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Raw Peppermint Brownies with Vanilla Cashew Icing
Raw Peppermint Brownies with Vanilla Cashew Icing
Author: 
Recipe type: Dessert
Cuisine: Raw, vegan, gluten free
Serves: 16 small squares
 
Ingredients
For brownie base:
  • 1 and 1/2 cups dates, pitted
  • 3/4 cup almond meal
  • 3/4 cup plus 2 tablespoons oat flour, gluten free optional
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
For icing:
  • 1 cup raw cashews, soaked in water for a few hours
  • 1/4 teaspoon pure vanilla extract
  • 1 and 1/2 tablespoons agave syrup
  • pinch of salt
  • ¼ cup unsweetened almond milk
  • 1 tablespoon coconut butter
  • 1 teaspoon peppermint extract
For topping (optional, not raw):
  • crushed peppermint candies
Instructions
In advance:
  1. Soak cashews for 2-4 hours and dates for 1-2 hours. Prepare a 9x9 inch pan with two overlapping sheets of parchment or wax paper.
For brownie base:
  1. Add all brownie ingredients to a food processor and process until you dough is a texture so that you can roll in a ball without it sticking to your hands. Add dough to pan and push down with your fingers until even and compact. You can use the bottom of a glass cup to help you.
For icing:
  1. Clean food processor and add all icing ingredients. Process for about a minute, or until texture is mostly smooth (it will still be slightly gritty). Add more milk if necessary, but you don’t want this too be too thin. Icing will slightly harden once cool. Pour icing over brownie dough and evenly smooth on top. Refrigerate for at least an hour before serving. Optional (not raw): top with crushed peppermint candies right before serving.
Notes
Icing recipe adapted from Minimalist Baker (http://minimalistbaker.com/pumpkin-cashew-frosting/)
Nutrition Information
Serving size: 1 small square Calories: 137 Fat: 7.2 g Carbohydrates: 16.7 g Sugar: 9.1 g Fiber: 3.5 g Protein: 3.7 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/01/04/raw-peppermint-brownies-with-vanilla-icing/