Peppermint Brownie Roll

4 free range eggs

⅓ cup coconut oil or butter

1 cup total liquid - use the extra water from your canned coconut milk and add additional coconut, almond or dairy milk to make 1 cup total liquid

1 T pure vanilla extract

3 T honey

½ cup coconut flour

⅓ cup + 1 T cocoa powder

1 heaping tsp baking soda

¼ tsp salt

subheading: For the peppermint filling:

1 (14 oz) can full fat coconut milk

2 T honey or sweetener of choice

1 ½ tsp pure vanilla extract

½ tsp pure peppermint extract

optional thickener: 1 T xantham gum or arrowroot

subheading: For the optional chocolate glaze topping:

⅓ cup all natural dark chocolate chips or pieces (60 to 75% dark cacao tastes the best)

1 tsp coconut oil

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