Can you believe it gets its pretty green colour naturally from the amazing @coconutgreens? This also means you get a hidden side of veggies with your dessert 💚
🌿 Chocolate base:
8-10 medjool dates, pits removed
2 tbsp raw cacao
1 1/4 cups almonds
5 tbsp buckinis
🌿 Peppermint creme layer:
1 scoop @coconutgreens powder
1 cup cashews pre-soaked
1/2 tin chickpeas rinsed and drained
maple syrup or liquid stevia to taste (I used a few tbsp pure maple)
1-2 tsp peppermint extract
1 tbsp almond butter
3 tablespoons coconut oil
🌿 Chocolate top layer:
Either @greenandblacksaustralia smooth dark chocolate melted or melted coconut oil, maple and cacao for an easy homemade chocolate.
Sprinkle with cacao nibs for added crunch and goodness!
🌿 Blend base ingredients in a food processor until sticky and well ground. Press into a brownie tray, lined or unlined.
🌿 Process or blend all peppermint creme layer ingredients, scraping down sides intermittently until you reach a smooth cream consistency. Add a splash of plant milk if needed to assist with combining but don’t overdo it!
🌿 Spread over the base and smooth out.
🌿 Pour over the melted chocolate or home-made coconut oil chocolate mix and refrigerate for approx 2 hours, until firm. This slice is on the softer side so be gentle when cutting and taking it out of the brownie tin.