Raw Minty Brownie Bites

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2 layers of chewy raw brownies buried underneath a layer of mint cream and fudgy chocolate frosting. Rich, chocolatey, mint-fresh, and perfect for St. Patty’s Day next week!


  • 2 1/2 cups raw almond meal*
  • 2 1/2 cups dried shredded coconut
  • 1 cup sprouted buckwheat flour or additional coconut
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup raw coconut nectar
  • a few large handfuls organic spinach
  • 1/4 cup raw cacao powder
Mint Cream
  • 1/2 cup raw cashew pieces (preferably soaked overnight)
  • 2 Tbsp coconut water
  • 1/2 cups fresh young coconut meat (or additional soaked cashews if not available)
  • 2 Tbsp raw coconut nectar
  • 1/8 tsp sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 tsp peppermint extract
  • 1 small handful spinach
  • 2 Tbsp raw coconut oil (warmed to liquid)
Fudge Glaze
  • 1/3 cup cacao powder
  • 1/3 cup raw coconut nectar
  • 1 Tbsp raw coconut oil, warmed to liquid
  • 1 tsp pure vanilla extract
  • a pinch sea salt


  1. For the cake, combine the almond meal, coconut, buckwheat flour, and sea salt in the food processor and process until finely ground like flour. vanilla, coconut nectar, peppermint extract and spinach and process until smooth and evenly blended.
  2. Remove half the batter from the food processor and set aside.
  3. To the remaining half in the processor, add the 1/4 cup cacao powder and process until blended.
  4. Place the chocolate dough on a lined dehydrator sheet, and use a rolling pin and your hands to create an even square about 3/4 inch thick.
  5. Roll the green dough out in the same fashion and place on top of the chocolate, pressing down so they stick together into one large piece.
  6. Dehydrate** at 115 for about 8 hours, until dried but still moist in the center.
  7. For the mint cream, combine all ingredients except the coconut oil in the food processor and process until smooth. With the motor running, add the coconut oil and process a minute longer.
  8. Spread the mixture over the brownies, and place in the freezer to set for about an hour.
  9. For the fudge glaze, whisk together all ingredients in a bowl until smooth (adding more coconut oil if too thick, and more cacao if too thin) and a spreadable fudgy frosting consistency.
  10. Spread over the mint cream layer on the brownies, and place in the freezer for about 5 minutes. Cut into small 2x2 inch squares.


*I use soaked, dried almonds which have been ground in the food processor to flour, but you can also use almond pulp that has been dehydrated. **If you do not wish to dehydrate and do not mind the brownies a little softer at room temperature, you can just refridgerate them for a few hours to firm up instead of the dehydrating.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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