Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
Pour in to prepared pan and bake 20 minutes.
Allow brownies to cool at least an hour.
Creme de Mint Filling
Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.
In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
***NOTE***Celine's Sugar Free Powdered Sugar Blend1.5 cups xylitol crystals1/2 tsp stevia1 TBL tapioca starch1/2 tsp salt Blend in a food processor or vitamix until fine powder
Each square is 310 calories 4 net carbs/ 24g Fat/3g protein