By TheRawFoodCoach.com’s resident teacher, Nina Dench
SERVES: Many (or not!)
Mint ice cream meets chocolate brownie – smooth, cool and creamy!
EQUIPMENT
Juicer, Blender, Food processor, Spring-form tin
Chocolate Brownie Base Ingredients
2 cups ground almonds
½ cup cacao powder
¼ cup agave syrup
2 Tablespoons coconut butter/oil
Pinch of salt
Directions
1. Mix all ingredients well in food processor.
2. Press into spring-form tin.
Mint Cream Filling Ingredients
3 cups cashew nuts
1 cup water
1 cup agave syrup
25g fresh mint juiced with 1 cup water
4 Tablespoons mint extract
1 Tablespoon coconut butter/oil
Directions
1. Blend until smooth.
2. Pour on top of chocolate brownie base.
Mint Chocolate Topping Ingredients
1½ cups cacao butter
1 cup cacao powder
¼ cup agave syrup
1 Tablespoon carob powder
1 Tablespoon coconut butter/oil
1 Tablespoon peppermint extract
Directions
1. Melt cacao butter (place bowl in tub of hot water or in dehydrator).
2. Mix remaining ingredients with cacao butter.
3. Drizzle over mint cream filling.
4. Place in freezer until ready to serve.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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