Mint Cream Brownies
Mint and chocolate go together so well in many desserts, and I believe these mint cream brownies are one of the best! They have a delicious rich fudgy brownie layer that is gluten, dairy, and refined sugar free and a mint cream layer that is made with cashews and coconut cream. The chocolate ganache drizzle on top is a must as well and makes these brownies even more rich. I think these are hands down one of my favorite brownies!
What you will need
For the Brownie Layer:
Almond Flour – This is an excellent gluten free flour alternative that is higher in fiber and protein!
Tapioca Flour – I like to use a blend of almond and tapioca flour in this recipe because it gives the brownies a better texture.
Cacao Powder – This superfood is rich in antioxidants and essential minerals like magnesium!
Coconut Sugar – This is one of my favorite healthier sugar alternatives! It works great in baked goods and has an almost brown sugar like taste.
Nut Butter – You can use almond or cashew butter in these brownie and make sure it is very creamy and drippy!
Butter – You can use either vegan or grass fed butter.
Egg or Egg Substitute – You can use regular eggs in this recipe if you’d like but if you’re like me and can’t eat eggs, try this Egg Replacer by Bob’s Red Mill.
Baking Soda – This makes the brownies rise while baking.
Baking Powder – This helps the texture of the brownies become more airy.
Peppermint Flavoring – I always use a real natural peppermint flavoring.
For the Mint Cream Layer:
Raw Cashews – Soaking raw cashew in hot water and then blending them makes a wonderful cashew cream!
Coconut Cream – I love to mix full fat coconut cream with the cashews for the ultimate creamy layer for a dessert!
Coconut Oil – This is a great source of healthy fats and will help the mint cream layer set when chilled.
Peppermint Flavoring – Like I said before I use a real natural peppermint flavoring.
Natural Green Food Coloring – I love using the brand Color Kitchen! They have the most beautiful natural color powders.
For the Chocolate Ganache:
DF Chocolate Chips – I use dairy and refined sugar free chocolate by Hu Kitchen.
Full Fat Coconut Milk – This makes the chocolate ganache rich and smooth!
How to make the mint cream brownies
First make the brownies. In a bowl, mix together the almond flour, tapioca flour, cacao powder, coconut sugar, baking soda, baking powder. Then In a separate bowl, whisk together the creamy nut butter, melted butter, eggs or egg substitute, peppermint extract, and melted chocolate. Mix together the wet and dry ingredients and then pour into a parchment paper lined 8×8 baking dish. Bake the brownie mixture for about 20 minutes and 375 degrees. Once brownies are done baking, set aside to cool for a while.
Next make the mint cream. Take the cashews that have been soaking in hot water for an hour and drain them well. Add the cashews to a blender along with the coconut cream, melted coconut oil, peppermint extract, and some natural green food coloring. Blend on high until smooth and creamy. Add the mint cream mixture on top of the brownies in the baking dish and spread out evenly. Place the brownies in the fridge for 3-4 hours to set.
Lastly make the chocolate ganache. In a small sauce pan over low heat, warm up the full fat coconut milk. Once warmed turn off the heat and add in the 1/3 cup chocolate chips in. Whisk until the chocolate has melted and a thick ganache forms. Carefully pull out the mint cream and brownie out of the baking dish with the parchment paper. Drizzle the chocolate ganache on top of the mint cream layer. Once the chocolate ganache has set for a few minutes, carefully cut the brownies into 9 squares. Store in the fridge before serving.
Other recipes you will enjoy
Healthier Copycat Shamrock Shake
Mint Cream Brownies
Equipment
- 1 8×8 baking dish
- Parchment paper
- Blender
Ingredients
For the brownies
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/3 cup cacao powder
- 1/2 cup coconut sugar
- 1/2 cup creamy nut butter
- 1/2 cup vegan or grass fed butter melted
- 1 cup melted chocolate chips
- 2 eggs or vegan egg alternative
- 1 tsp peppermint flavoring
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the mint cream layer
- 2 cups raw cashews(soaked it hot water for an hour)
- 1 cup full fat coconut cream from the can
- 1/4 cup melted coconut oil
- 1 1/2 tsp peppermint flavoring
- Natural green food coloring
Chocolate drizzle
- 1/3 cup dairy free chocolate chips
- 1/3 cup full fat coconut milk
Instructions
- In a bowl mix together the almond flour, tapioca flour, cacao powder, coconut sugar, baking soda, baking powder.
- In a separate bowl, whisk together the creamy nut butter, melted butter, eggs or egg substitute, peppermint extract, and melted chocolate.
- Mix together the wet and dry ingredients and then pour into a parchment paper lined 8×8 baking dish. Bake the brownie mixture for about 20 minutes and 375 degrees. Once brownies are done baking, set aside to cool for a while.
- Take the cashews that have been soaking in hot water for an hour and drain them well. Add the cashews to a blender along with the coconut cream, melted coconut oil, peppermint extract, and some natural green food coloring. Blend on high until smooth and creamy.
- Add the mint cream mixture on top of the brownies in the baking dish and spread out evenly. Place the brownies in the fridge for 3-4 hours to set.
- In a small sauce pan over low heat, warm up the full fat coconut milk. Once warmed turn off the heat and add in the 1/3 cup chocolate chips in. Whisk until the chocolate has melted and a thick ganache forms.
- Carefully pull out the mint cream and brownie out of the baking dish with the parchment paper. Drizzle the chocolate ganache on top of the mint cream layer.
- Once the chocolate ganache has set for a few minutes, carefully cut the brownies into 9 squares. Store in the fridge before serving.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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