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Mint Chocolate Chip Brownies

Dairy-free and super fudgy, these brownies are perfect for the mint chocolate lover!

Ingredients & Directions

Ingredients

  • For The Brownies:
  • 1⁄2 cup
    almond flour
  • 1⁄2 tsp
    baking soda
  • 1⁄3 cup
    cacao powder
  • 2
    flax eggs (can sub real eggs)
  • 1⁄4 tsp
    salt
  • 1⁄3 cup
    maple syrup
  • 1⁄2 cup
    coconut sugar
  • 1⁄4 cup
    melted coconut oil
  • 3⁄4 cup
    LILY'S Dark Chocolate Style Baking Chips
  • 1 tsp
    mint extract
  • 1⁄3 cup
    cashew butter
  • For The Whip:
  • 1 container
    coco whip (or make your own with coconut cream)
  • 1⁄2 tsp
    mint extract
  • 1⁄2-1 tsp
    spirulina or matcha (optional - it's for color)
  • 1⁄3 cup
    LILY'S Dark Chocolate Style Baking Chips

Directions

Equipment Needed 
8x8 pan 8x8 pan
 parchment paper parchment paper
 oven oven
 refrigerator refrigerator
1

Preheat oven to 350F. Line an 8x8 pan with parchment paper.

2

Melt chocolate and coconut oil together until smooth. Add in cashew butter and remaining wet ingredients. Stir in the dry ingredients. Spread into pan and bake for 20-22 minutes or until set. Let cool.

3

Mix together the coco whip, mint extract, baking chips, and spirulina until well combined. Spread over cooled brownies. Place in the fridge until ready to eat!


Recipe contributed by danishealthyeats..