Choc Fudge Brownie with Matcha Peppermint Frosting

Choc_Fudge_Peppermint_Brownie_Landscape_by_Jordan_Pie_Nutritionist_Photographer-1.jpg

My Double Espresso Brownies were such a success I decided to make a different flavour for those of you who aren’t coffee fans.

Enter my Choc Fudge Brownie with Matcha Peppermint Frosting!


Like the original recipe, these are also - Keto, Paleo, Low carb, gut friendly, gluten free, dairy free, nut free, grain free, sugar free and my favourite EGG FREE.


Brownie Ingredients

  • 1 cup activated sunflower seeds

  • 1/2 cup cacao powder

  • 1/2 Tbsp cinnamon

  • 1 Tbsp golden flax meal (use this code CJJ916 for 10% off)

  • 1 Tbsp grass-fed gelatin (use this code CJJ916 for 10% off)

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup Lakanto (of your preferred sweetener to taste)

  • 2 tsp vanilla

  • 3/4 - 1 cup cultured bananas

  • 1/2 cup coconut milk (you could also use almond milk)

  • 2 tsp apple cider vinegar

  • 1/4 cup coconut oil

  • Quality peppermint essential oil - to taste (I used roughly 6-8 drops)

Peppermint Frosting

I used this Coconut & Vanilla Frosting recipe and added in 1 tsp matcha powder, 1/2 - 1 tsp spirulina powder and used only 1 cup of water and a few drops of quality peppermint essential oil - this needs to set overnight. I froze the leftovers (didn’t need all the icing) and it made the yummiest ice-cream, simply top with grated chocolate or cacao nibs.

Alternatively, you can serve it with a generous scoop of Peppermint & Coconut Ice Cream from our Sugarless Sweets eBook or my Chocolate Bulletproof Ice Cream recipe instead, you can even add in a few drops of peppermint essential oil to the mix.

Instructions

  1. Preheat the oven to 180C. Line a bread loaf tin with baking paper.

  2. Add all of the dry ingredients to your food processor or thermomix and blitz on high until it resembles a flour.

  3. Now add all the remaining ingredients and blend until smooth and lump free.

  4. Scrape down the sides of the bowl. Taste the mixture and add more sweetener or peppermint oil if desired. Re-blend.

  5. Pour the mixture into the pre-lined tin and place in the oven to bake for 25-30 minutes.

  6. Remove from the oven, it may still seem a little soft in the middle but once you place it in the fridge it firms up and becomes nice and fudgey.

  7. When the brownie is set, spread the Peppermint Frosting on top or alternatively, serve with a generous scoop of either ice-cream listed above. Enjoy!


If you would like to see my original recipe, see here for my Double Espresso Brownies