Peppermint Mocha Mousse Brownies

As the weather turns cooler, peppermint mocha returns to the spotlight. This dessert captures that flavor in a nourishing, AIP-friendly form. These mousse brownies are dairy free, gluten free and made with real ingredients. They offer a festive taste without common food triggers. They are also very easy to prepare. This recipe blends a compact, chewy brownie base with a silky dairy free mousse. 

Gluten Free Brownies

The brownie layer uses tigernut flour and soaked dried apricots for natural sweetness and structure. Tigernut is a root tuber. It is free of grains, nuts and legumes. That makes it a smart choice for gluten free brownies and for many AIP plans. Coconut flakes add chewy texture and richness. The Peppermint Mocha Paleo Protein brings flavor and protein without common allergens or triggers. Adding cocoa powder provides depth, however, if you are following true AIP, try swapping for carob powder. These ingredients work together to create a dense, chewy base that holds the mousse.

Benefits of these ingredients include whole food carbs from fruit, healthy fats from coconut and a grain-free flour that is often tolerated on AIP. Using a paleo protein powder can increase satiety and provide additional amino acids, boosting protein intake. 

Dairy Free Mousse

Traditional mousse depends on heavy cream or eggs. This version is dairy free and egg free. Avocado supplies creaminess and a neutral base. While coconut cream and melted coconut oil add structure and a whipped feel. Cacao powder provides chocolate flavor. If you follow a strict AIP elimination phase and avoid cacao, substitute carob powder for cacao in both layers. The result is a chocolate mousse that sets firmly over the brownie base at cool temperatures. 

These ingredients deliver beneficial monounsaturated and medium chain fats. Avocado also offers fiber and micronutrients. Coconut cream supplies a silky texture and helps the mousse hold its shape when chilled. If you must avoid cacao during strict AIP, substitute carob powder. Carob will produce a different flavor profile. It remains AIP compliant.

Peppermint Mocha Protein Powder

In addition to the raw cacao powder, I add a scoop of AMMD™’s Peppermint Mocha Paleo Protein to take these brownies to the next level. No doubt this is my star ingredient. The peppermint mocha brings the season’s flavors together while also supporting your health.

This limited-time Peppermint Mocha Paleo Protein powder meets all your health and beauty nutritional needs in one easy scoop! It comes with 21 grams of hydrolyzed, grass-fed beef collagen to support gut, skin, and hair health. It also gives these mousse brownies a hint of heartiness, keeping you fuller and helping you resist cravings. Not all holiday treats give you the best of both worlds!

How To Make Peppermint Mocha Mousse Brownies

Prepare the brownie base first by draining the soaked apricots. Add the apricots, tigernut flour, coconut flakes, Peppermint Mocha Paleo Protein, cocoa powder and vanilla extract to a food processor. Process until the mixture forms a sticky dough. Stop periodically to scrape down the sides. Continue until the texture is smooth and well combined

Line an 8-by-8-inch pan with parchment paper. Press the brownie dough evenly and firmly into the bottom of the pan to create a compact layer.

Next make the mousse. Use a clean food processor or high speed blender. Combine the avocado, melted coconut oil, coconut cream, cacao powder and coconut sugar. Blend until creamy and fluffy. Taste and adjust sweetness if needed. Spread the mousse evenly over the brownie base. Smooth the top with a spatula.

Chill the pan for at least two hours in the refrigerator. The mousse will firm as it cools. For a quicker set, freeze the pan for 30 minutes and then transfer to the refrigerator. Slice into 12 small squares. Serve chilled. Store leftovers in the refrigerator.