Grain-free peppermint brownies
A brownie so decadent and moist, you’ll never believe that they’re grain free!
- Prep Time: 10
- Total Time: 25
Ingredients
Scale
- 10 medjool dates
- 2 eggs
- 2 tablespoons coconut oil
- 1 bar chocolate (50g), melted
- 1/2 cup almond meal
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 t instant espresso powder
- 1/2 teaspoon peppermint extract (optional)
- 1 tablespoon honey (optional, for extra sweetness)
Instructions
- 1. Preheat the oven to 350. Line a standard muffin pan with 10 liners.
- 2. In a small food processor, combine the dates, melted chocolate and coconut oil. Puree until smooth. Add your eggs and puree until just combined.
- 3. Transfer the mixture to a bowl, and add the remaining ingredients. Mix well.
- 4. Scoop the batter into the muffin pan, diving evenly among the 10 spots (a melon ball scooper works well).
- 5. Bake for 13-15 minutes, until set. Let cool completely before frosting.