Mint Fudge Brownie Loaf - The Healthiest Version Ever

The brownie recipe I post a couple weeks ago blew up and people were making and enjoying. Then Steph, the founder and owner of NuIt, made a healthier version. I used that today while also adding a splash of maple syrup, cacao in the batter and a little nut milk for consistency. No coconut oil in this recipe! Steph also used oat flour instead of almond flour making it more affordable to make on a regular basis. Who doesn’t want brownies weekly?

If you haven’t seen the other version, check it out here.

Feel free to increase oat flour and coconut based on size of pan. I’m using a standard long metal banana loaf style pan.

Oh, and the mint chocolate I used actually goes so well with chocolate and peanut butter. Skeptical? I get it, but I loved it. If you want to play it safe, go with a sea salt dark chocolate or plain.

Ingredients

• 1 banana

• 1 can of beans, I used Everland Pinto

• 1 cup old organic fashion oats, ground into flour in high powered blender

• 1 cup nut butter, I used NuIt Peanut

• 3 tbsp chia seeds into water for chia eggs

• 1/2 cup coconut shreds

• 1/2 to 3/4 cacao based on how chocolate- y you want it. Just adjust consistency with some plant milk

• splash of plant based milk

• splash of maple syrup

• 1 tsp cinnamon

• pinch of sea salt

• 1 tsbp chaga (fruiting body powder), optional add in

• 1 dark chocolate bar, I used mint, roughly chopped

Directions

1. pre-heat oven to 325 F

2. grind one cup oats into flour in high powered blender and put in large bowl

3. mix chia with water and put aside

4. blend 1 banana and can of beans and add to bowl. may need to stop and start blender and use tamper

5. add peanut butter (runny good, can even microwave, but I didn’t), chaga, cinnamon, salt, coconut, cacao, maple syrup and mix well

6. add plant based milk until consistency isn’t too dry and can mix well. should be thick, not runny or too dry either

7. add half of the chopped chocolate bar to batter

8. place in a parchment paper lined loaf pan and add batter

9. top the remaining dark chocolate on top

10. bake for 25 minutes so it doesn’t get dry

11. ENJOY. Best stored in the fridge, lasts a few days.

---