If you’re looking for a healthier way to indulge in brownies, you may have already made one of these from the blog: vegan, protein packed brownies / cacao + carob brownies / banana brownies / 3 minute grain-free brownie bowl / low sugar high protein black bean brownies / beetroot brownie / no-bake plant protein power brownies.
Adding to the array of healthy and delicious chocolatey goodness, is today’s mint-chocolate version. Full of fibre, antioxidants and vegan-friendly, these are easy to make and a little to easy to eat…. If you cut them into small bite-size pieces, it’ll make around 30 squares, so you could whip them up for a get-together or for the whole family to dive into throughout the week.
- 1 1/2 cups good quality oats
- 2 tbsp coconut flour or ground almonds
- 1 handful dates, soaked in warm water for 30 minutes beforehand
- 3 tbsp agave, coconut nectar, honey or 3 tsp stevia
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 cup coconut oil, melted
- a few squares of good quality dark chocolate
- splash of milk of your choice
- Pre-heat the oven to 180C
- Add all ingredients to a food processor and blend until a thick dough-like consistency is formed. Try adding the dates bit-by-bit so they spread evenly through the mixture.
- Grease a baking dish with a small amount of coconut oil
- Remove the mixture and press into the baking dish
- Bake for roughly 15-20 minutes
- Remove from the oven and grate the chocolate over the top – doing it at this point means it’ll melt into the brownie.
- Leave it to cool for a few minutes
- Remove carefully from the dish and leave to cool fully on a wire rack
- Slice into squares and store in the fridge for up to a week