by Karen Swan
I have a thing for mint. Back in the day, I was the girl who ordered the spearmint milkshake when all my friends were ordering chocolate or caramel. I can eat a bag of spearmint lollies without taking a breath. Sugary, minty treats aside, I have now come to appreciate the beautiful flavour of fresh mint, whether shredded in a salad, wrapped in rice paper rolls or simply steeped in some hot water as a lovely tea. My son, it seems, has inherited my love of fresh mint and can happily help himself to the fresh leaves as we potter around the garden.
When paired with mint, chocolate reaches perfection in my books. So, I’ve fiddled around a little with the raw brownie recipe from last year and added a heap of fresh mint leaves to both the brownie and the icing. You may like to use more or less than I specify; it’s really up to you.
I have absolutely no restraint when it comes to these minty, chewy, chocolate treats. I do hope you like them!
For the brownies:
2 cups almonds
3/4 cup cacao powder
10 lovely, soft, fresh Medjool dates – pitted
1/3 cup honey
1 full cup (tightly packed) of fresh mint leaves
For the Icing:
2 ripe avocados
1/4 cup loosely packed mint leaves
1/2 cup honey
1/4 cup cacao powder
1/4 cup coconut oil
2 T vanilla
For the brownies:
Combine the almonds and cacao powder in a food processor and process to a crumble.
Add the dates, honey, mint and salt and combine until the mix comes together as a dough.
Line a baking tray with paper and press the mix evenly across the base.
Place in the fridge while you make the icing.
For the icing:
Process all the ingredients in the food processor and blend until smooth.
Spread over the brownies (it makes a thick layer) and pop back in the fridge to set.
Store in an airtight container in the fridge or freezer.
If kept in the freezer, leave them out for 10 minutes or so to soften before eating.