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Chocolate Coconut Mint Brownies (raw, vegan, gluten-free)

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 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!


9×9 pan

Brownie layer:

Vanilla Bean Filling:

  • 1 cup raw cashews, soaked
  • 1 cup almond milk
  • 1/4 cup + 2 Tbsp raw agave nectar or maple syrup
  • 3/4 cup raw cold pressed coconut oil, melted
  • 4 tsp vanilla extract
  • 1/4 cup lucuma powder
  • 2 Tbsp lecithin, ground to a powder

Chocolate Coconut Mint Frosting: yields 2 cups

  • 1 1/2 cup raw dark agave syrup or maple syrup
  • 1 1/2 cup raw cacao powder
  • 2/3 cup raw cold pressed coconut oil, melted
  • 1/4 tsp plus a pinch salt
  • 1/2 tsp pepper mint extract
  • 1/4 cup shredded coconut, unsweetened (save to dust the top of the brownies)

Chocolate Drizzle:


Brownie layer:

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:

  1. In a high-speed blender, combine the cashews, almond milk, agave, and vanilla until smooth.
  2. Add the remaining ingredients and blend again until completely creamy.
  3. Transfer to an airtight container and chill in the fridge until firm enough to spread.
  4. Pour vanilla filling over the brownie mixture, spreading it out evenly.
  5. Set in freezer while you make the chocolate frosting.

Chocolate Coconut Mint Frosting:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. 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.

Chocolate Drizzle:

  1. Whisk the powders and agave into the cacao butter until thoroughly combined.
  2. Cover your creation with the chocolate liquid.
  3. Place in the freezer for 5 minutes to form a hard shell.
  4. This chocolate hardens.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is raw cacao powder?
  • 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.

Culinary Explanations:

  • 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.

34 thoughts on “Chocolate Coconut Mint Brownies (raw, vegan, gluten-free)

  1. amie-sue says:

    I made these brownies for a local doctors office. They were having a special birthday celebration and they requested a batch of these brownies. I followed up in email later that evening to see if everyone enjoyed the raw brownie dessert. I wanted to share Pam’s response so with her permission, this is what she said.

    “Good Morning Amie Sue,
    Yes they are THAT good! The doctor loved them and we all ate until we couldn’t see….ahhhhhh
    blessings and hugs to you,

  2. Mikaela Sullivan says:

    These look fantastic. I decided to try to make these for Christmas and bring to the extended family. They absolutely LOVED your rawfood caramel white chocolate cheesecake. I am sure these will be a success as well because they look phenomenal. As long as I don’t mess it up! :)

    • amie-sue says:

      Hi Mikaela,
      You won’t mess it up! They will turn out wonderful. So much simpler than the cheesecake so if you can make that, you are set. hehe Keep me posted! amie sue

  3. Nancy says:

    Hi amie -sue!

    I LOVE LOVE LOVE this web site and have been making so many things from it and everything is so yummy!

    Thank you for sharing all your wonderful info and recipes!


    So, question: on the melted coconut oil is it measuring out 2/3 of a cup THEN melting it or using an already melted 2/3 of a cup?

    This has been confusing for me and wanted to double check with you.

    Also, these are the best raw mint brownies EVER!



    • amie-sue says:

      Thank you Nancy!!! I am thrilled that you are enjoying the recipes, I know I do. :) Perhaps to much? *pats tummy* To answer your question…

      Q. on the melted coconut oil is it measuring out 2/3 of a cup THEN melting it or using an already melted 2/3 of a cup?
      A. Melt the oil THEN measure out 2/3 of a cup. That is the case on all my recipes.

      Happy New Year to you as well. Many many blessings! amie sue

  4. Nancy says:

    P/S: And Happy New Year!


  5. Daley says:

    Hi there

    Your website is great and I am about to try this recipe once I have gotten all the ingredients together.

    I just got some sunflower lecithin which came to me in a jar as a syrup, your recipe mentions that the lecithin should be granules. Can I use the syrup? and if so how much does this recipe call for?

    Many thanks


    • amie-sue says:

      Hello Daley,

      You can easily use the liquid sunflower lecithin, that is often my first choice when using that product. I probably just didn’t have any on hand when I made this recipe. I would use equal amounts of the liquid. Enjoy the brownies and keep me posted. amie sue

  6. Igloo says:

    This looks devine!!! I am drooling just reading through the recipe!! I wish I could take a full week off work just to try out all your recipes!! A marathon of raw food creations!!

  7. Ela says:

    Gorgeous web appearance, stunning recipes, thoughtfully laid out. I’m in such awe.
    Mint chocolate is my #1 go-to also, and I’m thinking of making these for my husband’s b’day in two days’ time. He also adores mint+choc, but to my disappointment, he’s never been a fan of my raw creations (and I’ve been into raw for ten years and have even cheffed)…
    So, my question was whether you mean “soaked and dehydrated” when you specify “soaked” on the almonds and walnuts. I’m thinking “yes,” based on the rest of your descriptions. Am I right?
    with love,

    • amie-sue says:

      Good evening Ela,

      Thank you for your kind words. It’s a work in “passion” not progress. :) Oh the pressure is on now. hehe I hope he enjoys this dessert, we sure do! Regarding the nuts, you could go either way with them but it is best to use them dehydrated so there isn’t too much moisture in the brownie from the wet nuts. I will add that to the recipe. Thanks for helping me clarify that for those to follow. But if a person doesn’t have the time to dehydrate them, be sure to dab as much water off of them. Keep me posted if you and your husband try them. amie sue

  8. Adaria says:

    Made these today, and wowy-kazowy they ARE incredible!! SO amazingly decadent, one small piece goes a long way… can’t wait to share with my family and friends – my hubby Bearman says: “Those brownies are just *killer*!”

    (On a construction note: Since I don’t have a square springform pan, I used a non-stick oblong pan: 8x11x1.5 ~ entire recipe fit perfectly :)

    • amie-sue says:

      I am liking the way you described them Adaria. lol Thank you for sharing, you gave me a giggle tonight. :) hugs

  9. Rhondy says:

    Hello Amie Sue,

    Read the wonderful feedback your Chocolate Mint
    Brownie recipe has gotten as I searched through your recipe list for a brownie recipe.

    I am certainly not surprised to read the positive feedback they have received. I have found your recipes creations to deliver as promised.

    The brownie layer of the recipe lists pitted honey or medjool dates which I am certain the pitted honey is an obvious typo. However, do I have the option of using honey in place of the dates?

    Please let me know if I have understood correctly.
    For health reason, I try to avoid mixing fruits with other foods. I was delighted to find a brownie recipe without dates. If not honey, are there any other suggestions? Could I possibly use coconut butter or almond butter? I am not certain what the dates bring to the recipe.

    Thank you for sharing your expertise and passion.

    • amie-sue says:

      Good evening Rhondy,

      That was a typo… pitted mejool dates. :) Dates are used in raw bars / cakes for sweeting and because it makes a wonderful binder to hold ingredients together. If you want to use honey instead, try adding 1/2 cup first, then taste test and see how the texture is. If it isn’t sweet enough or the brownies are not sticking together, increase 1/4 cup and continue testing… You could use the almond or coconut butter and see how you want to sweeten it. In the end, the main thing that the batter ought to stick together when you pinch it. I would try 1/2 honey and 1/2 cup almond or coconut butter and see how it goes. I hope this helps. amie sue

  10. lee says:

    Hi – I’m so excited to try this recipe but don’t have Lucuma Powder or Lecithin – any recommendations for substitutes or can the recipe be made without it?


    • amie-sue says:

      Good evening Lee,

      The flavor of lucuma is naturally sweet and has a distinct maple-like flavor. It is also very low Glycemic index – making it an ideal healthy sweetener. You can make that portion of the recipe without and taste test it to see how the sweet level is for you. If you omit it, you are removing 1/4 cup of dry ingredients which will through things off a bit… you could use raw coconut crystals in place of it but be sure to grind it to a powder in a spice grinder first so it doesn’t make things grainy.

      The lecithin helps the filling to hold its shape. Try increasing the coconut oil by 1/4 cup. Hope this helps, amie sue :)

      • lee says:

        Thanks Amie – I just added a 1/4 cup almond meal and loved the taste! Almost ate it all up before i could spread it on the slice. This slice is absolutely divine! Thanks so much for the recipe!

  11. Lorena says:

    Hello Amie! I have been in love with your website for a while, since I am not such a great cook, I have been just dreaming with your recipes… until yesterday when I took the big step and made this brownie!!! It came out absolutely amazing!!!! I have no words to express my gratitude for being so kind and sharing all this incredible delights with us and also for making it so easy to understand each step, in such detail!!! Thank You, Thank you and Thank you!!! Made me all my friends in Ibiza, Spain super happy!!! ;-) lots of love xx

    • amie-sue says:

      Good evening Lorena,

      Thank you so much for the wonderful words, I appreciate them. :)

      And I am soooooo happy, thrilled and proud of you for creating a raw recipe. That is a big step, way to go! I shared you comment with my husband Bob and as soon as I read where you were from, he had a puddle of drool on the floor. haha He has been there before and wants to bring me there. It was such a blessing to hear from you, please keep in touch and have a great weekend! Keep trying recipes Lorena… I am “there” with you every step of the way! amie sue

  12. Gwyneth says:

    I need some help with the vanilla bean filling recipe. I only use vanilla beans never the extracts, due to a corn allergy. So, how many vanilla beans should I use for that recipe?

    • amie-sue says:

      Good afternoon Gqyneth,

      I would use 1/2 a vanilla bean in place of the extract. I hope you enjoy the brownies. Have a blessed evening. amie sue

  13. Lanie says:

    Hi! Just made this as a “cake” for my daughter’s 2nd birthday…used carob instead (to have a more sane non-chocolate evening :) Every part tasted great…Thanks for the nice recipes, presentation, and inspiration! Lane from Vermont

    • amie-sue says:

      That sounds wonderful Lanie. Smart thinking on using carob instead for the younger ones. ;) Thank you for sharing and Happy Birthday to your little one! Blessings and joy, amie sue

  14. Jeannet says:

    Good gracious Amy-Sue, this recipe is heavenly delicious! I already made many of your recipes, but this one is my most favorite. I am hooked.

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