Wednesday, October 17, 2012

No-Bake Mint Brownies

Clean eating has changed my life in many ways, but one particular change was definitely unexpected. Growing up, I was never a huge fan of chocolate, and most certainly wanted nothing to do with dark chocolate. I viewed chocolate simply as a vehicle for delivery of other delicious things such as mint (my favorite) or peanut butter filling, almonds, raisins... you get the picture.
As clean eating adjusted my taste buds, I came to have an appreciation for a nice high quality piece of dark chocolate. While it still wouldn't be the first thing I reach for, I do enjoy the smooth, velvety texture and deep, complex flavors. (Just don't ask me to eat cacao nibs. I'm not THAT appreciative yet!)
Naturally, brownies were never something I would go nuts for, but when I stumbled on this recipe for no-bake mint brownies, I just had to try them. Clean dessert + mint + quick to prepare = a happy balanced baker who doesn't actually have to bake! I was so in love with these after making them, that I went out the next day for a jumbo bag of dates so I could make more. These brownies are super dense and fudgy, and I love the little crunch from the bits of walnut.

 I found that the amounts in the original recipe didn't fill an 8x8 pan without being paper thin, so I scaled up the whole recipe to yield a decent sized brownie.
No-Bake Mint Brownies
No-Bake Mint Brownies Source: Adapted from Chocolate Covered Katie via Eva Bakes
Yield: 16 brownies

  • 2 cups walnuts 
  • 2 and 1/2 cups pitted dates (make sure to use whole, not chopped dates) 
  • 2 tsps vanilla extract 
  • ½ cup cocoa powder 
  • 10 drops of pure peppermint extract (you can add more or less if you like, I felt like this was a good middle-of-the-road amount) 
  • Chocolate chips or cacao nibs (optional) 
  • Dash of salt (optional but recommended)
  1. Combine all ingredients, using a food processor or blender. Press evenly into an 8x8 inch pan. Chill in the refrigerator for at least 30 min to help firm up the brownies for slicing. Slice into 16 squares and serve. I stored these in the refrigerator because I liked them chilled!

1 comment:

  1. Made some with almond oil instead of peppermint. Lovely thank you.