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PALEO PEPPERMINT BROWNIE CAKE

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Nicole Modic
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Ingredients

  • 1 cup almond flour
  • 1/2 cup cacao powder
  • 2 eggs
  • 4 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1/2 cup creamy almond butter (or nut butter of choice)
  • 1 very ripe banana
  • 1 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 cup dairy free chocolate chips
  • one candy cane (optional to decorate)
  • 1/4 cup dairy free chocolate chips (optional to melt and decorate)

Instructions

  • Preheat oven to 350.
  • Line an 8x8 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!!!!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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