- ¾ cup pitted dates
- ¾ cup almond butter (or nut/seed butter of choice)
- ¼ cup coconut oil or unsweetened applesauce
- ½ cup non-dairy milk
- ½ cup oat flour
- ⅓ cup cocoa powder
- 2 teaspoons peppermint extract, divided
- 1½ teaspoons baking soda
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup chocolate chips, divided
- 1 14.5-ounce can full-fat coconut milk, chilled in fridge overnight
- ½ tablespoon coconut sugar
- ½ teaspoon spirulina powder
- Preheat oven to 350°F. Lightly grease an 8-inch x 8-inch pan or line with foil.
- In a medium bowl, place the dates; pour in enough hot water to cover. Let sit for 10 minutes. Drain dates.
- In the bowl of a food processor or blender, add dates, almond butter, applesauce, and non-dairy milk. Process until well combined, stopping to scrape down the sides.
- Add oat flour, cocoa powder, 1½ teaspoons peppermint extract, baking soda, vanilla, and salt. Process until completely mixed.
- Stir in ½ cup chocolate chips until all ingredients are combined.
- Pour batter into the pan. Sprinkle with additional chocolate chips (optional)
- Bake for 25-30 minutes. Let the bars cool in the pan for 10 minutes; place in fridge for faster cooling time.
- Scoop out the solid white cream from the coconut milk; add to a medium bowl.
- Beat with an electric mixer or whisk until smooth. Add coconut sugar, spirulina powder, and ½ teaspoon peppermint extract. Beat until combined.
- Scoop the coconut cream onto the brownies and spread evenly.
- In a small bowl, add remaining ¼ cup chocolate chips. Warm in the microwave for 30 seconds, then stir; repeat until melted. Drizzle chocolate on top of the brownies.
- Slice and serve!