Make Sophie Jaffe’s Chocolate Mint Superfood Brownies

Brownies are good; superfood brownies are better. As long as you’re whipping up a ton of baking ingredients, there’s no reason mineral-rich cacao, bananas and almond butter can’t be put to work to get the texture you’re craving without a huge amount of sugar.

Long-time contributor, Sophie Jaffe is the founder of Philosophie – a superfood brand with the kinds of honeys, coconut butters and proteins powders that will make your junk food fixations a thing of the past. Here’s her recipe for a killer superfood brownie we’ll be making all winter long…

It’s not the holidays without baking! Peppermint brownies are a seasonal must but we added a superfood twist to this classic dessert. These fudgy cacao brownies are sure to get you in the holiday spirit and we could all use a little more of that this year, right?

We added Philosophie’s Cacao Magic Superfood + Protein Blend which has an abundant source of mood-balancing cacao and plant-based protein. These delicious brownies are also sweetened with Philosophie’s Cacao Bee Honey made with cacao superfood + protein blend and raw organic honey perfect for the cold & flu season. 

Chocolate Mint Superfood Brownies


1 cup almond flour
½ cup Cacao Magic Superfood + Protein Blend
1 tsp baking soda
2 eggs
2-4 tbsp Cacao Bee Honey or monkfruit syrup
¼ cup coconut oil (melted)
¼ cup almond milk
½ cup creamy almond butter (or nut butter of choice)
1 banana (ripe)
1 ½ tsp peppermint extract
½ tsp vanilla extract
¾ cup dairy-free chocolate chips
one candy cane (optional to decorate)


Preheat oven to 350℉.

Line an 8×8 baking dish with parchment paper and spray with coconut oil.

In a bowl, combine all your dry ingredients – almond flour, Cacao Magic, and baking soda. Mix.

To a blender, add the eggs, honey or syrup, melted coconut oil, almond milk, almond butter, banana, peppermint extract and vanilla extract. Blend until fully combined.

Next, add your dry mixture and blend until lightly combined.

Use a spatula to scrape down the sides. Add the chocolate chips to the blender and mix with a spatula.

Pour contents into the baking dish and shake the dish gently until the batter is even.

Bake 24-25 minutes.

Remove from oven and let cool completely.

Crush candy cane and sprinkle on top of brownies, you can drizzle honey or melted chocolate if you’d like.

Cut into small squares and enjoy!

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