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Peppermint Choc Brownies

Great alternative to candy canes at Christmas time!

Ingredients

½ cup pure coconut cream
3/4 cup organic green banana flour
½ cup arrowroot flour
1-2 tsp good quality peppermint essence (to your liking) (usually found in health food stores)
½ cup organic cocoa powder (more if you want a richer flavour)
½ cup pure pumpkin puree (make at home by peeling, chopping, boiling, straining and mashing organic Jap pumpkin)
½ cup pure Grade B maple syrup
½ cup coconut oil, liquefied

Optional: fresh peppermint leaves to garnish, organic desiccated coconut or cocoa powder to sprinkle on top to serve, melt some extra chocolate to pour over the brownie pieces to serve

Handy items to have

  • Small-medium loaf tin (smaller surface area will ensure taller brownies and more fudgy-ness. Larger pans dry the mixture out)

  • Baking paper

  • Mixing bowl and spoon

Method

  1. Preheat oven to 180 degrees Celsius

  2. Place all ingredients into a large mixing bowl and stir well to combine

  3. Spoon mixture into a baking dish, either lined with baking paper or greased with coconut oil

  4. Bake for about 30 minutes or until a knife or skewer placed in the centre comes out relatively clean (a little mixture on it is absolutely fine, it’s a thick mix, but just not still raw in the middle is ideal)

  5. Remove from the oven and allow to cool on the bench before removing from the tin and slicing

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Questions or comments about this recipe?

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