View Full Version : Coonlie: Chocolate Mint Creme Brownies Recipe Wanted
02-01-2007, 01:26 AM
YUM! Your picture in the photo online thread looks amazing.
Can you share your recipe with us RFTers?!?!
02-01-2007, 03:57 AM
moonstone's right! what an amazing creation :D
02-01-2007, 01:25 PM
Why, thank you ladies! :) I'm happy to share the recipe. This time I even wrote it down while making it so that I could duplicate it.
Bottom layer: RP Brownies, pressed into 4" x 8" pan and chilled.
Mint Creme layer:
1/2 cup macadamias, blended to creamy, as much as possible (Pine nuts or soaked cashews would also work, I think and might get creamy easier)
1 ripe avocado
2 Tbs. Virgin Oil de Coco Creme (from Alissa's store - it's milder tasting than some)
1/3 C. agave nectar
1/2 tsp Vanilla
3-4 drops mint oil - I used creme de menthe - (according to taste)
dash sea salt
Blend all together until smooth and creamy. Spread over chilled brownies. Put in refrigerator to chill.
"Store Bought Frosting" recipe from RFT site somewhere:
1 Tbls Coconut butter
1 Tbls Cocoa
dash sea salt
Agave nectar to taste
Few drops vanilla
Mix all together and spread over mint creme layer. I swirled it slightly into the creme layer, since the creme is soft and not easy to cover without slightly mixing the two.
I put back into the frig to chill a couple of hours but I'm sure they could be eaten immediately, if you can't wait. Very yummy!
02-01-2007, 01:31 PM
Is there a difference between coconut oil and coconut butter in the recipe?
02-01-2007, 01:35 PM
I used Artisana coconut butter (from Alissa) because it is much more mild than some of the coconut oils I've tried. I didn't want it to taste like coconut - just wanted the texture that it gives.
02-01-2007, 01:45 PM
Coconut oil and coconut butter are one in the same.
It's oil at a warmer temperature and butter at a cooler temp
02-01-2007, 01:57 PM
Alissa sells both Virgin Oil de Coco Creme and Artisana coconut butter. I know coconut oil and coconut butter are supposed to be the same thing, but there is a difference between these two. The virgin oil is more oily and the coconut butter is more meaty. According to the labels on the bottles, the virgin oil is cold pressed oil from the coconut and the coconut butter is 100% coconut meat.
Hope this helps.
02-01-2007, 03:20 PM
Coonlie: Thank You !!!!!!!!!! this is my St Patricks GREEN treat! Joz
02-01-2007, 04:30 PM
You're welcome, Joz! Hope you enjoy it.
02-01-2007, 11:18 PM
I made this mint filling and it's sitting pretty in a container until I make my brownies. I'm going to make some funky layers. I will post a pic when I make it. I hope it turns out as good as yours. :o
02-03-2007, 04:47 PM
Way too cool Coonlie. I was over at the photos section and knew I had to have that creation. Searched and I had company so I got my "green fill". Wow, you are raw less than a month and an inspiring raw genius in the works!
02-03-2007, 05:04 PM
Coonlie thanks so much! I have a buddy who loves chocolate mint and wants me to "cook" raw for her...you have made our day!
02-03-2007, 05:20 PM
Oh my gosh, I am so going to make this once I get all of the ingredients! Yummy!
02-07-2007, 08:49 PM
Thank you so much for posting this. I saw it at once and was thrilled. Mint creme chocolate was a favourite of mine in pre-raw days...Hurray, thanks for your generosity!!!!
02-07-2007, 10:54 PM
So happy you all like the recipe. :)
02-10-2007, 05:43 PM
Can you please tell me what you mean by RP Brownies for the base?
I don't have Alissa's book yet, is this a recipe in her book? Would someone be willing to type it out for me so I can try these?
I am craving something sweet and these sound perfect!
02-10-2007, 05:48 PM
RP is RawPriestess one of our moderators. Wonderful woman, wonderful human.
Here you go!
okay, here is a new recipe of mine, super fast, super easy and super delicious.
I call it,
1 cup walnut (unsoaked)
1 cup dates (pitted unsoaked)
1/4 cup cocoa powder (you may use carob if you like)
place in food processor, and blend until well blended, should still be dry and chunky, maybe blend about 30 seconds,
press into a small spring form pan
refridgerate until you can insert a knife and it isn't too sticky
cut into little pieces, then pop into a zip lock baggie and freeze
they can be eaten fresh, from the fridge or from the freezer, they won't last long though, these are my newest addiction. mmmmmmmmmmmmm
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