Vegan Mint Chocolate Brownies

PEPPERMINT CHOCOLATE | SNACK

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

Ingredients:

• 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 /2 cup Chocolate Chunks, melted
• 3 tbsp Plant-based Milk
• 2 tbsp PROFI Peppermint Chocolate

 Directions:

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!