Grain-Free Mint Chocolate Brownies

Grain-Free Mint Chocolate Brownies

“These are a treat,” I said to Oliver after taking a bite. Fudgy on the bottom, creamy in the middle, and even more chocolatey on top, these brownies are rich all the way through.

If you like York Patties, or Mint Chocolate Chip Ice Cream, or Andes Mints, these brownies are for you. And before I get to far… they are grain-free, gluten-free, and nut-free. Plus, they’re sweetened with honey!

Mint and chocolate is a favorite combo of mine, and when I was day dreaming of holiday baking these stayed in the forefront of my mind. They feel super festive! It wasn’t until after I had made them that I was swiping through images of a cookbook my mom made of her favorite recipes and I found mint brownies nestled in there. Somewhere in the back of my mind I suppose I remembered her brownies…

Grain-Free Mint Chocolate Brownies
Grain-Free Mint Chocolate Brownies

Let’s start at the bottom: the brownie base is made of the same batter used in these strawberry cheesecake swirled brownies. It is a very chocolatey, batter that calls for coconut flour and a LOT of cocoa. The result is one fudgy brownie!

The next layer is a sweet mint cream cheese frosting. Most mint brownies call for buttercream here, but I’ve never been a fan of buttercream, and even as a kid I preferred cream cheese frosting. Nothing’s changed on that front! (For extra festive-ness, you can stir in a drop or two of green food coloring if you like.)

The topping is a simple chocolate ganache, making a chocolate mint sandwich that even looks a bit like an Andes Mint!

When you bite through all three layers it is rich, sweet and melt-in-your-mouth delicious… a total treat! (One night we had these with the Mint Chip Ice Cream from CoolHaus. 😍)

Grain-Free Mint Chocolate Brownies

Grain-Free Mint Chocolate Brownies

Published December 6, 2018 by
   Print This Recipe

Serves: 16   |    Active Time: 1 hour


Brownie Base:
  • 1/2 cup melted unsalted butter or coconut oil
  • 1/2 cup cocoa powder
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt

  • Mint Filling:
  • 8 ounces cream cheese, room temperature
  • 1/4 cup honey
  • 1/4 teaspoon peppermint extract

  • Chocolate Ganache Topping:
  • 2 tablespoons unsalted butter or coconut oil
  • 2 tablespoons half-and-half
  • 1/2 cup semi-sweet chocolate chips

  • Directions:

    1. Preheat oven to 350°F and line a 8x8 baking dish with parchment paper.
    2. In a small sauce pan, combine melted butter or coconut oil, cocoa powder, and chocolate. Heat over low heat, stirring until most of the clumps have melted. Remove from heat and allow to sit until entire mixture is smooth and melted.
    3. Scrape mixture into a mixing bowl. Using electric beaters, stir in honey. Add eggs and vanilla and beat again. Mixture should begin to thicken. Add coconut flour and salt. Beat until smooth and no clumps remain.
    4. Spread batter in even layer in prepared baking dish.
    5. Bake for 20 minutes, until brownies are slightly puffy, and a knife comes out clean when inserted in the middle. Allow to cool for completely before topping with mint filling.
    6. Mint filling: while brownies are cooling, beat together cream cheese, honey, and mint until smooth. When brownies are no longer warm to the touch, spread cream cheese mixture over top in an even layer. Place brownies in fridge, covered, for at least one hour (or overnight! Short cutting this time will make it hard to spread the ganache over top and get clean layers.)
    7. Chocolate ganache topping: Place butter, half-and-half, and chocolate in a small sauce pan and heat over low heat, stirring constantly, until a smooth ganache is formed. Remove from heat. Spread chocolate ganache over cream cheese mixture and allow to set 10 minutes before slicing into 9-16 squares. Tip: for the cleanest cuts, rinse your knife between each slice.


    Honey, Lime & Mint Popsicles

    Honey Mint & Lime Popsicles

    Happy summer to you all! 

    There is a deep rooted disbelief in my mind, that when I plant a little seed it will sprout (and if it doesn’t sprout in a few days, that disbelief is only confirmed, at least until finally, two weeks later, like baby plants start popping up on the surface of the garden). 

    Age old wisdom is that in fact, this is how the world works. Still, Mother Nature never ceases to amaze. Every year, it’s like she has to teach me anew the wonder that is life and it’s circle. (Ehem... most recent lesson was last weeks hail, which completed the circle of life for many of those little plants 🙄).

    My wonder and disbelief cause me to spend more hours than needed coddling each vine: peering at new growth, cheering on a new leaf here and there, gawking at each flower. The sun is hot and when I stand from I crouch, my head spins: How long have I been out here? How hot is it? Where is my sun hat? 

    Honey Mint & Lime Popsicles

    Sometimes (ok, a lot of times,) I will run to Oliver and exclaim, “the corn stalks are ten and a half inches tall today!” Or “the squash has five leaves right now!” But how can one not be awed by the power of plants in action? They are our livelihood, as humans, after all. 

    I made these popsicles because when it is hot and I have spent too much time under the sun, I crave something tart, cold, and hydrating. The perfect solution for this craving came to me when a friend brought over a pack of lime popsicles, which we devoured. These Honey Lime Mint popsicles are my own rendition, using real lime juice, naturally sweetened with honey, and a touch of plant power (mint!). Each pop tastes like a mojito on a stick, minus the booze, which is just fine by me.

    Mint is a very easy plant to grow here in the front range — in fact, it will completely take over if you let it. You have to strategically block it into it’s space, or it will through out shoots and be all over your garden bed in no time. One way to tame it is to pick boat loads of it. And make popsicles! The perfect compliment to mint? Lime, sweetened naturally with honey.

    I have learned recently that lime is not everyone’s favorite flavor, but I still don’t really understand. I love lime, I always will. 

    Honey Mint & Lime Popsicles


    • I use this popsicle mold, though sometimes we find the popsicles hard to get out of the mold (affiliate link).

    • You might try a silicon popsicle mold which would allow you to more easily get the popsicles out (affiliate link).

    • I also have a set of tube-style molds which are good if you don't want to deal with a popsicle stick or drips! (Affiliate link).

    Looking for something boozy? Try these sangria pops! 

    Honey, Lime & Mint Popsicles

    Published June 21, 2018 by
       |     Print This Recipe

    Yields: 7   |    Active Time: 20 minutes


  • 2-3 tablespoons honey, depending on your sweet tooth
  • 1/2 cup lime juice
  • 2 cups water
  • Tiny pinch of salt 
  • 2 tablespoons minced fresh mint, sliced into thin pieces

  • Directions:

    1. Pour honey, lime juice, water, and pinch of salt into a sauce pan. Bring to a simmer, stirring until the honey is dissolved.
    2. Pour limeade mixture into popsicle molds, and sprinkle mint leaves over top. Place popsicle sticks in molds, and place in freezer overnight or until frozen through.


    Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

    As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images). 

    It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth. 

    Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

    Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce

    For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good. 

    This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

    Grilled Lamb Shoulder Chop with Strawberry Mint + Truffle (Paleo)

    Published Jun 23, 2014 by
       |     Print This Recipe

    Serves: 2   |    Total Time: 20 minutes


      For the Lamb:
    • 2 Lamb shoulder chops
    • 1/8 teaspoon garlic powder OR 1 garlic clove, minced fine
    • 1/8 teaspoon salt 
    • 1/8 teaspoon ground black pepper 

    • For the Strawberry Mint Truffle Topping:
    • 1/2 cup fresh ripe strawberries, diced small
    • 1/4 cup minced fresh mint leaves
    • 1/4 of a red onion, minced
    • 1 teaspoon truffle oil (affiliate link!)
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • Sea salt (to taste)
    • Ground black pepper (to taste)


    1. Turn grill to high. While it heats, prepared the lamb: Season both sides of the lamb with garlic, salt and pepper. Place on grill, and close the lid. Cook for three minutes and flip, cooking for three more minutes (about a minutes less for rare, a minute or two more for well done). Remove from heat and turn off grill. Note: you can also do this in a large skillet. Heat your skillet over medium-high heat and grease with cooking oil. Cook lamb chops for 3 minutes on each side.
    2. Make the topping: Combine diced strawberries, minced red onion, minced mint, truffle oil, olive oil, and lemon juice in a bowl. Stir, and season with salt & pepper to taste.
    3. Serve lamb chops hot with strawberry mint truffle mixture on top.