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Beranda / ★★★★★488 Reviews: #Sweet #Cake >> #CHOCOLATE #MINT BROWNIES

★★★★★488 Reviews: #Sweet #Cake >> #CHOCOLATE #MINT BROWNIES









★★★★★488 Reviews: #SweetCake >> CHOCOLATE MINT BROWNIES 
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking


This time the cake is very delicious, it tastes sweet, crispy, and soft mixed into one and makes it very delicious. This cake is highly recommended for your sweet food lovers.
And you can make it yourself at home because the ingredients are easy to obtain and also still natural.
So, let's make this dish at home feel the sensation and adjust your taste ...




Fixings 

  • 3/4 container set dates 
  • 3/4 container almond margarine (or nut/seed spread of decision) 
  • 1/4 container unsweetened fruit purée 
  • 1/2 container non-dairy milk 
  • 1/2 container oat flour* 
  • 1/3 container cocoa powder 
  • 2 teaspoons peppermint extricate, isolated 
  • 1/2 teaspoons preparing the soft drink 
  • 1/2 teaspoons vanilla concentrate 
  • 1/4 teaspoon salt 
  • 3/4 container chocolate chips, isolated 
  • 1 14.5-ounce can full-fat coconut milk, chilled in cooler medium-term 
  • 1/2 tablespoon coconut sugar 
  • 1/2 teaspoon spirulina powder 


 Directions 

  1. Preheat stove to 350F. Softly oil an 8-inch x 8-inch container or line with foil. 
  2. In a medium bowl, place the dates; pour in enough high temp water to cover. Let sit for 10 minutes. Channel dates. 
  3. In the bowl of a sustenance processor or blender, including dates, almond margarine, fruit purée, and non-dairy milk. Procedure until all around consolidated, halting to rub down the sides. 
  4. Include oat flour, cocoa powder, 1/2 teaspoons peppermint separate, heating soft drink, vanilla, and salt. Procedure until totally blended. 
  5. Blend in 1/2 container chocolate chips until all fixings are consolidated. 
  6. Empty player into the container. Sprinkle with extra chocolate chips (discretionary) 
  7. Heat for 25-30 minutes. Give the bars a chance to cool in the search for gold minutes; place in refrigerator for quicker cooling time. 
  8. Scoop out the strong white cream from the coconut milk; add to a medium bowl. Beat with an electric blender or rush until smooth. Include coconut sugar, spirulina powder, and 1/2 teaspoon peppermint extricate. Beat until joined. 
  9. Scoop the coconut cream onto the brownies a spread equally. 
  10. In a little bowl, including remaining 1/4 container chocolate chips. Warm in the microwave for 30 seconds, at that point mix; rehash until liquefied. Sprinkle chocolate over the brownies. 
  11. Cut and serve!

Thank you for visiting my blog, enjoy it and have a good try









Click ==> Original recipe here :

 https://www.emilieeats.com/chocolate-mint-brownies-vegan-gluten-free/?utm_campaign=coschedule&utm_source=pinterest&utm_medium=Emilie%20Hebert%20%7C%20Emilie%20Eats%20&utm_content=Chocolate%20Mint%20Brownies%20(vegan%20and%20gluten-free)