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A plate of peppermint brownies topped with whipped cream and crushed candy canes.

Vegan Peppermint Whipped Brownies

These peppermint whipped brownies are perfect around the holidays, but I am a peppermint fan all-year round! They are SO fudgy, decadent, while being refined sugar-free, vegan, and gluten-free!
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 8
Calories 1 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 1/3 cup cacao powder
  • 1/2 tsp baking soda
  • 2 tbsp flax eggs mixed with 6 tbsp water
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1/2 cup coconut sugar or monk fruit
  • 3/4 cup chocolate chips
  • 1 tsp peppermint extract
  • 1/3 cup cashew butter
  • pinch sea salt

Coconut Whipped topping

  • 1 container Coconut Whipped Cream
  • Crushed Candy Canes
  • Melted chocolate for drizzling

Instructions
 

  • Combine all of the wet ingredients together until completely smooth. Then stir in the dry.
  • Spread the mixture in a 9x9 baking dish.Bake at 350F for 22-28 minutes, until set in the center. Don't over-bake.
  • Let the brownies cool completely (I like to stick mine in the freezer until completely cooled - they get even fudgier!)
  • Top with the coconut whip, drizzle with melted chocolate, and top with crushed candy canes. Enjoy!

Notes

Store leftovers in an air-tight container in the fridge!
Keyword amond flour, cacao powder, candy canes, Chocolate, chocolate chips, coconut whip, flax seeds, maple syrup, Peppermint