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!

NUTS FOR RAW PECAN PIE BITES

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COMPLEX AND SUPER INDULGENT with out anything “bad for you”… unless, of course, you eat them ALL yourself–but Thank goodness THANKSGIVING does say GIVING –You will be thankful you made these and your recipients will give THANKS, too!!! I promise… my hard to please parents actually said, “oh! these are tasty” (In Korean, of course!) ENJOY…  My version is inspired by the amazing NouveauRaw.com site… one of the best online resources of raw foodies!

NUTS FOR PECAN PIE BITES

INGREDIENTS

Crunchy Crust:

1.5 cups raw macadamia nuts, 3/4 cup raw buckwheat groats, 3/4 raw walnuts & dashes of salt

Gooey Center:

2 cups of date paste (I get mine from my farmers market. Soften with some warm water if not already moist enough)

1/8 cup of raw honey or use agave if you prefer (totally optional… it’s sweet enough without adding)

1 cup of raw pecans soaked

dashes of cinnamon, cayenne, ground ginger, & salt

Splashes of rum and almond extract

PUTTING IT TOGETHERwpid-20141125_123513.jpg

Put your crust ingredients into the food processor and work only until it’s crumbly and you still have some whole buckwheat groats.

Place in your parchment lined and lightly greased springform pan. Press down to bind ingredients more compactly.

This is the tough part

This is the tough part

For the filling, food process the soaked pecans into a moderate powder–not too fine;not too coarse.

In your high powered blender (I like my Vita-mix.), blend up date paste, your water drizzles if you need it to mix, honey, spices, and extracts.

Add in your pecan powder and blend through.. Don’t make it too mushy and watery b/c your gooey center will not set and be too runny to be giftable!!!

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cross section after chilling

Layer your gooey goodness on top of your crust and smooth out top.

Layer the top with your chopped and whole pecans to finish.

Chill in fridge.  Cut when cooled after a few hours. Place in freezer…eat and share!

The buckwheat groats really give this soft-middle dessert a nice crunch that’s even more delightful than the pecan texture!

Dessert for breakfast folks~ 🙂  or at least for me !

Blessings!