Rich, fudgy brownies that combine the warmth of mocha with a refreshing peppermint twist, all while staying vegan, gluten-free, and Paleo-friendly.

Scale

1 cup almond flour

1/2 cup unsweetened cocoa powder

1/4 cup coconut sugar

1 tablespoon espresso powder (optional)

1/2 teaspoon baking soda

pinch of sea salt

1/4 cup avocado oil

1/2 cup pure maple syrup

1/4 cup unsweetened almond milk

1 teaspoon peppermint extract

1 teaspoon vanilla extract

1/2 cup Paleo-friendly dark chocolate chips (optional)

crushed peppermint candies for topping (optional)

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a bowl whisk together almond flour, cocoa powder, coconut sugar, espresso powder, baking soda, and sea salt.

3. In another bowl whisk avocado oil, maple syrup, almond milk, peppermint extract, and vanilla until smooth.

4. Pour wet ingredients into dry and fold gently with a spatula until just combined.

5. Fold in chocolate chips if using and spread batter evenly in the prepared pan.

6. Bake for 22–26 minutes until edges are set and a toothpick comes out with moist crumbs.

7. Allow brownies to cool completely in the pan, then lift out with parchment and slice into squares.

8. Store in an airtight container at room temperature for up to four days or freeze individual squares.

Keywords: vegan, paleo, brownies, peppermint, mocha, chocolate, holiday, dessert