YUP, a winter twist on the delicious Fitness and Fuel High Protein Brownies you love! But we’ll cut the espresso so the peppermint flavor can be the star today.
INGREDIENTS
As always, please bake with organic ingredients for YOUR health!
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 cup pitted dates (about 10) *See: Baking with Dates
2/3 cup boiling water
2 tbsp coconut oil or flesh from 1 small ripe avocado
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp stevia
15 oz can black beans, drained & thoroughly rinsed
2 eggs
Optional toppings:
1/2 cup Peppermint Chocolate Mousse
* Prepare RAW VEGAN CHOCOLATE MOUSSE as instructed, adding 1/2 tsp peppermint extract while blending.
1 tiny organic GMO-free candy cane, finely crushed
DIRECTIONS
Line bottom and sides of a 9×9 inch square pan with parchment paper. Preheat oven to 350 degrees. In large bowl sift together cocoa powder and baking powder and set aside.
To soften dates for puree, place dates in heat safe container and cover with boiling water. Allow to sit for 2-3 minutes. In food processor or blender, puree dates and their water, black beans, coconut oil or avocado, vanilla, peppermint extract and stevia…until no beany lumps remain. If blades stick, turn off machine and add some warm water by the tablespoon. With rubber spatula stir bottom of blender to lubricate the blades. Add eggs and pulse a few times to mix but not overbeat.
Pour mixture over dry ingredients and stir with wooden spoon until moistened. Spread batter evenly in the prepared pan. Sprinkle with crushed candy cane now if you choose not to frost first with Peppermint Chocolate Mousse. Bake 22-30 minutes. Remove from oven when you’ve achieved a very soft solid in center. Brownies firm more as they cool.
Allow to cool thoroughly before frosting with PEPPERMINT CHOCOLATE MOUSSE. After frosting, sprinkle with crushed candy cane. Store covered in fridge to extend shelf life.
Cut into 36 1 1/2-inch squares. Enjoy 2 squares as a serving.
