Paleo Peppermint Brownie Roll - Grain, Dairy, Nut Free
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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 (batter will be very thin) onto a parchment lined 15x10 raised edge baking sheet. Bake for 20 minutes or until center is completely cooked through and an inserted toothpick comes out clean.
  4. After it's done baking, let cool for a few minutes until it is warm to the touch (do not let it cool completely). Using your parchment paper, start with the small side (the 10 inch side) and roll it up with the parchment paper. Roll it up nice and tight and then let it completely cool.
  5. While it's cooling, make your peppermint filling (directions below).
  6. Once your brownie roll has cooled completely, unroll it from the parchment paper and spread your peppermint filling completely over the roll.
  7. Roll it back 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!
  8. Now it's time to add your chocolate topping.
  9. Add any of the additional optional toppings.
  10. Refrigerate for at least an hour so the filling can firm up a bit.
  11. 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 :)
Recipe by Primally Inspired at https://www.primallyinspired.com/peppermint-brownie-roll-grain-dairy-nut-free/