4 tbsp coconut oil
2 whole eggs
150g coconut sugar
130g gluten free flour
Tsp baking powder
Pinch pink salt
50g ground almonds
3 tbsp smooth almond/cashew butter
4 tbsp cacao powder
Tsp peppermint extract (can add extra depending on taste preferences)
Handful chopped dark chocolate/vegan milk chocolate
Preheat your oven to 180c and line a brownie tray with baking paper.
In a food processor, combine the coconut oil, sugar and almond butter and blend until smooth and well combined.
Add in the eggs and peppermint and blend again.
Now, pour in the dry ingredients and continue to bend the mixture, so that you’re left with a smooth batter.
Stir through the chocolate chunks and pour the batter into the lined tin, smoothing over the surface.
Pop the brownies into the oven to bake for around 18 minutes. Transfer onto a wire rack to cool slightly before slicing into portions and tucking in.