Ingredients

The following ingredients have 10 Servings
  • 3/4 cup blanched almond flour
  • 1/2 cup unrefined coconut sugar
  • 1/3 cup raw cacao powder
  • 1/8 teaspoon fine himalayan salt
  • 1 egg (room temperature)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet mini chocolate chips
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon mint extract

Instruction

  • Mix together the almond flour, coconut sugar, raw cacao powder and salt.
  • In a separate bowl, whisk together the egg, coconut oil, coconut milk and vanilla extract.
  • Using a rubber spatula, gently mix in the dry ingredients with the wet to form a batter.
  • Pour batter evenly across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper cover all four sides of the pan.
  • Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 10 minutes.
  • Set pan to cool on a wire rack, then cut brownies into approximately 2-inch squares.
  • Freeze brownies for about 30 minutes.
  • Melt chocolate chips slowly over low heat in a bowl over simmering water (double boiler).
  • Add coconut oil and mint extract to the melted chocolate and mix to combine ingredients.
  • Remove brownies from freezer and using a fork, dip each one, one at the time, in the chocolate being sure to cover completely.
  • Place them on a baking sheet lined with parchment paper and refrigerate until chocolate hardens.