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!

Shamrock super shake

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Just my quick healthful version of the classic dairy decadence…

Frozen non dairy yogurt 1 cup
1.5 frozen bananas
3/4 cup of ice
1/2 avocado
Dash spirulina
Handful fresh mint
1/4 cup spinach
1 tablespoon peppermint extract
1 packet stevia
1/2 cup of non dairy milk of choice… or enough to blend in high powered blender
1 scoop of Vega vanilla protein powder

Cool factor: All natural green coloring from herbs and superfoods…!!

Blend it up and top with dried fruit of choice… make as thick and minty as you would like!! … make your own whipped topping if you have time, too!

…and yes, you could add some Jameson’s if you “must!” … a cream liquor would be my preference, though… cheers!!!

a Happy St. Patty’s treat!

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PONDERING PEPPERMINT-Gluten Free peppermint blondies!

I always like having sign with information placed near my baked goodies so folks can savor the treat… Here’s what I wrote in case you want to copy and paste and print for your own platter… 🙂 If you read this little blurb and find yourself intrigued– you can have the recipe that follows!!!

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COCONUT-PEPPERMINT-BLONDIE-BITES
vegan, gluten-free, almost guilt-free!
Not-too-sweet crumbley morsels with kisses
of dark chocolate and coconut chips with
just enough peppermint to ponder the season.

RECIPE
1 1/4 cup all purpose GF flour (used one with Cassava, coconut, and tapioca flours)
3/4 cup sweet brown rice flour
2/3 cup palm sugar (keep in mind Enjoy Life’s chocolate chips have sugar)
1 cup chocolate chunks (I use Enjoy Life and a stevia sweetened Lilly’s brand to reduce the sugar overall)
2-3 tablespoons flax egg in 1/4 cup of warm rice “mylk”
few dashes of Himalayan pink salt
dashes of freshly milled cinnamon
dashes of white pepper
splash of cherry brandy
1/2 cup coconut chips (I have Nutiva)
1/2 cup warmed coconut oil
drizzle of sunflower oil (can skip if conscious about your Omega 3-6 balance)
drip of vanilla extract
agave drizzle
peppermint candies crushed
Earth Balance vegan butter or similar

DIRECTIONS:
sift together all dry ingredients
mix up all wet ingredients with palm sugar to melt together and combine both sets of ingredients
add chocolate chunks last

butter your 8×8 pan with vegan butter and cover with peppermint candle crumbles
put mixture into pan–use moderate pressure and press down to prevent over-crumbley-ness
if your gut tells you the dough may be too dry and bit too crumbley, drizzle some agave over it before baking
Bake 375 at 25 minutes

Final touch…that makes this treat a treat!
Take out and sprinkle Lilly’s chocolate chips on top and put in oven until chips soften enough to spread. Spread evenly and sprinkle as much of the crushed peppermint candy bits on top as the chocolate will take!!! Let cool 🙂 and devour!

There is something about the unique texture of this and the subtle peppermint taste that is so cheerful and delectable… I took this to a holiday soiree and it was the first baked good to disappear!!!

I will definitely make this again.
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