Andes Mint Chocolate Brownies
Experience the perfect blend of rich chocolate and refreshing mint with our Vegan Mint Chocolate Brownies! This whole food plant-based recipe uses wholesome, natural ingredients to create a dessert that's both satisfying and guilt-free. Vegan and gluten-free, these brownies are ideal for any gathering or a quiet moment of sweetness at home. Savor a delightful treat that everyone can enjoy!
Ingredients
Chocolate Brownie Layer
- 15 ounces chickpeas cooked, drained and rinsed
- ¾ cup deglet dates or medjool dates
- ½ cup peanut butter
- ½ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup soy milk unsweetened, or plant based milk of your choice
Mint Cream Layer
- 1 cup cashews
- ⅓ cup deglet dates or medjool dates
- 1 tsp peppermint extract
- 1 tsp matcha powder optional
- ½ cup water plus a tablespoon extra if needed
Chocolate Frosting
- ½ cup deglet dates
- 2 tbsp almond flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ½ cup hot water
Instructions
Chocolate Brownie Layer
- Preheat oven to 350°F.
- Add all ingredients to a food processor and blend until mixture is blended well and sticks together.
- Press into the bottom of a parchment lined 8 or 9 inch brownie pan.
- Bake for 25 minutes.
Mint Cream Layer
- Add all ingredients to a blender and blend until mixture is silky with no lumps.
- Pour mixture onto the top of the brownie layer and smooth the top.
- Chill in the fridge for a couple hours.
Chocolate Frosting
- Add all ingredients to the blender cup and blend until silky with no lumps. If there are still small date chunks, you can pour mixture through a sieve to catch the lumps.
- Pour over the chilled Mint Cream layer and smooth the top very carefully so that it doesn't mix into the mint layer.
- Chill overight.
Notes
For the Mint cream layer and the Chocolate Frosting: To make it easier to blend, add all ingredients to the blender cup and let sit for a couple hours.
Nutrition
Calories: 174kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 137mgPotassium: 289mgFiber: 4gSugar: 11gVitamin A: 32IUVitamin C: 0.4mgCalcium: 37mgIron: 2mg
Yum!
Can I use canned chickpeas?
Yes
Looks great
Hi…Can these be frozen…?
Thanks Dale
I haven’t tried freezing them, sorry, but I think they would do ok. I would leave them uncut if you do.
Hi. What can you substitute for almond flour thanks
My food processor didn’t like it but my mouth did!!!
It locked up my Cuisinart food processor trying to blend the brownie mixture. I may have to buy a bigger more powerful one just for this recipe it’s so good.
can i cut down on the dates? it sounds like a lot. I don’t tend to like things very sweet.
thanks.
Sure, you can adjust the dates to your preference.
Worth the work. They become more delicious each day as the peppermint permeates the brownie.
These are so yummy! To help my food processor I put the dates and water together in the microwave briefly to soften the dates. They really did taste like Andes Mints! So delicious and guilt free! Thank you so much for sharing!
Can you use medjool dates? What’s the significance of the deglet noor :0
You can use either. I usually use deglet because I can get them cheaper.
This was a great dessert for my son’s birthday! Heating the mint frosting ingredients to soften and then using a handheld immersion blender helped me to blend the frosting to a smooth consistency.