Ingredients
- 1 cup almond flour
- ½ cup cacao powder
- 2 eggs
- 4 tbsp maple syrup
- ¼ cup coconut oil, melted
- ¼ cup almond milk
- ½ cup creamy almond butter (or nut butter of choice)
- 1 very ripe banana
- 1 ½ tsp peppermint extract
- ½ tsp vanilla extract
- 1 tsp baking soda
- ¾ cup dairy free chocolate chips
- one candy cane (optional to decorate)
- ¼ cup dairy free chocolate chips (optional to melt and decorate)
Instructions
- Preheat oven to 350.
- Line an 8×8 baking dish with parchment paper (spraying pan with oil so the paper stocks).
- In a blender, add the eggs, maple syrup, melted coconut oil, almond milk, almond butter, banana, peppermint extract and vanilla extract. Blend until fully incorporated.
- Next, add almond flour, cacao powder, and baking soda. Blend until lightly incorporated, about 30 seconds.
- Use a spatula to scrape down the sides.
- Add the chocolate chips to the blender and mix with spatula.
- Pour contents into the baking dish.
- Shake the dish gently until the batter is even.
- Bake 24-25 minutes.
- Remove from oven and let cool completely.
- Once cool, melt chocolate chips in microwave in 30 second intervals.
- Crush candy cane and sprinkle on top of brownies; then drizzle chocolate on top.
- Cut into 16 small squares and enjoy!
- Store in an air tight container for up to one week!!!!
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