You know how, every now and again, you get really lucky when inventing a new baked good? I mean like, this thing should not have worked BUT IT DID, lucky? It is the jackpot in baking! I mean... it's not like baking involves science or anything... oh wait.
I was given the task of baking cookies or brownies for an event the other week, and instead of going to a time worn recipe I opted to get crafty in the kitchen (red flag number one), then, halfway into the mixing process I realized I didn't have the appropriate ingredients to create the treats I had set out to make (red flag number two). Needless to say, this wasn't my best work, BUT some good did come out of it. I was determined to recreate and master these goodies, because I am a good baker damn it and I wouldn't have my reputation trod upon by a flopped batch of cookies! And so was born the Mint Chocolate Magic Bar (your hips may hate my but your mouth will thank me, you are welcome).
-MINT CHOCOLATE MAGIC-
What you will need for the bar:
1/2 cup coco powder
2/3 cup almond flour
2/3 cup coconut flour
1/3 cup tapioca flour
1/2 cup almond milk
6 tbsp butter softened
3 tbsp coconut oil
1/3 cup unsweetened apple sauce
1 tbsp molasses
1.25 cups coconut sugar
1/2 tsp sea salt
1.5 tsp vanilla
1.5 tsp peppermint extract
For the frosting:
1/3 cup coconut cream (full fat coconut milk in a can) chilled
2 tbsp butter softened
1/4 cup powdered sugar
1/2 tsp vanilla
1/2 tsp peppermint extract
Optional: 1/3 cup chocolate chips melted to drizzle over the top (not really an option...)
In a large mixing bowl, blend together your coco powder, almond, coconut, and tapioca flour, sugar and salt until there are no lumps remaining. Add in the eggs, almond milk, butter, coconut oil, molasses, apple sauce, vanilla, and peppermint, stir until smooth.
Pour batter into a 9x9 baking pan, place in the oven at 350 degrees for 12-18 minutes (checking often).
Once the surface is solid, remove from the oven and place in the refrigerator to chill.
While the bars are in the oven, whisk together the coconut cream, butter, powdered sugar, vanilla, and peppermint until creamy (a good frosting consistency). Refrigerate until ready to frost.
In a double boiler, melt down the chocolate chips (right before the frosting process).
When the bars are fully cool, remove them from the refrigerator, frost, drizzle with chocolate and devour!
Refrigerate the remaining bars (should there be any) for optimum taste and texture.
These bars were a complete and total accident, but boy am I glad the first batch flopped! Unfortunately all but one got eaten before I got a photo so please forgive the bad lighting... but you get the idea right? Chocolate, mint smeared goodness?
Happy holiday baking everyone, may all your adventures turn out to be magical.