Vegan Peppermint Brownies


Description

Vegan Peppermint Brownies --- that are also flourless! // via Nosh and Nourish

Ingredients

2 tablespoons
Ground Flax
6 tablespoons
Silk Unsweetened Cashewmilk (warmed up)
15 ounces
can of organic black beans (rinsed and drained)
4 tablespoons
coconut oil* (melted)
1⁄3 cup
Dark Amber Maple Syrup
1⁄3 cup
Coconut Sugar
1⁄2 teaspoon
pepermint extract (or sub vanilla extract)
1 cup
dark cocoa powder
2 teaspoons
Baking Powder
1 teaspoon
Baking Soda
1⁄4 teaspoon
iodized fine sea salt
1⁄2 cup
mini dark dairy-free chocolate chips (or sub regular)
2 cups
Powdered Sugar (----for the icing)
2 tablespoons
Silk Unsweetened Cashewmilk (----for the icing)
1 tablespoon
Melted Coconut Oil (----for the icing)
1⁄4 teaspoon
peppermint extract (----for the icing)

Notes

*I love this butter flavored vegan coconut oil.

Instructions

  1. Preheat oven to 375 degrees.
  2. Create your flax eggs by mixing together the ground flaxseed and warmed cashewmilk (you can heat it up on the stovetop or in the microwave, whichever you prefer). Refrigerate for 15 minutes before adding into the batter.
  3. Drain and rinse black beans, then put in a large mixing bowl with melted coconut oil, maple syrup, coconut sugar, and peppermint extract. Use an immersion stick blender (or a high speed blender will work) to puree the beans until smooth. 
  4. Add in all remaining ingredients, including flax eggs, and stir. 
  5. Use non-stick spray or additional coconut oil to grease the bottom of a 9 x 9 baking pan. 
  6. Pour in batter and bake for 30 minutes or until a knife comes out clean. The top edges of the brownies should start to come away from the pan. 
  7. Allow to cool for at least 30 minutes before slicing. 
  8. (Optional): drizzle with icing.

Yields 9 Brownies