Grain Free Peppermint Brownies Recipe

You are going to be shocked when I tell you what the ingredients are in this brownie, and then doubly shocked when you make it and it tastes this good! But first, let’s get to the inspiration behind these chocolate-y squares of deliciousness.

The first part of inspiration is that my younger brother visited me this weekend from NYC.  It was his American Thanksgiving, so he hopped on Porter and came up for the weekend.  Interestingly, he too has struggled with his health – not a parasite/Celiac struggle, but low energy and immune system struggles.  He was actually born 10 weeks (!) premature, so it’s no wonder! He is someone that has to REALLY monitor his blood sugar, or else he gets crazy tired, and if I may say so, as his loving sister, a tad bit GRUMPY. My brother and I grew up eating the most amazing desserts, so given the combination of a Celiac and someone who needs to really balance their blood sugar, we’ve modified our desserts a bit!

The second part of inspiration is that the Holidays are full on upon us.  Everywhere I look, I see tips & tricks about not overindulging.  There are some great tricks, but the issue is that as soon as you restrict yourself, it becomes mentally tough to stick with it for any period of time. So, maybe you resist the dessert at the first holiday party but then have 3 pieces at the next.  I believe that a better strategy is indulging properly.

What does that mean? It means making a healthier dessert, and not worrying if you have some of it because the ingredients are super nutrient dense, and are not going to cause ill effects afterwards.

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Serves:

16

Ingredients

  • 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
  • 2 cups chickpeas (or 1 15oz can)
  • ½ avocado (medium sized)
  • ½ cup raw cacao powder
  • 2 tbsp unsweetened almond milk
  • 2 tbsp maple syrup or honey
  • 8 pitted medjool dates (I like Natural Delights)
  • 1 tbsp vanilla extract
  • 1 tbsp peppermint extract
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ cup mini chocolate chips, plus enough to sprinkle on top

Directions

  1. Preheat oven to 350F
  2. Place all ingredients, except for the chocolate chips in a food processor and mix until very well blended
  3. Move ingredients to a bowl and fold in the chocolate chips
  4. Line 9x9 baking pan with parchment paper
  5. Place batter into pan, and sprinkle chocolate chips on top
  6. Bake for 25 minutes
  7. Remove from oven and let cool before cutting, as otherwise it will crumble.

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