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Ingredients
  • subheading: For the brownie roll:
  • 4 eggs
  • ⅓ cup coconut oil, melted (Find HERE)
  • 1 cup coconut milk or milk of choice (I use THIS)
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons pure honey or sweetener of choice (you can add more if you desire it sweeter)
  • ½ cup coconut flour (do NOT substitute another flour - it will not work. Find HERE)
  • ⅓ cup + 1 tablespoon cacao powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • subheading: For the peppermint filling:
  • 1 (13.5 oz) can full fat coconut milk (You need to refrigerate your can of coconut milk at least overnight so it will whip well - I use THIS coconut milk)
  • 2 tablespoons honey or sweetener of choice
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • subheading: For the optional chocolate glaze topping:
  • ⅓ cup all natural dark chocolate chips or pieces (I use THESE dairy & soy free chocolate chips)
  • 1 teaspoon coconut oil
  • Optional toppings: dark chocolate shavings, unsweetened shredded coconut, chopped dried fruit: raspberries, cherries, strawberries, cranberries, etc., fresh mint, dark chocolate chips or pieces, etc.
Steps
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