Makes 9-12 brownies (depends on how you slice them)

  • 1 cup Coconut Sugar
  • 1/2 cup Tahini or Cashew Butter
  • 1 tsp Vanilla Extract
  • 1 1/4 cups Oat Flour
  • 1/4 cup Cocoa Powder
  • 1 scoop PROFI Peppermint Chocolate
  • 2 tbsp Ground Flax Seed
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1/3 cup Water
  • 1/2 cup Chocolate Chunks
Glaze Ingredients:
  1. Preheat over to 350°F.
  2. Line a 8×8 inch baking pan with parchment paper.
  3. In a large mixing bow, beat together the tahini sauce, coconut sugar, vanilla extract until creamed together.
  4. In a medium bowl, whisk together the remaining dry ingredients.
  5. Slowly add the dry mixture into the creamed mixture, mix together until a dry dough forms.
  6. Add the water slowly and fold the ingredients together with a spatula.
  7. Evenly distribute the batter in the pan and bake for 16-18 minutes or until a toothpick comes out clean from the centre.
  8. Allow to cool.
  9. Make the glaze by melting the chocolate chunks in a microwave safe bowl. Microwave at 20 seconds then in 10 second intervals.
  10. Whisk in the PROFI Peppermint Chocolate and the plant-based milk.
  11. Pour the glaze over the cooled brownies evenly and top with crushed peppermint. Allow to set before serving!