Mint Chocolate Brownies, layers of moist rich brownie, sweet cooling mint cream and then a divine mint chocolate that is crying out to be made into a mint chocolate bar.

I’ve always loved mint creams! Hands up if you remember those ones that actually contained peppermint oil! I think that they were made by Bassetts. My parents would hand them out sparingly on long car journeys and my sister and I would compete to see who could make theirs last the longest!

They had a sugary crispy outside that would melt on your tongue and then a smooth creamy cooling inside. I loved them. It was something that resembled this sweet cooling middle that I was looking to capture for the mint cream layer of my Mint Chocolate Brownies.

After a little (hmm hmmmm) experimentation I finally found the perfect mix…………………..

Soaked cashew nuts - making it really creamy. Coconut Oil – allowing it to firm up and set.

Sukrin’s all natural icing sugar alternative stevia mix – for a little, calorie-free, coolness. Agave Nectar – for a little extra sweetness.

And of course real peppermint oil – for that all important authentic peppermint taste.

Honestly it is perfection.

Now I’m thinking peppermint creams…………..yum!!!!!!!!!!!!!

One thing I would mention is that to make a more ‘spreadable’ mint cream pop it in the freezer for an hour to set and you’ll find you can just stir it and it is the perfect spreadable consistency. You could leave it overnight in the fridge for the same results but hey, you’d also have to wait to eat them!!!

Mint Chocolate Brownies Prep Time: 20 mins                Bake Time: 10 mins                     Set Time: 3 hrs                     Makes 24 Squares

Ingredients: Base: ½ Cup Cashew Nut Butter ½ Cup Almond Flour ½ Cup + 2 tbsps. Maple Syrup 2 tbsps. Flaxseed ¼ Cup Cocoa Powder 1 tsp. Powdered Vanilla 1 tsp. Peppermint Oil 1½ tsp. Baking Powder ½ tsp. BiCarb ¼ tsp. Himalayan Salt   Mint Cream Layer: ½ Cup Cashew Nuts (soaked) ½ Cup Coconut Oil (melted) ½ Cup Powdered Sugar free sugar (I used Sukrin stevia mix) ¼ Cup Agave Nectar 1 tsp. Peppermint Oil 1 tbsp. Non Dairy Milk   Mint Chocolate Topping: 3 tbsps. Cocoa Butter ¼ Cup Cashew Nut Butter ¼ Cup Powdered Coconut Sugar 2 tbsps. Cocoa Powder 1 tbsp. Maple Syrup 1 tsp. Powdered Vanilla 1 tsp. Peppermint Oil 1 tbsp. Non Dairy Milk

Instructions: 1) Preheat the oven to 170˚   2) In a bowl combine thoroughly all the ingredients for the base then spoon into a lined 7” x 11” baking pan and place in the oven for 10 mins. Remove from the oven and allow to cool.   3) Blend together all the ingredients for the mint cream layer until completely smooth. Pour into a bowl and place in the freezer for an hour.   4) Remove from the freezer – you should be able to spread it over the base.   5) Melt the cocoa butter in a bowl over a saucepan of boiling water.   6) Remove from heat and slowly stir in the cocoa powder and coconut sugar.   7) Add all the other ingredients and stir until smooth. Spread over the mint cream layer and place in the fridge to set for 2 hrs.   8) Once set use a warm knife to cut into squares.   9) Store in the fridge to keep the mint cream layer firm. :)

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