Vegan Irish Cream Grasshoppers Brownies

Made with Native Forest Organic Classic Coconut Milk by @peanutbutterpluschocolate

The most decadent fudgy Irish cream brownies with a thick layer of mint cream and topped with chocolate ganache all while being vegan and gluten free.

Bite into these rich, decadent brownies with a festive green irish cream made with Native Forest Organic Classic Coconut Milk.

Chocolate brownie, layered with mint irish cream, with an extra rich layer of chocolatey ganache.

Not to mention these minty brownies are infused with whisky!

That’s it! These mint brownies come together quickly and taste like a minty chocolate fudge explosion in your mouth.

What are you waiting for? Let’s make these things!

Prep Time 20 mins

Cook Time 20 mins

Chill Time 30 mins

Total Time 1 hr 10 mins

Servings: 16

Ingredients

Brownie Layer

• 3/4 cup oat flour gluten free
• 2 tbsp tapioca flour
• 1/4 cup cocoa powder unsweetened
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/3 cup dark chocolate chips vegan
• 1/2 cup Native Forest Organic Coconut Milk full fat
• 2 tbsp Irish Whisky vegan if necessary
• 1/2 tsp instant espresso
• 1/4 cup natural almond butter or nut butter of choice
• 1 tsp vanilla extract
• 2/3 cup brown sugar packed

Mint Layer

• 1/2 cup vegan butter (one stick) room temperature
• 2 1/2 cups powdered sugar
• 2 tbsp Native Forest Organic Coconut Milk full fat
• 1/2 tsp peppermint paste or 1-2 drops peppermint oil

Chocolate Ganache Layer

• 1 cup dark chocolate chips vegan
• 1/2 cup Native Forest Organic Coconut Milk full fat

Instructions

For the brownie layer

• Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper both ways for easy removal. Place the flours, cocoa powder, baking soda and salt into a bowl and stir until combined and then set it aside. Place the chocolate chips into a glass heat proof bowl and then heat the coconut milk in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth.
• Once the chocolate is melted and smooth, stir in the whisky, espresso, almond butter, vanilla and brown sugar until smooth and then add in the dry ingredients and fold until a batter forms. Transfer the brownies to the prepared pan and bake them for 18-20 minutes. The center won’t look quite done, but that’s okay, it will firm up as it cools.

For the mint layer

• Once the brownies are cool, use a hand held mixer to whip up the vegan butter until fluffy. Add in half of the powdered sugar and mix until combined. Add in the coconut milk, peppermint paste, and coloring before adding in the remaining powdered sugar  and then mix until smooth. Spread the mint layer evenly over the brownies and then chill for 1 hour.

For the chocolate ganache

• For the ganache, place the chocolate chips into a heat proof bowl and then heat the coconut oil in the microwave until scolding. Pour the scolding milk over the chocolate chips and let sit for five minutes before stirring smooth. Pour the chocolate ganache over the mint layer and return the refrigerator until set, about 3 hours or 30 minutes in the freezer.