Nut Free Raw Minty Brownies
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.
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!