Mint Chocolate Brownies
This is a combination of several pre-existing recipes from Raw Food Talk and Raw Freedom Community and then tweaked to my own tastes.
1 cup walnuts
1 cup medjool dates (pitted) not soaked
1/4 cup raw cacao or carob
1 cap-full of vanilla extract (probably equivalent to Ĺ tsp.)
pinch sea salt
drizzle of real maple syrup (probably equivalent to 1 tsp.)
Blend in food processor until it holds together and looks like brownie batter.
Smoosh it into a 9X9 Pyrex Pan and then pop into the freezer or fridge to set.
Mint Cream Layer:
1/2 cup macadamias, blended with water until creamy, as much as possible (cashews would also work, are cheaper and usually get creamy easier)
1 ripe avocado
2 Tbs. Coconut Oil; melted (or coconut butter)
1/3 C. agave nectar
1/2 tsp Vanilla
4 drops mint flavoring
dash sea salt
Blend all together until smooth and creamy. Spread over chilled brownies. Put in refrigerator to chill again.
Chocolate Frosting Layer:
1 Tb Coconut oil or coconut butter
1 Tb Raw Cocoa or Carob powder
dash sea salt
Agave nectar to taste
Few drops vanilla extract
Mix all together and spread over mint creme layer.
You can either tilt the pan around to totally cover the mint layer (donít spread it though or it will turn into an ugly, muddy looking mess) or you can just drizzle it on top and then swirl it in gently with a knife.
Put back into the fridge to chill a couple of hours or into the freezer for a about 30 min.
*Notes: When I made this I doubled the brownie layer to make them nice and thick, otherwise they are WAY too thin. The Chocolate Frosting recipe doesnít make much so I quadrupled it in order to completely cover the entire top of the Mint layer. When quadrupling it I used a cap-full of vanilla.