I served these yummy Chocolate Coconut Mint Brownies this evening to some friends of ours. There were a lot of moans and “heavenly eye rolls” as they were quickly devoured. This is an always a good sign.
They may seem like a lot of work to make but I promise you that it goes fairly easy and quickly once you get started. You can always omit a layer or add your own ideas to this recipe.
I created this dessert based on what I had on hand for ingredients. These brownies are devilishly good, so good that you would never guess that they are full of healthy ingredients!
1. In a food processor, grind the almonds and walnuts to a meal, being careful not to over process or the nuts will become oily.
2. Add the dates one at a time and pulse until the mixture is combined and crumbly.
3. Add the cacao powder, vanilla extract and sea salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4. Press the brownie mixture into the bottom of a square 8×8 Spring form pan or any pan that you may have! Set aside as you make your frosting.
Vanilla bean filling layer:
In a high-speed blender, combine the cashews, almond milk, agave, and vanilla until smooth.
Add the remaining ingredients and blend again until completely creamy.
Transfer to an airtight container and chill in the fridge until firm enough to spread.
Pour vanilla filling over the brownie mixture, spreading it out evenly.
Set in freezer while you make the chocolate frosting.
Chocolate Coconut Mint Frosting:
Place all of the ingredients in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Take the brownies out of the freezer. Make sure they have been in long enough for the vanilla filling to have hardened. This will give you a firm base to spread the chocolate frosting on. Spread the chocolate frosting over the vanilla filling. Now sprinkle the top with shredded coconut if you desire.
Whisk the powders and agave into the cacao butter until thoroughly combined.
Cover your creation with the chocolate liquid.
Place in the freezer for 5 minutes to form a hard shell.
This chocolate hardens.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).
For tips on working with raw cacao butter, click (here).
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Why I use lecithin… click (here) to read about it.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.