Espresso’ My Mint Cacao Brownies (raw, vegan, gluten-free)
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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)
- 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 .
- Add cacao powder and salt – pulse till mixed.
- While machine is running, add the espresso, mint and dates until a moist, crumb-like dough has formed.
- Spread into an 9×9 inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer.
- Chill for 30 minutes and cut into bite-size squares and serve.
- Store in fridge to extend shelf life. These are great to freeze as well for those unexpected guests~
- 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.