INGREDIENTS
1
square bittersweet or dark chocolate, broken into pieces, or 2 tablespoons semi-sweet or dark chocolate chips (I’ve been using Ghiradelli 60% baking chocolate as that’s what I have on hand)
2 tsp
coconut oil (can substitute vegetable oil)
3 tbsp
all-purpose flour or white whole wheat flour
1 tbsp
cocoa powder
1/4 tsp
baking powder
2 tbsp
unsweetened almond milk
1 tbsp
pure maple syrup
1/4 tsp
instant espresso powder (optional)
1/2 tsp
pure vanilla extract (optional)
1/16 tsp
(or about 6 drops) peppermint extract
Coconut whipped cream (or, for a non-vegan version, dairy whipped cream)
Mini chocolate chips
Fresh mint