Whoa, I’m glad this Monday is over! Not a super way to start the week scrambling and rushing to a dentist appointment I forgot about. I want the weekend back. Oh well, how about just revisiting it with an awesome raw chocolate mint frosted brownie I created for Father’s Day? But first an insane salad creation that not even hubby would try, but I really enjoyed.
That is coated in sauerkraut and Kristen’s Hemp Seed Curry sauce. I first created the salad and coated it in leftover hemp curry sauce, then curiously noticed the fresh sauerkraut container in my fridge. After some quick googling confirming the flavors would be edible together, I lobbed it in and thoroughly tossed. Wow! spicy curry actually complimented the sauerkraut nicely making a mellow, but punchy flavor. If you’re feeling daring, I highly recommend it!
My dad has is a huge fan of anything mint chocolate – ice cream, cake, candy – it’s all good. There’s a chocolate mint plant blowing up in our garden.
And a freezer full of almond milk pulp to use up. So I recipe surfed for inspiration and came up with this:
Almond Mint Chocolate Brownies
- 3 cups almond pulp
- 3/4 cup carob powder
- 1 cup pitted dates
- 25 mint leaves
- 1/4 tsp. pink salt
- 1/4 cup maple syrup or agave nectar
Process almond pulp, carob powder, mint leaves, salt and maple syrup in a food processor until well mixed. Add dates as food processor is running and process until mixture is evenly mixed and sticky. Press mixture into a 9″ brownie pan or cake pan.
Frosting
- 1/4 cup carob powder
- 2 avocados
- 3/4 agave nectar
- 2 tbsp. coconut oil
- 1 tbsp. vanilla
Blend all ingredients in a blender and evenly spread mixture over the brownies. Chill for 30 minutes in fridge before serving.
It makes about 9 servings and was a big hit with the family – no leftovers! The mint flavor is pretty strong, but also fresh and not too heavy.
I also threw together a huge salad with Kristen’s Miso Hemp dressing and helped my sister create a curry quinoa side for dinner. I skipped the beef roast. :-)
The dressing was wonderful, kind of a zestier, richer version of ranch. And the entire salad disappeared too. That was great, but I didn’t have leftovers. :-P
Links:
between the miso hemp dressing and the hemp curry sauce, you are hemp-alicious! I have to say, I enjoy hemp seeds but they are not something I work with frequently. However that cheezy nacho dip i made this weekend was good…but spicy! Omg needed to cut the chili powd wayyyy back! Ever since going raw/vegan and just really cleaning up my diet, I cannot handle heat like i could say 10 yrs ago when i was far less careful. Digress.
Ok the brownies..NICE! The frosting is like my choc mousse recipe except just thinned out and i always say, that mousse makes FAB frosting. Ok so you are a carob girl. Not a cocoa powd girl. Surprising! I woulda thought cocoa. I am not much for carob. It’s fine but i prefer cocoa. But..if i ever have a vat of almond pulp on my hands, i am all over these!
About a year ago i posted raw vegan brownies…all the time! I used dates and walnuts in them not almonds. They were so good and decadent. May have to revisit those….
:)
Those brownies look SO good! My hub is a huge mint + chocolate fan, so he would LOVE those!
That looks so amazing! I could really go for one about now. =)