Mint Chocolate Chip Brownies

Ingredients:

½ cup + 2 tablespoons 4.5 oz or 130g coconut oil

1¼ cups coconut sugar

¾ cups plus 2 tablespoons unsweetened cocoa powder 2.5 oz or 70g

¼ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

½ cup almond flour 2 oz.

For the mint cream

¾ cup coconut cream

½ cup fresh spinach

2 tablespoons maple syrup

½ teaspoon mint extract

1 ounce dark chocolate chopped finely

For the chocolate topping

¼ cup coconut oil

¼ cup cocoa powder

2 tablespoons maple syrup

⅛ teaspoon mint extract

 

Instructions:

Preheat oven to 325ºF. Line an 8-inch square baking pan with aluminum foil or parchment paper. Spray with cooking spray; set pan aside.
In a large bowl, combine melted coconut oil, coconut sugar, cocoa powder, salt, and whisk until fully combined. Batter will be fully moistened and granular, sort of like sand.
Add the vanilla extract and eggs. Stir until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly.
Bake in preheated oven for about 22-25 minutes. Check with a toothpick – it should come out slightly moist with batter. Don’t over bake! Let brownies cool completely before topping with mint cream.
In a blender or food processor, combine all ingredients for mint filling except the chocolate shavings. Blend until completely smooth. Add the chocolate shavings and pulse to combine. Pour over cooled brownies and chill until firm.
In a small bowl, whisk together the melted coconut oil, cocoa powder, maple syrup, and mint extract. Pour evenly over the mint filling. Refrigerate for at least 1 hour before cutting into 16 squares.
Brownies will keep in an airtight container in the refrigerator for up to 7 days.