend and his wife both of whom I’d never met before) and I was excited and nervous! I made a few Indian dishes for the main meal but I wanted a killer dessert. I also needed a dessert that was vegan and grain-free (there are a lot of dietary restrictions in our house currently) and wanted to use mint. Simply because I.LOVE.MINT. Image may be NSFW.
Clik here to view. I experimented with this mint brownie recipe from scratch and it was absolutely perfect.
According to our guest, “This is at least as good as a ‘normal’ brownie.” I’ll take it! This is one of those recipes that I’ll make again and again. Image may be NSFW.
Clik here to view.
This bad boy is vegan, grain-free, paleo, nut-free and refine sugar free. It kind of doesn’t get cleaner (and tastier) than this. Image may be NSFW.
Clik here to view.
Clik here to view.
Clik here to view.
Clik here to view.
- 1/3 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- generous pinch of salt
- 2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp peppermint extract
- 3 tbsp dairy free milk (I used almond milk)
- 1-2 handfuls chocolate chips
- Preheat oven to 350.
- In a food processor, combine the coconut flour, cocoa, baking soda & salt
- Slowly add the chia mixture, maple syrup, coconut oil, peppermint and dairy free milk
- Combine until completely smooth
- Add in the chocolate chips and mix by hand
- Use parchment paper or grease your baking pan
- Pour in the batter and smooth over with a spoon
- Bake for about 25 minutes
- Let it cool for about an hour
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