• Line a 9×9 baking dish or similar sized square pan with parchment paper. Preheat oven to 350º F.
• In a medium size mixing bowl, combine the almond flour, arrowroot powder, cacao powder, baking soda, and sea salt. Stir to combine.
• In a separate large bowl, whisk together the coconut oil, coconut sugar, eggs, and vanilla.
• Add the dry ingredients into the bowl with the wet ingredients, and stir until no dry ingredients remain.
• Add the brownie batter to the prepared baking dish. Use a rubber spatula or wet hands to spread it out. The batter will be thick. Bake brownies for 18-20 minutes (try the toothpick test at 18 minutes to see if they are ready!).
• Fully cool brownies (for best results, freeze brownies before adding topping and pour the fudge onto frozen brownies).
• Pour the peppermint fudge mixture over the top of brownies. Sprinkle with crushed candy canes, if using. Refrigerate to allow the fudge to set.

Peppermint Fudge

• Add chocolate chips to a microwave-safe bowl or into double boiler. Melt chocolate chips in the microwave or in a double boiler, stirring often and being careful not to burn.
• Into the melted chocolate, add the coconut oil, cashew butter, and peppermint extract. Mix until fully combined and shiny.