How about a little green and chocolate treat for St. Patrick’s Day! These mint brownies are easy to make. I promise. And, they are (mostly) raw, vegan and healthy. I made this one nut free, to lower the fat content and because well, sometimes you feel like a nut — and sometimes you don’t!
This recipe is super low fat. In fact, the only fat in the base and the filling is 1/2 of an avocado.
Brownie Base
- 25 Medjool Dates, pitted
- 2 tablespoons water
- 1/4 cup + 2 Tablespoons raw cacao powder
- 1 1/2 cup oat flour (organic rolled oats, ground into a flour)
- 1 vanilla bean, scraped out
- 1 tsp Himalayan salt
Process all ingredients in a food processor until well incorporated. Press into a square glass pan that has been lined with parchment paper. Put in the freezer to chill while you make the filling.
Mint Filling
- 3 frozen bananas, let them sit out to soften slightly if they are super hard (you don’t want to have to add water to this)
- small amount of spinach (only enough until you get the green color you like)
- 2 tablespoons maple syrup
- 4-5 fresh mint leaves (if you don’t have mint leaves, use a tiny drop of peppermint essential oil, I recommend sticking a toothpick in the bottle to get out even less than a drop, and taste testing until you like it. The oil is so strong)
- 1/2 ripe avocado
Blend all ingredients in your blender until smooth and creamy. Take out brownie base, and spread minty banana filling on top of crust. Place back into freezer.
1 ripe avocado, pitted and peeled
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpuf
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpuf
1 ripe avocado, pitted and peeled
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpuf
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpuf
1 ripe avocado, pitted and peeled
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpufFirst, place 30 dates, 2 tablespoons of water, and vanilla in a food processor. Then, whirl on high until you’ve created a date paste. Add in cocoa powder and almond meal and whirl on high until you’ve created your “dough.” Set Aside.
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste – See more at: http://kneadtocook.com/avocado-mint-cream-brownie-bars/#sthash.yIgvFGze.dpufFirst, place 30 dates, 2 tablespoons of water, and vanilla in a food processor. Then, whirl on high until you’ve created a date paste. Add in cocoa powder and almond meal and whirl on high until you’ve created your “dough.” Set Aside.
Optional Chocolate Topping:
You can melt vegan chocolate chips for a super easy topping, or you can make your own topping with:
- 1/4 cup + 2 Tablespoons raw cacao powder
- 1/4 cup Tablespoons cold-pressed organic coconut oil (melted)
- 2 tablespoons maple syrup
If you decide to use the chocolate topping, spread it over the green banana layer and put back in freezer to solidify.
I recommend keeping this frozen until ready to serve, but letting it thaw out for about 3 or 4 minutes so the minty center will soften up a bit. Enjoy!
