Peppermint Brownies (Vegan and Gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Black beans

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Chocolate chips, dairy-free
  • 1/2 cup Cocoa powder, unsweetened

• Oils & Vinegars

  • 1 drop Peppermint essential oil

• Nuts & Seeds

  • 1 cup Cashews, dry roasted salted

Found on happyhealthymama.com

Description

Ingredients

• 1 cup dry roasted, salted cashews
• 1½ cups black beans, drained and rinsed)
• 2 flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water)
• ½ cup pure maple syrup
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 drop peppermint essential oil (or ⅛-1/4 teaspoon peppermint extract)
• ¼ cup dairy-free chocolate chips
• Optional for topping: 2 candy canes, crushed

Directions

• Preheat the oven to 350 degrees.
• Line an 8X8 inch baking dish with parchment paper; set aside.
• In a large food processor, process the cashews until they are a fine crumb.
• Add the beans and process very well, until the two are totally mixed and there are very few lumps.
• Add the rest of the ingredients, except the chocolate chips, and process until mixed.
• Stir in the chocolate chips.
• Transfer the batter to the baking pan and bake in the prepared oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool completely before pulling the brownies from the pan and cutting. I like these best chilled in the fridge overnight, but thats optional.
• Top with the crushed candy canes, if using, and serve.