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Gluten-Free Peppermint Mocha Brownies

Ingredients

  • 15 Medjool dates pitted, soaked and drained
  • ¼ cup water
  • 9 T raw cocoa
  • ¼ cup agave syrup
  • ¼ cup coconut oil soft, not liquid
  • 1 can garbanzo beans drained
  • 4 eggs
  • ½ tsp baking powder
  • 1 tsp peppermint extract
  • 2 T espresso ground fine

Instructions

  1. Preheat oven to 350 degrees
  2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
  3. Add eggs, cocoa, agave, coconut oil, baking powder, peppermint and espresso; blend until smooth
  4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
  5. Evenly distribute mixture into mini muffin tins (fills 30-32)
  6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack