Paleo peppermint brownies? Yes, please! Y’all I’m on a bit of peppermint + chocolate kick this holiday season and I’m not mad about it. I’m also super excited to be collaborating with one of my fave local businesses for today’s post. We know I’m a coffee lover and the fact that I hadn’t thought about my finding the perfect coffee for my holiday desserts before now is shocking. Like how did I live my life without this? Thankfully, we are fixing that today!
A brief little overview of Amavida, they are located in the Panhandle with coffee shops scattered from Panama City to Destin. They are a B corp brand that is making a serious effort in doing their part for a more sustainable future. They recently announced that they are plastic neutral which is amazing. Additionally, they use fair trade coffee. You can snag all of today’s coffee plus more via their website (and with a 15% discount using code: SAVVY15). BTW this post is NOT sponsored. Let’s get to the chocolate + coffee pairing, shall we?
If you watched my Thanksgiving prep video, then you’ll know pumpkin pie is serious business in our house. At least for mom. She requests it year round. The roasters at Amavida have recommended two blends, one decaf & one regular. For my regular lovers, you’ll want the Espresso Mandarina. And if you’re a fellow decaf friend like me, the Honduras Cosmo Decaf. It’s incredibly smooth and frequently repurchased in our house.
My favorite thing to make when I want a bit of a treat but not a lot is my Mini Apple Chia Seed Pies. They are super cute and a great way to sneak in some extra fiber into your sweet treats. And of course, it doesn’t hurt to enjoy it with a cup of Natural Ethiopia Chelbessa Danche.
Growing up, pecan pie was always my favorite dessert. Probably because it’s the sweetest of all the holiday treats. This year I play a bit with my go-to recipe but I imagine there will be one on the blog before you know it! For a year-round coffee pick, Amavida suggests their Guatamala Rio Azul. But if you’re lucky enough to snag their Holiday Blend, I’d highly recommend it. It’s what is currently in our espresso machine (a Christmas wishlist item delivered early, thanks Santa!). And it’s amazing.
Somehow I always seem to forget about cheesecake. And as the girl who once cooked her way through the Philadephia cream cheese cookbook, I need to rectify this asap. But for your more tart desserts, the Honey Hondorus Cosma is your winner!
And last but not least, the star of the show today. So many of you said that you loved a peppermint brownie/mocha type dessert when I asked about your fave holiday treats. Which means, we needed a paleo friendly version on the blog and the perfect coffee pairing! Ethiopia Yirgacheffe Negele Gorbitu is going to be your winner.
PEPPERMINT BROWNIE INGREDIENTS
Here’s what you’ll need to make your new obsession:
HOW TO STORE & REHEAT
The peppermint brownies will keep in the fridge for several days. But if you’re not going to eat them all at once, I’d recommend freezing them in a stasher bag for later. These are best reheated in the toaster oven for 3-5 minutes or for 20 seconds in the microwave.
OTHER DESSERT IDEAS:tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Peppermint Brownies (paleo/gluten free/refined sugar free)
The perfect holiday combo is on the blog today: peppermint + chocolate. This healthy and super easy paleo recipe is sure to bring you lots of holiday cheer.
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 room temp* eggs
- 1 tsp peppermint extract
- 2/3 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp grain free baking powder
- 1/4 tsp salt
- 1/4 cup paleo chocolate chips
Pre-heat your oven to 350F and grease your pan.
In a small bowl, mix together your coconut oil, maple syrup, eggs and peppermint extract.
In a medium bowl, mix together your almond flour, cocoa powder, baking powder, and salt.
Add your wet ingredients to your dry ingredients.
Fold in your chocolate chips.
Pour your batter mix into your greased pan. And bake your brownies in the oven for 15-20 minutes or until a toothpick comes clean.
Once done, let them cool for 15-20 minutes before cutting. Pair with coconut whipped cream & ice cream or enjoy on their own!
*If your eggs aren't totally room temp, it's fine. Ideally, you want them to have warmed up enough from the fridge that they don't cause your melted coconut oil to solidify when you add them.
I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).