Grain-Free Peppermint Brownies

This time last year I shared a recipe for Triple Chocolate Peppermint Brownies and since they were a big hit, I wanted to challenge myself to see if I could recreate them to be closer to my current “diet.” I was going to try and make them AIP compliant, but since Willow isn’t the biggest fan of carob, I thought I better stick to good old cacao.

So what adjustments did I make?

Instead of gluten-free all purpose flour, I used cassava flour.

I used coconut butter in place of raw tahini (oh, how I miss tahini!).

Instead of aquafaba, I subbed in pumpkin puree.

My first trial was too heavy on the cassava flour which not only left you with a somewhat overpowering taste in your mouth, but they were also on the dry side. Second trial got a little closer, but not up to my perfectionist standards 😉 Third time’s a charm and I knew that I finally nailed it when Willow took a bite and already asked for a second one…and said, “Mom, can we make these for Christmas?”

YAY! On that note, when we asked Willow what she wanted us to make for dinner on Christmas Eve, she replied: “Cookies.” I swear she does eat more than baked goods!

These brownies are NOT for the faint of heart as they’re super….






Grain-Free Peppermint Brownies


{gluten-free, soy-free, nut-free, seed-free, oil-free, vegan}

Makes 8 large brownies or 16 smaller ones


  • 1/3 cup Otto’s Naturals Cassava Flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar*
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup coconut butter
  • 1/2 cup pumpkin puree*
  • 1 Tablespoon NuStevia Cocoa Mint Syrup*
  • 1 cup Enjoy Life mini chocolate chips, divided
  • 4 Tablespoons gum-free, unsweetened coconut milk*

*If you’d prefer to skip the stevia syrup, add an additional 1/4 cup coconut sugar and use 1/4-1/2 teaspoon of peppermint extract. You can use sweet potato puree instead of pumpkin (I recommend using white sweet potato) or you can do a combo of both. For the coconut milk I recommend either Trader Joe’s canned or Native Forest’s Organic Simple Coconut Milk.


  1. Preheat oven to 350°F and lightly grease a 8×8 baking dish.
  2. Whisk together the flour, cacao, coconut sugar, and salt. Set aside.
  3. Using a double boiler, gently melt together the chocolate chips and coconut butter; stirring frequently. Once smooth, remove from the stove and add it to your dry ingredients…along with the pumpkin puree, coconut milk, and stevia syrup.
  4. Once everything is combined, fold in the remaining 1/2 cup mini chocolate chips.
  5. Transfer the mix to your baking dish and either using your fingers or a spatula, flatten it out into an even layer. This batter will be very thick due to the cassava flour and you’ll be tempted to add in more liquid, but please don’t!
  6. Bake for 20-25 minutes. Allow to cool for 20 minutes before cutting.
  7. Enjoy!

If you have leftovers, I recommend warming them slightly before eating to allow the chocolate + coconut butter to soften a bit!

Grain-Free Peppermint Brownies

Grain-Free Peppermint Brownies

Merry (almost) Christmas, my friends! Wishing all of you a wonderful holiday!

Thanks for stopping by!

8 thoughts

  1. I would like to dine with Willow for the holiday–cookies for dinner and brownies for dessert? Sounds perfect to me!! 😀 Especially since I have an AIP recipe for both of those things I want to try now! The texture on these looks just right, a.k.a. super fudgy😋 And not too too different from last years. The mint, the chocolate, and the fudginess (the most important parts) all look spot on. Cassava flour can have such a strong and distinct taste but I’ve grown to actually really love it! Almost my entire bag has gone to many many batches of your donuts, so I need to save some and try it in a chocolatey form like this. And order more of course 🙂 If I don’t talk to you again before Sunday, very very Merry Christmas❤️xo

    Liked by 1 person

    1. Hehe!!! I’m sure she would LOVE that! So would I! She’s requested cookies dipped in melted chocolate for Christmas…I think I can handle that 😉
      Thank you!! I just adore the mint-chocolate combo and I’ve actually really grown to love the flavor of casssava flour, too! I feel like my taste buds have drastically changed during this whole diet craziness 🙂 No way?? Awww! That makes me so happy to hear! I was surprised to see how quickly that big bag of flour could disappear – I would be lost without it! I’m wishing you a VERY Merry Christmas, too – hope you enjoy the time with your family. Lots of love. ❤ xo


    1. I JUST saw the email for your brownies!! I can’t wait to check out the recipe…I have NO doubt they’ll be fabulous! And I agree – mint chocolate is the BEST holiday combo. Merry Christmas to you and your beautiful family! ❤ xo


  2. OMG Mandy, these look FANTASTIC! As usual I have never seen this post come through! These look incredible Mandy! I love, love peppermint and of course I love brownies. These look sooo yummy and fudgy and what is so funny is I made Peppermint Brownies at my holiday November Thanksgiving party too! I shared a teaser pic on Facebook and was planning on posting them in December, but just never got around to it because of the Ebook. And funny enough, I used my Fudgy Coconut Butter Brownie base for them, haha! I don’t know when I’ll post them now.
    Anyways, I’m totally drooling and need to get some cassava flour, my pantry is busting at the seams from all the flours I have, lol! Hope you are doing well my friend!


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