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Mint Cream Brownies

colorfulsuperfoodie
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!
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Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Chill time 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American
Servings 9 Brownies

Equipment

  • 1 8x8 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 8x8 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.
Keyword brownies, cashew cream, Coconut Cream, Gluten free, grain free, mint chocolate, mint cream, paleo desserts, refined sugar-free, vegan desserts