Raw mint brownie cake
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It’s almost time to say goodbye to 2011. Can you believe it? I know most of you are now reflecting on the year that was, thinking about all your memorable moments and making lists of how to live better in 2012.
While I typically don’t make new year resolutions, I do try to take some time out during the last week of the year to brainstorm things I’m interested in exploring at some point in the next 365 days. Each year I come up with something new. That something doesn’t involve dieting, exercising or resolving to quit a bad habit. Quite simply, it involves something that makes me happy. In 2012, is there something you can do that makes you happy?
Of course, writing this blog will remain a highlight. I feel incredibly grateful that it has connected me with so many other inspiring bloggers, loyal readers and compassionate activists. I have all of you to thank for filling my life with love, support and inspiration.
Since the holiday season isn’t over quite yet, I have one last gift to share with you. This raw mint brownie cake is a spin-off of one of the more popular recipes on ADC—my raw coconut brownies. It is also one of a few dessert options I brought for Christmas Day dinner at my mom’s place, but it might just be the perfect way to top off the year this weekend—and welcome 2012 in a healthy new way.
I hope this treat is a hint of what’s to come in 2012: simplicity, healthfulness and chocolate!
By the way, if you haven’t yet seen the gorgeous holiday recipe collection from Sarah of My New Roots, you’re missing out. It’s a collection of recipes from her first ever Holiday Reader Recipe Challenge, and it’s free! My recipe for raw Nanaimo bars is included in the PDF book.
Happy new year!
PrintRaw mint brownie cake
Yield: one 6-inch cake
Ingredients:
For the mint goji berries:
- 1/4 cup goji berries
- 1/4 cup water
- 1/2 tsp pure mint extract
For the brownie cake:
- 1/2 raw oat flakes (use certified gluten-free, if necessary)
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 3/4 cup chopped dates, soaked and well drained
- 1/4 cup raw cacao powder
- 1/4 tsp salt
- 1 tbsp soaking water from goji berries, or as needed
For the frosting:
- 6 tbsp coconut butter, softened
- 1/4 cup raw agave nectar
- 2 tbsp raw cacao powder
- 1/4 tsp pure mint extract
Directions:
For the mint goji berries:
- In a small bowl, mix the water and mint extract together. Add the goji berries and allow them to soak for 5 to 10 minutes. Drain well.
For the brownies:
- Using a food processor, process the oats to flour. Add the almonds and walnuts and process to a fine meal.
- Add the cacao powder and salt and pulse to combine.
- Next, add the dates and process until the dates are broken down and combined. Finally, add the soaked goji berries and soaking water, as needed, and pulse until the mixture comes together in a dough ball.
- Press the mixture evenly into a 6-inch springform pan and set in the freezer while you make the frosting.
For the frosting:
- In a small bowl, combine all ingredients and stir until smooth. Do not overmix or it will start to separate and become oily.
- Remove the pan from the freezer and smooth the icing over top of the brownies, smoothing out with an offset spatula or the back of a spoon. Return the pan to the freezer until firm. Sift cacao powder and coconut on top of the cake, slice and serve, or store in the freezer for up to one month.
