Ingredients
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For the brownie base:
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1 cup unsweetened cocoa powder
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1/2 cup melted coconut oil (or 1/4 cup + 1 tablespoon extra virgin olive oil + 1 tablespoon coconut butter)
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1 ripe medium banana, mashed
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1 teaspoon vanilla extract
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1 scoop plant-based protein powder (optional)
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1/4 cup rolled oats (for added crunch; optional)
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1/4 cup walnuts or pecans (chopped), plus more for garnish (optional)
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Pinch of sea salt flakes
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For the frosting:
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1/2 cup unsweetened cocoa powder
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1/4 cup melted coconut oil or coconut butter
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1/2 cup water
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1 teaspoon vanilla extract
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1/4 teaspoon peppermint extract
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Optional: Pinch of red food coloring
Directions
Sub_Title: A Deliciously Fudgy, High-Protein Treat, Gluten-Free, Grain-Free, Refined Sugar-Free, Kid-Friendly, Spiced Brownie Made from Whole Foods!
Description: These raw vegan chocolate mint brownies are perfect for satisfying your sweet tooth without any refined sugar or unhealthy ingredients. They’re packed with protein, fiber, and healthy fats, making them a great post-workout snack or guilt-free dessert. Plus, they have a secret ingredient that gives them their amazing taste – black salt! Don’t worry, you won’t be able to tell the difference. Best of all, this recipe is adaptable to various dietary restrictions and preferences, including gluten-free, grain-free, soy-free, nut-free, oil-free, and low-carb options. So go ahead and indulge!
Ingredients:
For the brownie base:
1 cup unsweetened cocoa powder
1/2 cup melted coconut oil (or 1/4 cup + 1 tablespoon extra virgin olive oil + 1 tablespoon coconut butter)
1 ripe medium banana, mashed
1 teaspoon vanilla extract
1 scoop plant-based protein powder (optional)
1/4 cup rolled oats (for added crunch; optional)
1/4 cup walnuts or pecans (chopped), plus more for garnish (optional)
Pinch of sea salt flakes
For the frosting:
1/2 cup unsweetened cocoa powder
1/4 cup melted coconut oil or coconut butter
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Optional: Pinch of red food coloring
Instructions:
1. Prepare the brownie base: In a high-speed blender, combine the cocoa powder, melted coconut oil (or other fat sources), banana, vanilla, and protein powder (if using). Blend until smooth and creamy.
2. Add the dry ingredients to the wet mixture: Slowly pour in the rolled oats, followed by the chopped nuts. Stir well to combine.
3. Pour the batter into a square baking dish or parchment paper-lined springform pan lined with plastic wrap. Use your fingers to spread the batter evenly and press down slightly.
4. Place the prepared tray(s) in the freezer while you prepare the frosting. This will help the brownies set faster and make them easier to handle when cutting.
5. Make the frosting: Combine all the frosting ingredients in a small bowl and whisk until smooth. If desired, add a few drops of red food coloring to achieve a pinkish hue. Set aside.
6. Remove the brownie base from the freezer after about 10 minutes. Carefully lift out one side of the overhanging plastic wrap and fold it back towards the center to create a “flap.” Gently run a knife along the inside edge of the plastic wrap to loosen the brownie base from the sides of the dish. Lift up the entire base (including the plastic wrap), place it on a cutting board, and cut into desired squares.
7. Apply the frosting: Spoon or pipe the chocolate mint frosting onto the top of each brownie square. Sprinkle with additional chopped nuts and mint leaves, if desired.
8. Enjoy your delicious raw vegan chocolate mint brownies! Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw at room temperature before serving.
Note: For a more decadent treat, drizzle each brownie with a little bit of melted dark chocolate (dairy-free and vegan) or serve with dairy-free ice cream.
Steps
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1
Done
|
Prepare the brownie base: In a high-speed blender, combine the cocoa powder, melted coconut oil (or other fat sources), banana, vanilla, and protein powder (if using). Blend until smooth and creamy. |
|
2
Done
|
Add the dry ingredients to the wet mixture: Slowly pour in the rolled oats, followed by the chopped nuts. Stir well to combine. |
|
3
Done
|
Pour the batter into a square baking dish or parchment paper-lined springform pan lined with plastic wrap. Use your fingers to spread the batter evenly and press down slightly. |
|
4
Done
|
Place the prepared tray(s) in the freezer while you prepare the frosting. This will help the brownies set faster and make them easier to handle when cutting. |
|
5
Done
|
Make the frosting: Combine all the frosting ingredients in a small bowl and whisk until smooth. If desired, add a few drops of red food coloring to achieve a pinkish hue. Set aside. |
|
6
Done
|
Remove the brownie base from the freezer after about 10 minutes. Carefully lift out one side of the overhanging plastic wrap and fold it back towards the center to create a "flap." Gently run a knife along the inside edge of the plastic wrap to loosen the brownie base from the sides of the dish. Lift up the entire base (including the plastic wrap), place it on a cutting board, and cut into desired squares. |
|
7
Done
|
Apply the frosting: Spoon or pipe the chocolate mint frosting onto the top of each brownie square. Sprinkle with additional chopped nuts and mint leaves, if desired. |
|
8
Done
|
Enjoy your delicious raw vegan chocolate mint brownies! Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw at room temperature before serving. Note: For a more decadent treat, drizzle each brownie with a little bit of melted dark chocolate (dairy-free and vegan) or serve with dairy-free ice cream. |
