This Vegan Mint Chocolate Brownie recipe is loaded with healthy whole foods plant based ingredients and is the perfect chilled brownie recipe! Perfect for Saint Patrick's Day, or a regular weeknight treat, these mint chocolate brownies are sure to be a crowd pleaser! This brownie recipe is: vegan, oil-free, gluten-free, and refined sugar-free!
3tablespoonPlant based milk of choiceI used coconut
Instructions
Begin by making the brownie layer. Preheat your oven to 350. If your oat flour is not pre-made, blend the oats into a flour.
Combine raw almonds, medjool dates, plant based milk, apple cider vinegar, and vanilla extract to a blender and blend until super smooth (about a minute on high).
Add the mixture to a bowl with the remaining brownie remaining ingredients.
Pour into a nonstick brownie pan and bake in the oven for 40 minutes. Remove and allow to cool on the counter for 10 minutes. Cover and place in the freezer for 30-40 minutes (or until chilled).
While the brownies are chilling, make the mint frosting layer by combining all ingredients in a blender and blending until smooth. Once smooth place in the freezer.
When you're ready to assemble the brownies, make the ganache. Add chocolate and plant based milk to a double broiler, and melt.
To assemble the Mint Chocolate Brownies, scoop the frosting on top of the brownies and smooth to a flat surface. Pour the ganache over, and spread with a knife. Place in the freezer for 5 minutes. Serve and enjoy!
Keyword fudgy brownie, mint chocolate brownies, vegan mint chocolate brownies, vegan Saint Patrick's Day