Monday, May 26, 2014
Paleo Mint Brownies
Mint Paleo Brownies
I’ve made several kinds of black bean brownies but never have I attempted to combine black beans, chocolate, mint, and coffee all into one recipe. Well, by popular demand it has now been done and by reviews it’s a keeper! Please let me know how they turn out for you in the comments below. You’ll need the following items:
1 Can Black Beans 1 Egg
¼ Cup Egg Whites 1/3 Cup Unsweetened Applesauce
½ Cup Natural Cacao Powder ¼ tsp Sea Salt
¼ Cup Pure Coconut Sugar 2 tbsp Maple Syrup
2 tsp Instant Espresso 1 tsp Baking Powder
¼ Cup Cacao Nibs 1 tsp Vanilla Extract
Pre-heat your oven to 350 degrees.
This is a super easy and fast recipe to make. Just blend all ingredients in a blender or food processer (I used a Vitamix and mine turned out great!).
Keep blending until smooth then pour the mixture into a greased 8×8 baking pan. Set pan aside.
Mint Cream Swirl
1/3 Cup Coconut Butter/Manna 1 tbsp Honey
1 tsp Peppermint Extract Pinch of Himalayan Salt
In a small saucepan, melt all ingredients together. Scoop the coconut butter mixture with a spoon onto the brownie batter, spacing evenly around the brownie top. Use a butter knife through the batter to swirl the mixtures together.
Bake for 30-35 minutes in the preheated oven. Remove from oven and allow to cool completely before adding mint cream topping.
Coconut Mint Cream
½ Cup Coconut Butter/Manna 1 tsp Peppermint Extract
2 tbsp Honey
In a small bowl mix together the coconut butter/manna, peppermint extract, and honey. (This recipe makes just enough to cover the brownies, so If you’d like a thicker cream topping double the ingredients.)
Once you have a thick and creamy consistency you're ready to spread it on top of the cooled brownies. I've found with the thicker sticky consistency of this cream that it works better to spread it out on the brownies by using your (clean) hand and pressing it evenly across the top.