- Hide menu

Espresso’ My Mint Cacao Brownies (raw, vegan, gluten-free)

FavoriteLoadingAdd to favorites


I have always been a brownie lover, but to be honest, since I started eating healthier I have kept this yummy dish off my menu.  How sad is that?!  Everyone needs some brownie in their life.  Well, now I can!  Right now as the holiday season begins to appear, and I know it will come fast…it is my goal to be better prepared for all those dinner parties and gatherings.  These Espresso’ My Mint Cacao Brownies are perfect for that task.  They freeze beautifully!  You could even go as far as topping them with a raw Chocolate Ganache frosting or even a raw caramel frosting.  No matter how you dress them up or not, I promise you and your guests won’t be disappointed!


  • 2 cups medjool dates, pits removed
  • 2 cups raw walnut pieces, soaked
  • 1 cup raw cacao powder
  • 1/2 cup mint, minced
  • 1 shot of espresso
  • pinch Himalayan pink salt
  • 1/2  cup raw cacao nibs (more or less to taste)


  1. Place walnuts in a food processor and grind for a couple of seconds to form a coarse flour. Be careful to not over process which releases to much of the oil from the nuts .
  2. Add cacao powder and salt – pulse till mixed.
  3. While machine is running, add the espresso, mint and dates until a moist, crumb-like dough has formed.
  4. Spread into an 9×9 inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer.
  5. Chill for 30 minutes and cut into bite-size squares and serve.
  6. Store in fridge to extend shelf life.  These are great to freeze as well for those unexpected guests~
  7. Makes about 2 dozen small squares. More or less, depending on the size you choose.

The Institute of Culinary Ingredients™

  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is raw cacao powder?
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.


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.

Pinterest Facebook Twitter Plusone Stumbleupon

15 thoughts on “Espresso’ My Mint Cacao Brownies (raw, vegan, gluten-free)

  1. kate says:

    Your website is unlike any site I have ever seen. Striking.
    I can tell you put a lot of work into this passion of yours.
    All your recipes look fabulous, and can’t wait to try all of them. Thank you so much for taking the time to turn folks on to this type of eating. You will be rewarded (you are already, huh?) Much appreciation, kate

    • amie-sue says:

      Thank you Kate :) I am thrilled that you are enjoying the site. I pour a lot of love and passion into it. :) And yes, I reap my reward daily by being blessed on so many levels . :)

  2. Alta says:

    Hi, Ami Sue,

    These look delicious, but is there a substitute for the espresso?


    • amie-sue says:

      Hi Alta,
      You could use ¼ to ½ tsp. coffee extract. Are you asking because you don’t like the coffee flavor? Are you looking to totally replace it? If it is because you can’t make an espresso due to the lack of equipment, you could make a really strong coffee and use that too.

  3. Debbie says:

    I love your recipes, thankyou so much for sharing with us.
    I was wondering if it possible to use agar agar powder in place of Irish Moss?
    If so, how much Agar Agar should I use per 1/4 cup of Irish Moss required?
    Agar agar has less body quantity than Irish Moss, would you have any ideas on what I could add to the recipe aswell as the agar agar to make up for the lost quantity of ingredients?

    Thankyou for your help
    Kind regards

    • amie-sue says:

      Hi Debbie,

      Whereas Agar Agar and Irish moss both offer properties of thickening up a recipe and giving it body, they can really change the outcome of a recipe. Do you have a specific recipe that you can share with me that you are looking to use the agar in, instead of the Irish Moss?

      • Debbie says:

        Hello, Thankyou for you reply. Yes, I am wanting to make the Lemon Meringue Pie from the Café Gratitude cook book. See recipe below.
        Kind regards, Debbie

        Makes one 9-inch pie

        For the crust
        -2 ¾ cups macadamia nuts
        -1/8 teaspoon salt

        For the filling
        -58g Irish moss (pre-soaked and rinsed)
        -1 ½ cups lemon juice
        -3/4 cup agave nectar
        -Pinch of turmeric

        -10g Irish moss (pre-soaked and rinsed)
        -1/4 cup water
        -1/2 cup coconut milk (blended coconut meat and coconut water from 1 Thai coconut)
        -1/4 cup coconut meat
        -1/4 cup soaked cashews
        -2 ½ tablespoons agave
        -1/2 teaspoon lemon juice
        -1/2 teaspoon vanilla
        -dash of salt
        -3/4 teaspoon lecithin
        -1/4 cup coconut butter

        For the Meringue:
        Blend Irish moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla, and salt. Blend until smooth. Add lecithin and coconut butter until well incorporated. pour into a wide, shallow pad and set in fridge for up to 3 hours.

        To make the crust:
        In the bowl of your food processor fitted with the “s” blade, process the macadamia cuts and salt to a dough-like consistency (do not over-process or the macadamias will release too much oil). Press into a 9-inch pie pan.

        To make the filling:
        Blend Irish moss with lemon juice and turmeric until smooth and thick. Add agave and continue blending until well incorporated. Pour into prepared crust and set in fridge for 20-30 minutes. When the meringue is set, top pie and if you like, peak with the back of a spoon.

        • amie-sue says:

          I have been wanting to try this recipe out Debbie. To be honest I am no really sure on using the agar as the sole replacement. It would change the consistency. I have put a request into the make of this recipe to see what they say. In the meantime, I will make this recipe so I can better see for myself on how it comes together. Stay tuned!

  4. Louise Johnston says:

    Hi Amie Sue,

    Have you ever swapped out dates for prunes in a recipe?
    I was wondering if it affected texture and or taste?

    Looking forward to some baking this weekend!
    Love your recipes!


    • amie-sue says:

      Hello Louise, I haven’t used prunes a whole lot but occasionally. Texture wise it is pretty darn close to dates… all depending on the type of dates, and the moisture content of which you are comparing when it comes to the prunes and dates. Taste wise, well it would depend on the recipe and what other flavors come into to play. It could alter a flavor a tad but I don’t think enough to make a huge difference. Test it out and let me know. :) Have a great day!

      • Helen says:

        Dates again. You told me a couple of days ago that you always use dried. Strangely enough. The only medjool dates I can easily find are fresh. The only dried dates are other varieties are really really dry.
        I’m trying to decide now between fresh medjool or dried ‘sayer’ dates – or even prunes as above.
        Does it really matter?
        Would love your opinion on the dried/fresh medjool/sayer dilemma.

        • amie-sue says:

          Hello Helen,

          If I use fresh dates, I will indicate that. Not many of recipe use fresh ones because they haven’t been available to me. I must live in the wrong places. hehe Fresh and dried dates are not always interchangeable due to the texture difference. Many times dried fruits have a two-fold purpose in a recipe; sweetens and binds. You can sure use other dried fruits in place of dried dates if need be; dried prunes, dried figs, etc. Just always take the end flavor in consideration.

          Does this help? Have a wonderful weekend. amie sue

  5. sarahsue says:

    I was very pleased with the texture of these, they are quite brownie like =) i used mint from my garden which seemed to give them a weird taste, maybe if i used mint flavouring it might be better(?) its hard to describe the strange taste…but my brother agreed it was the mint, so i’ll leave that out next time.

Leave a Reply

Your email address will not be published. Required fields are marked *

twenty − six =