CHOCOLATE MINT BROWNIES
What could possibly make brownies even better? MINT! These chocolate mint brownies are perfect to make and give to someone you love or simply for yourself to indulge on this Valentine's Day. These brownies are made with Medjool dates and coconut milk so don't feel bad if you find yourself eating it all! They're SUPER easy to make so you can always make another batch!
- For brownies
- 30 Pitted Medjool Dates
- 2 Tbsp Water
- 1/4 Cup Raw Cacao Powder
- 2 Cups Almond Meal
- 1/2 Tsp vanilla extract
- For mint topping
- 1 Cup Full-fat Coconut Milk, chilled (the cream part)
- 1 Tsp Matcha Powder
- 1 Tbsp Pure Maple Syrup, Coconut Nectar, or Stevia
- 1/2 Tsp Pepperming Extract
- OPTIONAL: 1/2 Cup Dairy-Free Chocolate Chips, melted
Mix Medjool dates, water, and vanilla extract in food processor under high speed. Once you have a paste consistency, add in cacao powder and almond meal and whirl on high until you have a dough consistency. Using a rolling pin, roll out the dough to a 1/2 inch thickness. Set aside.
For the mint topping, place all ingredients in a medium size bowl and mix with a hand mixer for about a minute. Use a spatula and spread the mint topping over the rolled brownie dough. Chill in freezer for about 20 minutes. (OPTIONAL: Drizzle melted dairy-free chocolate chips on top.) For storage, keep in air-tight containers in the fridge or freezer.