MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!

HECK YA Healthy Brownies (GF, Paleo, Nut-free)

When you bake to give, you bake and get… really YUMMY, HEALTHY TREATS!!!

This was prompted by my dear mom’s birthday. She enjoys chocolate, but I don’t want to give refined sugars to those I love if I can help it.  The constant challenge? … reinvent standard, sweet-tooth comforts with good-for-you options that taste great!

and TA-DAAAAAA:

Introducing–HECK YA HEALTHY BROWNIES–all whole food ingredients you can feel great about baking with, devouring, and sharing (if you have any left!)  (Awesome carob version at bottom if you need to skip caffeine in raw cacao!)20160305_232906.jpg

Happy to be sharing this 1st time successful baking run of these Gluten-Free, Paleo, Nut-free, Soy-Free Brownies.  These are light in texture, but become dense and chewy as they feel like they are melting in your mouth.  These have no added refined sugars, especially if you omit the optional stevia-sweetened chocolate chips used in the topping-layer baked in.  DO NOT TRY THESE IF YOU NEED A SUGAR HIGH– you won’t get such a high except for the good for you happies from whole food sourced ingredients. Then, again, there is that cacao that can lift your mood, though.

What you need (go organic, local, farmer market sourced!):

  • 2 medium purple sweet potatoes 2-3 cups when grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ½ cup of date paste moistened with coconut milk and blended to thick syrup
  • 2 teaspoons vanilla bean paste
  • 3/4 cup cacao powder, sifted with next 3 ingredients (sift 2x’s) (replace with carob, if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoons coconut flour
  • Himalayan pink salt – few dashes and one dash cinnamon
  • Mix stevia chocolate chips (optional) into ½ cup date paste mixed with melted coconut oil and 2 tablespoons of mesquite (top later of brownies before baking)

What to do:

  1. Preheat oven to 365 °F .
  2. Combine grated sweet potato, eggs, vanilla, date paste and coconut oil in a mixing bowl and stir together until well mixed. Then add sifted powders cacao powder, baking powder, baking soda, and coconut flour and hand mix. (I really like when the powdered ingredients are sifted 2x’s for lighted consistency.)
  3. Line springform pan with parchment paper and grease sides with coconut oil.
  4. Pour into 9×9 springform pan
  5. Cook for 30 minutes. Cool for 10 minutes, undo springform, cut into nice pieces. Add other toppings as you wish! This would be fantastic with raw banana ice cream or coconut ice cream.

So delectable!  I actually took a huge bite out of this fresh out of the oven.  I don’t have much patience to wait for baked goods to cool! LOL… It wasn’t a bite, it was several spoonfuls shared by a friend 🙂

Note: if you are not a bittersweet, dark chocolate lover like me, replace raw cacao powder with dutch chocolate and omit baking soda.  Here’s an in-depth article explaining why: http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html why dutch cocoa

Regardless of whether you use carob, cacao, or dutch chocolate, ENJOY ENJOY ENJOY!

Happy birthday to my beloved mom… 🙂

Take 2!  I liked this version better because it was fudgier…the 1st version above was lighter and more cake like…

  • 3 1/2  cups of sweet potato grated
  • 1 cup of moistened (with coconut mylk) date paste blended to thick honey consistency
  • dollop of vanilla paste to mix into moistened date paste
  • 3 small eggs
  • add 1 teaspoon of lucuma and mesquite to batter
  • ½ cup coconut oil melted
  • ¾ cup cacao powder; ¼ cup baking chocolate
  • 1 teaspoon baking powder and baking soda each
  • 2 ½ tablespoon coconut flour (sift all dry ingredients 2xs)
  • Himalayan pink salt
  • For topping, use ½ cup of moistened date paste with vanilla paste and coconut oil, add 1 teaspoon each of cinnamon and mesquite and mix in stevia chocolate chips… layer on top of batter…. follow ingredients above and bake!

Last, but definitely not least… I version with CAROB! … for someone dear with gallbladder concerns and was told she needs to avoid chocolate.  Keep recipe the same as first version, add 1/4 cup of Monkfruit granules to batter.  For topping to mix in just at top–soak 1/3 cup of raw Indonesian cashews, 5 medjool dates and roughly blend. Add thawed, mashed cherries…mix into top of batter and bake!  Just make sure the carob is raw and fresh!