Gooey Choc Peppermint Brownies

dessert gluten free Dec 16, 2020

Serves: 24 squares

Time: 1 hour 10 minutes


Choc Peppermint Brownies

1 cup activated sunflower seeds

1/2 cup cacao powder

1/2 tbs cinnamon

1 tbs flax meal

1 tbs grass-fed gelatin

1 ts baking powder

1/2 ts salt

1/2 cup coconut sugar (or preferred sweetener)

1 ts vanilla paste

1 cup fermented bananas

1/2 cup coconut milk

2 ts apple cider vinegar

1/4 cup melted coconut oil

6-8 drops of food-grade peppermint essential oil

Creamy Coconut Icing

400ml tin coconut cream

4 tbs maple syrup

25 gm cocoa powder

1/2 ts vanilla paste

pinch of salt


Preheat the oven to 180C. Line a brownie tin with baking paper.

Add all of the dry ingredients to your food processor and blend on high until it resembles flour.

Now add all the remaining ingredients and blend until smooth and lump-free. Scrape down the sides of the bowl. Taste the mixture and add more sweetener or peppermint oil if desired. Re-blend.

Pour the batter into the pre-lined tin and place in the oven to bake for 25 minutes. Remove from the oven and once cooled put in the fridge to "set" don't worry if it's a little gooey in the middle, it is cooked!

While the brownie is cooling in the fridge you can make the icing; With an electric beater mix together all the ingredients and whip until smooth and lump free, place in the fridge to set before using. (30 mins should do)

Once the brownie is cooled in the fridge, ice the brownie with the creamy coconut icing..... then eat it :)


Soak your sunflower seeds in water for at least 6 hours, drain, rinse, and dry out in the oven or food dehydrator. Then you'll have the "activated seeds" for the recipe, alternatively, you can buy them already "activated"

Put your tin of coconut cream in the fridge overnight, this will make sure you end up with a thicker consistency for the icing and won't have to refrigerate for so long when you make it.

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