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Mint Chocolate Chip Brownies


0 minutes

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

Ingredients & Directions


  • 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
  • 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


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

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


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.


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..