PEPPERMINT CHOCOLATE | SNACK
Makes 9-12 brownies (depends on how you slice them)
Ingredients:
- 1 cup Coconut Sugar
- 1/2 cup Tahini or Cashew Butter
- 1 tsp Vanilla Extract
- 1 1/4 cups Oat Flour
- 1/4 cup Cocoa Powder
- 1 scoop PROFI Peppermint Chocolate
- 2 tbsp Ground Flax Seed
- 1 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/3 cup Water
- 1/2 cup Chocolate Chunks
Glaze Ingredients:
- 1 /2 cup Chocolate Chunks, melted
- 3 tbsp Plant-based Milk
- 2 tbsp PROFI Peppermint Chocolate
Directions:
- Preheat over to 350°F.
- Line a 8×8 inch baking pan with parchment paper.
- In a large mixing bow, beat together the tahini sauce, coconut sugar, vanilla extract until creamed together.
- In a medium bowl, whisk together the remaining dry ingredients.
- Slowly add the dry mixture into the creamed mixture, mix together until a dry dough forms.
- Add the water slowly and fold the ingredients together with a spatula.
- Evenly distribute the batter in the pan and bake for 16-18 minutes or until a toothpick comes out clean from the centre.
- Allow to cool.
- Make the glaze by melting the chocolate chunks in a microwave safe bowl. Microwave at 20 seconds then in 10 second intervals.
- Whisk in the PROFI Peppermint Chocolate and the plant-based milk.
- Pour the glaze over the cooled brownies evenly and top with crushed peppermint. Allow to set before serving!