We are big mint fans in this family! These were a big hit at our Mother's Day lunch today.
I even got compliments from my Dad who thinks this whole plant-based lifestyle is nonsense!
Note: The mint/coconut layer could be omitted for simply CHOCOLATE FUDGE BROWNIES.
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Raw Mint Fudge Brownies
(Makes 16 brownies)
INGREDIENTS:
CASHEW BASE LAYER:
-1 cup cashews
-2 tsp cacao powder
-8 medjool dates
ALMOND FUDGE LAYER:
-1 cup almonds
-1 cup rolled oats
-3 tsp cacao
-1/2 cup dark chocolate chips
-14 dates
-2 TBSP applesauce
MINT COCONUT TOPPING:
-1 cup unsweetened flaked coconut
-1-2 tsp pure mint extract
-1-2 TBSP maple syrup
-Optional: dash of green food coloring (McCormick now makes plant-based coloring from turmeric and spirulina)
DIRECTIONS:
CASHEW BASE LAYER:
1. Blend cashews and cacao powder to a powder in a high-powered food processor.
2. Add dates to the food processor 2 at a time (to protect motor).
3. Press into an 8x8 baking pan with parchment paper.
ALMOND FUDGE LAYER:
1. Blend almonds, rolled oats and cacoa powder to a powder in a high-powered food processor.
2. Pulse in chocolate chips.
3. Add dates to the food processor 2 at a time (to protect motor).
4. Add applesauce and blend.
5. Press into baking pan with parchment paper on top of the cashew base layer.
MINT COCONUT TOPPING:
1. In a mixing bowl, mix all topping ingredients well.
2. Press into baking pan with parchment paper on top of the almond fudge layer.
