Chocolate Mint Brownies

INGREDIENTS: (For the Brownies)

• 30 pitted Medjool dates

• 2 tablespoons water

• ¼ cup raw cacao powder

• 2 cups almond meal (I used Trader Joe's brand)

• ½ teaspoon vanilla extract

For the Mint Topping

• 1 cup full-fat coconut milk, chilled (the cream part)

• 1 teaspoon matcha powder

• 1 tablespoon 100% pure maple syrup or coconut nectar or stevia

• ½ teaspoon peppermint extract

• Optional Topping: ½ cup dairy-free chocolate chips, melted

INSTRUCTIONS:

For the Brownies

1. First, place 30 dates, 2 tablespoons of water, and vanilla in a food processor. Then, whirl on high until you've created a date paste. Add in cocoa powder and almond meal and whirl on high until you've created your "dough." Set Aside.

2. Using a rolling pin, roll your dough out so that it's about a half and inch thick. You can also use a 9x9 pan and your fingers to press the dough into the pan. Set aside.

For the Mint Topping

1. Place all ingredients in a medium size bowl. Then, using a hand mixer, mix for about a minute until everything is thoroughly whipped together.

2. Using a spatula, spread frosting on top of brownie dough.

3. Place in freezer for about 20 minutes to let harden a bit. Then, slice into 16 squares.

4. Optional: Squeeze on a drizzle of melted dairy-free chocolate chips.

5. STORAGE: store these treats in an air-tight container in the refrigerator or freezer (or the coconut cream topping will soften).

Photography & Recipe By:

http://fitfoodiefinds.com/2015/02/raw-mint-brownies-paleo-vegan/

#paleo #brownies #chocolate #yummy