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Chocolate Coconut Mint Brownies

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


Raw brownies are about the easiest dessert that one can make. Often they don’t require dehydration, so they go together relatively quickly.


They are also a great treat to make for those who are new to the whole concept of eating healthier. Mind you, raw desserts are still desserts and need to be treated as such, BUT they are indeed made with whole foods that offer up way more nutrients than processed ones.


I decided to elevate this brownie just a tad so I could create three beautiful layers. Truthfully, you could stop after the first layer and call it delicious, but that second layer… oh man… the creamy mouth-feel and the gentle sweetness. You, too, could stop there.


But hey, we are on a roll here… why stop now?! As you spread that creamy, thick, and gooey ganache frosting on top, you might start devising plans on how you are going to sneak this dessert into the bedroom closet for a private eating.  Shew, that was one long run-on sentence. I am out of breath. hehe


If you are looking for a dessert that can be kept in the freezer for spontaneous serving, this is one of those that will serve you well. It freezes wonderfully, just be sure that it is stored in an airtight container, so freeze odors don’t creep in and spoil your work.

delicious melt in your mouth Chocolate Coconut Mint BrowniesIngredients:

yields 9 x 9″ pan

Brownie layer:

Vanilla Bean Filling:

Chocolate Coconut Mint Frosting:

Chocolate Drizzle (optional):


Brownie layer:

  1. In a food processor, combine the almonds, walnuts, cacao powder, and salt. Process until the nuts are a small crumble, being careful not to overprocess or the nuts will become oily.
  2. Remove the lid and sprinkle the dates around the bowl. Add the vanilla.  Process until the batter creates a sticky batter.
    • The mixture should stick together when pressed between two fingers.
    • If the dates are dry and tough, soak them in enough water to cover them, for 15 minutes or until soft. Squeeze the excess water from them before adding them to the batter.
  3. Press the brownie mixture into the bottom of a Springform pan or any pan that you may have! Set aside as you make your frosting.

Vanilla bean filling layer:

  1. After soaking the cashews, drain and discard the soak water.
  2. In a high-speed blender, combine the cashews, almond milk, sweetener, lucuma, and vanilla until smooth.
  3. While the blender is running, drizzle in the coconut oil, then quickly add the lecithin and blend just long enough until everything is well mixed.
  4. Pour the vanilla filling over the brownie mixture nice and evenly.
  5. Set in the freezer while you make the chocolate frosting.

Chocolate Coconut Mint Frosting:

  1. Place the sweetener, cacao powder, coconut oil, salt, and mint extract 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.  By doing this, it 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 (optional):

  1. Whisk the powders and agave into the cacao butter until thoroughly combined.
  2. Drizzle over the brownie in a random pattern.
  3. Place in the freezer for 5 minutes to form a hard shell.

The Institute of Culinary Ingredients™

53 thoughts on “Chocolate Coconut Mint Brownies

  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,

    • Barbara says:

      Hi Amie Sue,
      This looks so delicious!
      What could I use instead of the almonds in this recipes?

      • amie-sue says:

        Good morning Barbara,

        Thank you… these brownies are delicious! Instead of the almonds you could use pecans or walnuts. Each different nuts lending its own flavor profile. Let me know if you make them. Enjoy and have a great day, amie sue

  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

      • Beth Millard says:

        I found a vanilla bean grinder! Hokey smokes it is … as amazing as your recipes.. Maybe I fall in love to easy.. I love it..

  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.

  15. Beth Millard says:

    I just want to say…. I love you! These are one of my favorites, so creamy and delicious. I would bet you could come up with a french silk pie that will knock socks off.. My wonderful friend LOVES french silk, her birthday is at the end of Oct.. I always make her a french silk pie.. but hate using animal products. Please use your tasty magic wonderfulness to help. You are the best!

    • amie-sue says:

      Awe Beth… I am feeling the love for sure. :) hugs How funny is it that I just made a fresh batch of these myself! Great minds think a like. hehe Hmm, a French Silk pie. I don’t think that I have ever had one. Is the texture like a mousse pie? What size do you like to it? What type of crust is prefered? Maybe I can brain storm something for you before her birthday. I hope you have a great day. Blessings, amie sue

  16. Lyn says:

    Hi Amie Sue,
    I’m holding you accountable (just kidding), I’m throwing my allergies to almonds, walnut,and cashews out the window!!! These look tooooooooo delicious and I’m NOT missing out!!! How many days do you think it will set me back…………I don’nt care……..they look to delicious and I will not be deprived !!!!!!!
    Seriously can I replace pecans for any of this and do you think I can replace coconut milk for the almond milk ? Then it will be a little more compliant!!!

    Waaaaaaah !!! I hate food allergies………such a pain and bother !!!!! But thank you for an amazing recipe……someday I will be able to eat it all and I won’t be allergic to any of it !!!!!!!!!!!! Lyn :]

    • amie-sue says:

      LOL Lyn, you always crack me up. You can easily use pecans and you can use coconut milk instead of almond milk. Flavor profiles will change a bit but that doesn’t mean it’s a bad thing… just another yummy version!

      I am sorry that you fighting these food allergies. I know how that goes personally and also with Bob. You are taking such good care of your body/health… keep at it and soon your body will realign itself. sending you big hugs, amie sue

  17. AH says:

    Hi Amie
    Love everything on your website!
    Question (and I know u have addressed this)
    When calling for one cup of soaked nuts is is exactly that or do we start with one cup of dry nuts and then soak-make sense? :)

    • amie-sue says:

      Good morning AH,

      Great question. Here’s a great way to know the answer to such a question… If a recipe reads:

      Example #1 – 1 cup almonds, soaked (this means that you measure out the almonds, then soak them.)
      Example #2 – 1 cup soaked almonds (this means that a person soaked some nuts first them measured them out.)

      My recipes will always read as the first example because then you know exactly how much to measure out. Since nuts and seeds swell after being soaked you’d have to soak extra to ensure you could get the right measurement. I hope that helps and makes sense. :) blessings, amie sue

  18. Pistacia says:

    Hi, Amie Sue – I made these brownies and they were delicious. However, the crust did not hold together. What should I do? Thanks for all you do!

    • amie-sue says:

      Good day, Pistacia,

      I assume you are referring to the brownie layer as the crust? It sounds like the batter was too dry. Looking at the ingredients, it could have been the dates. Were they dry and tough? If so, did you soak them in water to soften them? That would add some moisture to the batter, helping it hold together. Let me know your thoughts? It can be hard for me to know exactly what happened since I am not there to witness it. :P blessings! amie sue

  19. Marinko Markovic says:

    Hi Amie-sue,

    We followed the recipe, and it turned out beautifully.

    The only problem was with the mint extract; the first-day mint flavor was refreshing and gave the cake a lovely taste, but by the 3rd and 4th day, the top layer with the mint was unedible.

    Is there any way to mix the mint extract with something, so the flavor can last and not ruin such a beautiful cake; any technique that can preserve the fresh flavor of the mint?

    Thank you, Amie, and have a peaceful night.


    • amie-sue says:

      Gosh, I am sorry that you had that experience. I can’t say that that has ever happened to me when making this recipe. I don’t have any special technique to “preserve” the flavor. I just simply mix it in the ganache. Perhaps, it could be the brand/quality of the peppermint extract? blessings, amie sue

  20. Marinko Markovic says:

    Also, your picture shows the filling to be white, but I used your brand ZINT lucuma that has beige color, so the filling turned beige. How did you make your white? What’s the magic behind that?

    Thank you, Amie.

    • amie-sue says:

      Good evening Marinko,

      No magic, other than it might just be the lighting when taking the photos. Lucuma is always pretty much the same color. You could try using a different sweetener other than maple syrup to help lighten the color is that is important. I hope you enjoyed the recipe though. :) blessings, amie sue

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