It’s Christmas, so I was trying to make something to bring to bring to my Mom’s house. This was so easy. I just made my Perfect Paleo Brownies (Vegan & Gluten-free) and added a twist for Christmas by added a dark chocolate icing and some crushed candy canes. Merry Christmas!
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Festive Peppermint Brownies
These gluten-free, refined-sugar free, and vegan brownies are easily made into a Christmas dessert with peppermint and a rich dark chocolate icing.
Credit: My Real Dish
Ingredients
- 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
- Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
- 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
- ¼ cup coconut sugar
- ¼ cup coconut sugar
- 1 ½ teaspoons vanilla
- ½ cup applesauce
- ⅔ cup cacao powder
- 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
- ¼ teaspoon real salt
- ¼ baking soda
Dark Chocolate Icing
- 1 can chilled coconut cream (I keep in the refrigerator overnight, hard creamy part only)
- 1/3 cup dark chocolate cocoa powder
- 3 tablespoons Xylitol Powdered “Sugar” or Powdered Sugar
Optional:
- candy canes crushed
- 1 drop Young Living Peppermint Essential Oil
Directions
- Heat oven to 350, and lightly grease an 8-inch baking pan.
- Melt vegan butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
- Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
- In a mixing bowl combine the applesauce, coconut sugar, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.
- In a separate bowl, combine almond flour, salt, and baking soda.
- Add to dry ingredients to wet and mix until well combined.
- Add 1 – 2 drops Young Living Peppermint Essential Oil (if desired extra peppermint flavor, but not necessary). It can be purchased here.
- Spread evenly into greased pan.
- Bake for 30 – 35 minutes.
- Let cool completely.
- Make dark chocolate icing by scooping the hard creamy part of the coconut cream, and blending with a high-powered mixer with cocoa powder and Xylitol Powdered “Sugar” or Powdered Sugar until well combined. Will be creamy and thick.
- Spread icing on brownies and top with crushed candy canes (if desired).
What did you bake for Christmas?
