Preheat your oven to 325F and lightly grease a square pan with coconut oil.
In a food processor, combine almond flour, tapioca starch, cacao powder, baking powder, salt, and coconut sugar. Pulse until well combined.
Add in eggs, coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract. Process until well combined.
Transfer brownie batter to the greased square pan and smooth the top evenly. Bake for 25-30 minutes until able to cleanly insert and remove a toothpick. When finished baking, allow the brownies to cool on a wire rack.
Next, make the frosting by combining chocolate chips, coconut oil, maple syrup in a medium bowl, then microwave for 1 minute and stir well. Continue to microwave in 30-second intervals until chocolate is melted. Stir between each interval.
Stir in peppermint and vanilla extracts to the chocolate mixture. Pour the frosting mixture over the brownies. Let cool and top with Wildway Dark Chocolate Peppermint Granola. Place in the fridge to chill and harden for 30 minutes, or until solid. Serve once chilled and enjoy!
Creamy smooth chocolate pudding like you enjoyed as a kid, but make it healthy. This vegan chocolate pudding is full of healthy fats from a secret ingredient - avocado! Topped with fresh strawberries and the best Dark Chocolate Strawberry granola.