Avocado Mint Cream Brownie Bars.


My husband bought me this awesome raw vegan cookbook for Mother’s Day and I have to say I’m drooling every night over the gorgeous photos.  I’m new to a vegan diet.  I’ve now been vegetarian for one year.  I’m good at creating dinner recipes but raw desserts, I’m new at.  I look at each cookbook as an education.  I learn from techniques, ingredients, spice combinations etc.  I love them!  This recipe was a must-make!  My kids adore mint and admittedly, so do I!  These came together really fast and have been freezing the past few hours.  I took them out to slice up and photograph (and sneak a taste) and I’m blown away!  I did customize the recipe to my taste but this will now be a staple in my kitchen.
*Inspired by rawsome vegan baking cookbook.


Base layer:
1 cup of raw almonds
1 cup of pitted Medjool dates
1 heaping tablespoon of raw cacao powder

Mint layer:
1 ripe avocado, pitted and peeled
1 banana, peeled
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
1 teaspoon vanilla extract or paste
1 tablespoon of mint extract (you can use 1 teaspoon if you prefer less mint)

Top layer:
3 tablespoons of cacao powder
3 tablespoons of coconut oil, melted
2 tablespoons of  maple syrup


Starting with the base layer and working your way to the top layer…. Pulse all of your base layer ingredients in your food processor until they can be pinched and stick together.  Take a 9 inch square baking pan and line it with parchment (having overhang so you can remove it easily later).  Then dump your base layer ingredients into the pan and press it down covering the bottom of the pan into a level surface.  Refrigerate while you make the mint layer.

Mint layer you will blend all of the ingredients in the mint layer together until creamy.  Taste it and adjust the mint extract accordingly.  Then take your base layer out of the fridge and spread this layer on top evenly.  Back to the fridge.

For the chocolatey top layer you will mix all the ingredients until blended.  Pour over the top of the mint layer and gently spread it out.  This is a thin layer (you can double if you prefer).  I then placed the pan into the freezer for at least 3-4 hours to firm up.  Enjoy!



— Knead to Cook

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  1. Oooh, these look delicious! The weather’s finally warmed up enough to start considering making a few frozen treats. These look straightforward and would mean that I don’t have to stare enviously at people slurping their non-vegan mint chocolate chip ice creams when I walk past them in the street:D

  2. These are very good. I like that it is cold because kinda taste like ice cream on a cookie with a crunchy chocolate layer on top. I did not have mint extract so I used coconut extract and it was quite tasty.