Paleo Peppermint Brownie Roll – Grain, Dairy, Nut Free

Paleo Peppermint Brownie Roll  PrimallyInspired.com

This Paleo Peppermint Brownie Roll is a guest favorite at holiday parties!

 

December is always a challenging month when it comes to food and trying to stay healthy. It seems like every weekend in December there is a Christmas party of some sort that we are invited to attend. And when there’s a party, there is food. In the past, party foods have been a bit of a struggle for me, especially the desserts at parties. I’ve found that it’s easy to stick with healthy choices for pretty much everything else except desserts.

 

Before, I’ve given into the temptations of beautiful looking, sugar loaded cakes and pies at parties that have left my tummy feeling awful. So I came up with a new strategy and it’s been working really well for me. I now bring a “healthier” dessert to parties. Even if I’m asked to bring something else, I’ll always bring a dessert, too.  I make sure my dessert is full of wholesome ingredients that aren’t loaded with refined sugars or grains. And it’s something I can feel good about eating, too. The best part about bringing your own dessert is that it’s a great opportunity to show others that healthy doesn’t have to mean boring or bland.

  Paleo Peppermint Brownie Roll - PrimallyInspired.com

And I think this paleo peppermint brownie roll is anything but boring and bland, don’t you agree?! Not only is it fun to look at and so festive, but it’s also ridiculously good.  It’s so good that my friends and family are requesting that I bring the peppermint brownie roll at every Christmas party. The first time I made it, everyone was floored that it didn’t have grains or dairy in it – they were shocked to know that is was full of healthier, wholesome, real food ingredients! Love that! :)

Paleo Peppermint Brownie Roll - Grain, Dairy, Nut Free
 
Author:
Serves: Makes 1 Loaf - serves 10 people
 
Paleo Peppermint Brownie Roll - delicious, festive and a guest favorite!
Ingredients
For the brownie roll:
For the peppermint filling:
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.
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 15x10 raised edge baking sheet with parchment paper.
Brownie Roll Directions:
  1. Mix the eggs, coconut oil, 1 cup of coconut milk (or milk of choice), honey and vanilla together in a medium bowl.
  2. In a small bowl, mix coconut flour, cocoa powder, baking soda and salt together. Combine wet and dry ingredients and mix well.
  3. Pour the brownie batter onto a parchment lined 15x10 raised edge baking sheet. Bake for 20 minutes.
  4. While it's baking, make your peppermint filling.
  5. Once your brownie roll has cooled, spread your peppermint filling completely over the roll.
  6. Roll it up, nice and tight starting with the smaller side - the 10 inch side. You can use the parchment paper to guide you as you roll, but you don't want to roll it up with the parchment paper. Don't worry if you feel it cracking - just keep rolling nice and tight!
  7. Now it's time to add your chocolate topping.
  8. Add any of the additional optional toppings.
  9. Refrigerate for at least an hour so the filling can firm up a bit.
  10. Serve by slicing in 1 inch slices or keep refrigerated until ready to enjoy!
Peppermint Filling Directions:
  1. Scoop just the cream out of the refrigerated coconut milk can.
  2. Place the coconut cream in a bowl and whip until soft peaks form.
  3. Add in honey, vanilla, and peppermint.
  4. Continue whipping until thick and peaks form.
Optional Dark Chocolate Glaze Directions:
  1. In a double boiler, melt chocolate chips and coconut oil over low heat.
  2. Stir until smooth and melted.
  3. Pour chocolate glaze all over the roll.
Notes
Instead of using melted chocolate chips for the topping, try using my easy, healthy homemade dark chocolate recipe and use that for the topping! It's much less expensive :)

 

I hope you and your guests love this as much as mine do! Please let me know if you make it!

lovekelly

 

 

FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


65 Responses to Paleo Peppermint Brownie Roll – Grain, Dairy, Nut Free

  1. Carol says:

    I have just started receiving your emails and I love them! Is there a way to print out the recipes without printing the entire web page?

    • Hi Carol and thank you so much!! I am working on an easy way to print recipes right from the site, but it’s not ready just yet. For now, the best thing to do is copy just the recipe part and paste to a notepad or word processor on your computer and print from there. I know that’s kind of a pain so I am working to find a better way soon!

  2. Aimee says:

    The one cup total liquid… Does that mean put the eggs and oil in a measuring cup and fill the rest of the way with coconut milk to make that all one cup? Found that a little bit confusing.

    • I’m sorry, Aimee! I had a hard time trying to explain that – I’ll go back and try to explain it a little better.

      What you want to do is this:
      Get your can of coconut milk and scrape out just the cream. You’ll be left with about a half of a can of coconut water. Dump that coconut water from the can into a measuring cup. Then add some milk until it reaches 1 cup.

      Hope that helps – let me know if you have any other questions! And hope you love it if you make it :D

  3. Lisa says:

    Definitely making this for our next party. Looks delicious!

  4. Jolie says:

    Could I not just toss the whole can of milk and water in to the recipe? Looks delicious! Just might make the cut for the party this weekend!!!

    • Hi Jolie! Yes, you could. You’d have to open another can of coconut milk for the peppermint filling, though. And to get the coconut milk to whip, it can’t have the water in there – just the cream. Hope it makes the cut! I brought it to one of my Christmas parties today and everyone really liked it :)

  5. Kaila says:

    I made this yesterday for a party and everyone loved it! It was so easy to make and no one could believe it was actually grain and dairy free!

  6. Gina says:

    Hi! I have two questions!
    1. I want to make this for a bible study Christmas party and one of the ladies can only have gluten free food. I was unable to find coconut flour but I was wondering if I could use gluten free all purpose flour instead?
    2. I was unable to find peppermint extract and was wondering if I could use something else to give that peppermint flavor? I thought about putting peppermint candy shavings in filling?
    Thanks

    • Hi Gina!
      Coconut flour is really hard to find, I agree. I have to buy mine online: Bob’s Red Mill Organic Coconut Flour — 16 oz
      Coconut flour is a beast of it’s own – it’s very dense and soaks up a lot of liquid, so you cannot substitute gluten free baking flour for this recipe.
      You have a few options:
      – You can make your own coconut flour from unsweetened coconut flakes: http://www.ehow.com/how_5497666_make-coconut-flour.html
      Although, honestly, that seems like a pain to me. I’ve never done it so it might not be too bad.
      – You can go ahead and buy the gluten free flour and search for a chocolate cake recipe from scratch. From my understanding, gluten free flours work the same as regular flour and can be used interchangably. So a regular chocolate cake recipe would do the trick. Just mix the batter, follow the rest of the instructions for the roll.
      – Yes, crushed candy canes would be delicious in the roll if you don’t have peppermint! That sounds really yummy!

      I wish you the best if you still go ahead and try it!!

  7. Ashleigh says:

    Hi,
    How far in advance could I make this?
    Ta

    • Hi Ashleigh, I’ve made it 3 days in advance for a party and personally I think it actually tasted better than when I made it that day. Coconut milk stays good for a long time (2 weeks or more) so you’re safe with making it at least a few days in advance. When I was first experimenting with this recipe, I made a ton of these so I had leftovers in the fridge for a little more than a week after I made it and we were still eating it and it tasted perfect. Hope that helps!

      • Ashleigh says:

        Wonderful thank you! I want to make it for Christmas Day so I will make it Sunday and save myself some worry the night before! Have a Merry Christmas.

  8. REgina says:

    I took this into work today and everyone raved over it. It was so moist and so good! It was gone before all the other sugar and grain desserts and I had a bunch of people ask me for the recipe so they could make it for Christmas. When I told them there was no white flour in it, they about died. I love when healthy things surprise people like that. I love this recipe and it was surprisingly easier than I thought. I will be making a few more for my family for Christmas.

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  10. Kimberly says:

    Primally Inspired, I would like to contact you as you have some awesome recipes, and as a chef myself, and a creator of an amazing coconut product, I would like to see about how we could work together in some way to help others as that is my mission to make a difference for other’s health with my knowledge and gifts. Let me know how to reach you and you can email me at my website I put in the form. Thank you, Kimberly

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  12. angippp says:

    Ive just made this with stewed black cherries thickened with arrowroot…. grain free black forest gateaux for xmas day yummy

  13. MaryLynn says:

    This is amazing! I changed my mind at the last minute and made this for Christmas dessert instead of what I was planning, but I didn’t have any peppermint extract. I subbed 1/2 vanilla and 1/2 almond and it was great. Even my non-healthy-food daughters loved it! I can’t wait to try it with the peppermint!

  14. Kristine says:

    Made this for my crew tonight. Despite my nerves at being able to execute it, it was a much simpler recipe than I imagined. To say it was popular would be a vast understatement. They loved it. Will be making again due to popular demand!

    Thanks.

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  16. Emma says:

    I’m a little concerned.. I have just put mine in the oven but it was as runny as pancake batter :/
    Is this normal??

  17. Ren says:

    I love your pumpkin roll and will definitely give this one a try too!

  18. Ericka says:

    I made this twice today because I couldn’t get it to roll. First I used wax paper but it got stuck to it. So I thought that if I oil the pan really well without the wax paper it should come out but no luck :( Is wax n parchment not the same? Btw it did taste delicious but I added instant expresso to the roll n made it peppermint mocha :)

  19. Sondra says:

    Hi! I’m curious if anyone has had any luck with replacing the eggs on this? It sounds amazing but we can’t do eggs.

  20. Jessica P. says:

    For the filling what could I use instead of the top of the coconut milk? Regular cream or…? Thank you looks delicious!

  21. sallymay says:

    Would it be ok to use trader joes coconut cream or their light coconut milk

  22. Shelley Black says:

    aren’t eggs dairy??

    • No, eggs aren’t dairy. Dairy is anything (milk) that comes from the mammary glands of mammals such as cows, goats, sheep and others, and the products made from milk like cheese, yogurt, etc. People that have dairy allergies can consume eggs because eggs aren’t classified as a dairy product. Hope that helps!

  23. Suzanne says:

    Sounds perfect for Christmas!! Yum!

  24. Jennifer says:

    I was so excited to make this tonight, and as I did everything seemed to be going well. However, once I let the roll cool, I put the filling on and began to roll only to find the the filling disintegrated and melted, leaving a huge puddle and no filling in the roll…any suggestions on what I did wrong for next time?

  25. Ren says:

    Congrats on the award!

    The recipe is currently missing the part where you roll up the cake part before it cools.

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  27. Tracey says:

    To my disappointment this recipe did not work. :(

  28. Kristen says:

    I had your pumpkin roll for my birthday and loved it, so I’m excited to try this one for Christmas!

  29. Mary Vance says:

    Hi Kelly! I want to make this for a non paleo crowd at Christmas eve dinner. they always make fun of my paleo desserts, LOL, so I tend to use some dairy ingredients to appease everyone. i was wondering: would it work if I used the cream cheese recipe from your pumpkin roll and added the peppermint flavor profile to that? instead of the whipped coconut? thanks!

  30. Lauren says:

    I tried to make this today. It tasted amazing, but it literally fell apart when I rolled it up. Like fell apart beyond repair, which is fine for me to eat at home but I was planning to take one to a Christmas party this week. Any advice on how to roll it without having it break into a million pieces?

    • Kristen says:

      Unfortunately, I had the same problem. I rolled it up while it was still warm and then let it cool. When I tried to roll it back out to add the filling, it broke into pieces — it wasn’t pliable at all. I salvaged it by putting the pieces in a 9×9 pan and layering it (cake, filling, cake, filling). Then I sprinkled the top with crushed candy cane pieces. :)

  31. Lauren says:

    Hey Kelly, i’m excited to try this for Christmas and since we can eat certain dairy products, I was curious if you thought substituting butter for the cup of coconut milk in the brownie part would work? I think the flavor of butter and chocolate are fantastic,and since its actually something I CAN tolerate….i’d like to try it. Maybe a stick?

    • Hey girl! YOU are definitely the cooking queen so if you think it would work, it probably will. I think that sounds like a fabulous substitution – I mean, who doesn’t love butter and chocolate?! ;)

  32. devon says:

    I love this recipe but my family are not huge peppermint fans. I skip the filling and just glaze with melted chocolate (good life) and these have become our go to brownies!!!! Thanks so much

  33. Melissa says:

    Hi Kelly. I am drolling over this recipe. Have you ever tried to make this roll with paleo friendly ice cream in the middle then freezing? Curious how the brownie part would taste once its been slightly thawed to serve.
    Thanks, Melissa

  34. Kyleigh says:

    I made this last night, but haven’t made the filling yet because when I tried the coconut cream/milk curdled. Any idea why this happened?

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