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Grasshopper Brownies VEGAN + GF


For the brownies you’ll need:

🌱 1 cup gluten free flour

🌱1/4 cup cocoa powder

🌱 1/2 tsp baking soda

🌱 Pinch salt

🌱 1 1/2 oz dark chocolate

🌱 1/2 cup coconut cream

🌱1/4 cup nut butter of choice

🌱1 tsp vanilla extract

🌱2/3 cup packed brown sugar .

For the mint layer:

🌱1 1/2 cups boiled cashews

🌱 1 1/4 cup coconut cream

🌱2 Tbsp maple syrup

🌱1/4 tsp vanilla extract

🌱1 Tbsp melted coconut oil

🌱1 tsp peppermint flavor or 1-2 drops peppermint oil

🌱2Tbsp morninga or spirulina for color

Directions:

1. Preheat oven to 350*, grease and line an 8 x 8 pan
2. Mix together flour, cocoa, baking soda and salt
3. Melt the chocolate and the coconut milk over a double boiler until smooth
4. Stir into the warm mixture the nut butter, vanilla and brown sugar then mix in the dry ingredients
5. Pour into the pan and bake for 20 minutes and cool completely
6. For the mint layer combine the cashews, coconut cream, maple syrup, vanilla and moringa in a high speed blender and blend well
7. Add the melted coconut oil and blend until fully combined
8. Spread the mint layer over the brownies and chill for 1-2 hours.
9. Take the grasshoppers brownies out of the pan, cover generously with HumYum vegan chocolate sauce, cut and enjoy!

This recipe was inspired by 

https://peanutbutterpluschocolate.com/grasshopper-brownies-irish-cream/