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. 🙂
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. 🙂 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. 🙂
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. 😛
- 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
