I’ve been dabbling a lot in eating raw, vegan foods lately. I know the minute I say that, many will shutter at the thought. But honestly, many dishes, desserts and snacks are so awesome and taste so good! Trust me… don’t cringe. It’s fine every once in a while to eat something totally raw and vegan. These fun “brownies” have no oils or refined sugars in them and for those of you that have a gluten allergy – these have no flour in them as well.
Mint – people either love it or hate it. You can control the amount of mint you add to them so if you have total mint lovers (like I do) you can be a bit heavy-handed with the extract. If you don’t care for it – omit it! These are the perfect treat running out the door in the morning, post workout snack or after-dinner dessert when you crave something chocolately and sweet without blowing all of your workout efforts. You can also use a smaller pan if you want your brownies thicker too.
These can be made in absolutely no time and keep in the fridge for about a week – but they won’t last that long!
1 heaping cup (probably closer to 1.25 cups of pitted fresh Medjool dates but I smooched them all into a 1 cup measuring cup)
1 cup of raw almonds
1 teaspoon of vanilla paste or extract
1.5 teaspoons of mint extract
Pinch of salt
Optional: Add mini chocolate chips (I like Enjoy Life which are dairy and gluten free)
Place all of your ingredients into your food processor except for the chocolate chips. Process until completely broken down and you can pinch the ingredients together and they stick. If using chocolate chips, add them and pulse only a few times to incorporate.
In a 9×9 or 8×8 baking dish – spoon out the mixture from the food processor and press it down into you pan. Press hard so they are compact. Refrigerate for about one hour until they become firm. Remove and slice. I recommend storing in an airtight container in the fridge for freshness. Enjoy!
— Knead to Cook