This week our resident Vegan chef, Sussana, gives us her more-than-easy Chocolate and Mint Brownies recipe.
2 cups of raw pecan nuts (or other nut of choice)
1 cup of chocolate chips (preferably raw)
5 tablespoons of date paste
2 oz. of raw cacao powder
2/3 tbsp of raw coconut oil
Peppermint extract or essential oil, 2 drops (or other extract, like orange, vanilla or pear)
In a food processor Combine the pecans, chocolate and cacao powder.
Mix well and be careful not to overmix the dough.
Add the date paste and the extract.
Add the coconut oil and mix until everything is combined.
Press the dough into a baking dish or moulds.
Put into the fridge and once firm cut into squares.
How to make the date paste:
1 cup of raw dates, preferably Medjool dates
Water to cover the dates
Soak the dates until soft, drain them (keep the water) and put them into the blender with few tablespoons of water.
Process until you have your date paste.
For a thinner paste, add more water.
It will keep into the fridge for a month, properly stored.