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Rich Chocolate Brownie with Mint Chocolate Frosting

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Does the title have you drooling? This mint-chocolate combo is the best. This is a raw dessert BUT I’ve served it to many foodie lovers of the non-raw variety and it has been loved by all.

We have Jeremy’s Mom and Dad visiting us in Portland for about a week! Stayed in tonight and had homemade raw fermented sauerkraut on organic chicken sausages (veggie sausages would be great too!) along with this delicious dessert.

The best part about a raw brownie is you can eat the dough and it’s usually ready in less than 5 minutes – for eating! Instant healthy gratification. It’s nutritionally dense in a good way, not the way that makes your belly feel heavy. One small to moderately sized slice and you will fill that chocolate fix but also feel satiated too. Great – huh?

I’ve used the mint extract both in the brownie base and in the frosting – they both work, but I will share the recipe with it in the frosting. If you want to try it the other way, just sprinkle the same quantity of peppermint extract during the mixing part in your food processor. Easy.

Even the reindeer loved it….

Rich Chocolate Brownie w/Mint Chocolate Frosting

  • Yield: 10 slices

Ingredients

    Chocolate Brownie
  • 2 cups walnuts
  • 1/4 teaspoon sea salt
  • 1 1/2 cups pitted medjool dates
  • 3 heaping tablespoons Navitas Naturals Raw Cacao or baking cocoa
  • Mint Chocolate Frosting
  • 1/4 cup extra virgin coconut oil, melted until in liquid state (I used the dehydrator for about 20 minutes while I made the brownie and did other stuff)
  • 1/4 cup raw agave or natural sweetener of your choice (date paste,honey,or coconut nectar)
  • 1/4 cup Navitas Naturals Raw Cacao
  • 1 teaspoon Simply Organic peppermint flavor

Instructions

    Chocolate Brownie
  1. Add walnuts and sea salt to food processor fitted with the s-blade. Process until a little bit larger than granule size. Add dates and cacao and process until incorporated.
  2. You can tell it is the right consistency if you grab a bit and pinch it between your fingers, it will stick together nicely.
  3. Empty into a container of your choosing - I used an 8" 'quiche' pan - and press along the surface to create your brownies. Ready for the frosting?
  4. Mint Chocolate Frosting
  5. Add ingredients to a small personal blender cup and blend until shiny frosting appears. Less than a minute.
  6. I'm sure you could use a food processor and maybe even whisk it but I have not tested those waters. If you do whisk it, make sure the cacao powder is well blended.
  7. Using an offset spatula spread frosting across the top of your brownies.
https://feedyourskull.com/2011/12/03/rich-chocolate-brownie-with-mint-chocolate-frosting/

And now…one more….

A variation I made for a friend as a sweet and cute ‘thank you’ for picking out, cutting down, and delivering our Christmas tree.

Mini Bundt Cake

  • Yield: about a cup
  • Serving Size: 2 or more teeny servings

Ingredients

    Mini Bundt Cake
  • 3/4 cup walnuts
  • pinch sea salt
  • 1/2 cup pitted medjool dates
  • 1 heaping tablespoon Navitas Naturals Raw Cacao Powder
  • Mini Bundt Cake Chocolate Frosting
  • 1 tablespoon extra virgin coconut oil, in liquid state (warmed in dehydrator)
  • 1 tablespoon raw agave
  • 1 heaping tablespoon Navitas Naturals Raw Cacao (or baking cocoa)
  • 1/4 teaspoon Simply Organic peppermint extract (to start add a smidgen more if desired)

Instructions

    Mini Bundt Cake
  1. Add walnuts and sea salt to food processor fitted with the s-blade. Process until a little bit larger than granule size. Add dates and cacao and process until incorporated.
  2. You can tell it is the right consistency if you grab a bit and pinch it between your fingers, it will stick together nicely.
  3. Empty into a container of your choosing - I used an 4.5" mini bundt pan - and press along the surface to create your brownie.
  4. *Tip: try placing saran wrap in the bundt pan first OR just wedge out with a small skinny knife and place onto or into your container. Mine was packed for car travel.
  5. Mini Bundt Cake Chocolate Frosting
  6. Add ingredients to a small personal blender cup and blend until shiny and smooth - just like frosting.
  7. I then added mine to a sandwich or snack size ziploc bag, cut one of the bottom corners off and 'piped' it all over the brownie.
  8. Garnish with a walnut if desired.
https://feedyourskull.com/2011/12/03/rich-chocolate-brownie-with-mint-chocolate-frosting/

The frosting sets just fine sitting on the counter. I haven’t had the chance to refrigerate it yet, but due to the coconut oil it will harden nicely. The frosting might also make great raw chocolate chip morsels – I will have to try this out.

The texture of the brownie and frosting were amazing – you can slice it and serve it the same as if it were a floury cake. The dates help sweeten and hold the love together.

Hope you try this out!

The family LOVED it – yay!

xoxo

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One comment

  1. Rachel Carlson says:

    YAY, here it is!!!!! And I loved it too….a good thing that it is so decadent and that I can enjoy it for a few days because it’s RAW, genius. I feel special having seen all of the above in person, photo shoot setup, props, etc….AWESOME. Cheers to goodness, cheers to friendship!