Fudgy Peppermint Coconut Flour Brownies

These fudgy peppermint coconut flour brownies are as delicious as they are healthy. I love making desserts for my family that are full of healthy fats, organic ingredients, and gluten free; these brownies fit the bill!

Course Dessert

Cuisine American

Keyword coconut flour brownies, peppermint brownies

Prep Time 5

Cook Time 15

Total Time 20

Servings brownies

Calories 225kcal

Author Lisa

Equipment

Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black
Anthony's Organic Shredded Coconut, 2lb, Unsweetened, Gluten Free, Non GMO, Vegan, Keto Friendly

Ingredients

1 cup shredded coconut
1/2 cup coconut oil melted
1/2 cup honey
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
1/2 teaspoon salt
1 drop food grade peppermint essential oil
1/2 cup dark chocolate chunks

Instructions

Preheat the oven to 350 degrees.
Pulse the coconut flour in a blender or food processor for about 30 seconds.
Add the rest of the ingredients, except for the dark chocolate chunks, to the blender. Blend on high power for a few minutes, until everything is smooth.
Fold in the dark chocolate chunks.
Add the batter to a 9" X 9" greased pan and bake for 15 minutes.
Serve immediately, for a warm fudgy Christmas treat

Notes

One drop of essential oil will flavor a whole batch of coconut flour brownies, making them perfect for a holiday gathering. I also like to add it to peppermint mochas. Peppermint is an excellent aid for digestion and one drop is equivalent to 28 cups of peppermint tea.
*Don’t consume peppermint essential oil if you are nursing.

Nutrition