Instructions

1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan or line with foil.
2. In a medium bowl, place the dates; pour in enough hot water to cover. Let sit for 10 minutes. Drain dates.
3. In the bowl of a food processor or blender, add dates, almond butter, applesauce, and non-dairy milk. Process until well combined, stopping to scrape down the sides.
4. Add oat flour, cocoa powder, 1 1/2 teaspoons peppermint extract, baking soda, vanilla, and salt. Process until completely mixed.
5. Stir in 1/2 cup chocolate chips until all ingredients are combined.
6. Pour batter into the pan. Sprinkle with additional chocolate chips (optional)
7. Bake for 25-30 minutes. Let the bars cool in the pan for 10 minutes; place in fridge for faster cooling time.
8. Scoop out the solid white cream from the coconut milk; add to a medium bowl. Beat with an electric mixer or whisk until smooth. Add coconut sugar, spirulina powder, and 1/2 teaspoon peppermint extract. Beat until combined.
9. Scoop the coconut cream onto the brownies and spread evenly.
10. In a small bowl, add remaining 1/4 cup chocolate chips. Warm in the microwave for 30 seconds, then stir; repeat until melted. Drizzle chocolate on top of the brownies.
11. Slice and serve!