Mint Cream Icebox Dessert W Raw Brownie Crust Recipe

Who knew that a meditative kitchen session could yield such a delectable blend of minty-fresh vibes and chocolatey goodness? Prepare yourself, because this no-bake mint chocolate slice is about to become your new favorite indulgence!

I love desserts that are both delicious and nutritious. That describes my Mint Cream Icebox Dessert with a Raw Brownie Crust.

Pureed raw walnuts and Medjool dates make the very delicious base for this dessert; you would never know that these two ingredients in the crust exist if they weren’t mentioned. Up top, the layer contains creamy cashews that have been blended into a texture that you would expect from a mousse or a whipped topping.

Peppermint extract rounds out the very divinely decadent profile of this dessert that you can eat, bit by bit, with no guilt.

Ingredients

• Raw Walnuts: Excellent source of healthy fats and omega-3s, adds a crunchy texture.
• Medjool Dates: Rich in natural sugars, provides sweetness and energy, high in fiber.
• Cocoa Powder: Packed with antioxidants, imparts a rich chocolate flavor, low in sugar.
• Cashews: Creamy texture, provides protein and healthy fats, essential for smooth filling.
• Coconut Cream: Adds richness and silkiness, provides healthy saturated fats.
• Maple Syrup: Natural sweetener, contains trace minerals, enhances sweetness.
• Peppermint Extract: Refreshing mint flavor, breath-freshening, aids digestion.

Ingredient Quantities

• 1 cup raw walnuts
• 1 cup Medjool dates, pitted
• 1/4 cup cocoa powder
• 1/4 teaspoon sea salt
• 1 1/2 cups cashews, soaked overnight and drained
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• A handful of fresh mint leaves (optional)
• Vegan chocolate shavings or chips, for garnish (optional)

How to Make this

1. Prepare a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal later.

2. In a kitchen blender, mix the walnuts, the dates, the cocoa powder, and the sea salt. Blend until the mixture becomes something you could call a ball and hangs together when pressed between your fingers.

3. Firmly and evenly press the brownie crust mixture into the bottom of the prepared pan. While you make the mint cream layer, place the pan in the freezer.

4. Clean the food processor and mix the soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla, and peppermint extracts until smooth and creamy.

5. Sample the mixture, and if you wish, add several fresh mint leaves for an added boost of mint flavor. Blend once more until everything is well incorporated.

6. Take the crust out of the freezer and pour the mint cream over the brownie base. Spread it evenly with a spatula.

7. Vegan chocolate shavings or chips can optionally be used to garnish the top.

8. Put the pan in the freezer and cover it with plastic wrap. Let it sit for at least 4 hours or until very firm.

9. When set, free the dessert from the pan by using the parchment overhangs, and allow it to sit at room temperature for approximately 10 minutes before cutting into it.

10. Slice and serve. Any leftovers should be stored in the freezer.

Equipment Needed

1. 9×5 inch loaf pan
2. Parchment paper
3. Blender
4. Food processor
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Plastic wrap
9. Knife

FAQ

• Can I use regular dates instead of Medjool dates?You can use normal dates, but Medjool dates give you that soft, sweet texture that’s perfect for a crust.
• How long should I soak the cashews?Let the cashews soak overnight, or for a minimum of 8 hours, to guarantee that they blend into a smooth cream.
• Is there a substitute for coconut cream?Full-fat coconut milk can be used; just make sure to use the thick, creamy part from a chilled can.
• Can I use almond extract instead of peppermint extract?The flavor profile will change if you use almond extract; it is not recommended and it is best to use peppermint for a refreshing mint flavor.
• What is the best way to melt coconut oil?Gently heat coconut oil in a microwave or use a double boiler to melt it. This method prevents you from losing all the beneficial compounds that make coconut oil a healthful addition to your cooking.
• How do I store this dessert?Keep the dessert sealed in an airtight container and frozen for no more than 2 weeks. Only remove from the freezer when you’re ready to thaw and serve. Serve slightly thawed.
• Can I omit the fresh mint leaves?Optional fresh mint leaves make for an added minty surprise in a dessert that’s already quite minty.

Mint Cream Icebox Dessert W Raw Brownie Crust Recipe Substitutions and Variations

Instead of using raw walnuts, you can use either raw almonds or pecans.
Substituting for Medjool dates can be done using regular dates, but it may be necessary to soften them first by soaking them in warm water.
Raw cacao powder can be used in place of cocoa powder. Result: a more flavorful dish!
Use full-fat chilled coconut milk, using only the solid part, instead of coconut cream.
In the absence of coconut oil, melted vegan butter or another neutral vegetable oil, such as avocado oil, can be used.

Pro Tips

1. Blend Consistency To achieve a perfect crust, make sure the walnut-date mixture is blended until the texture resembles a sticky dough. If it’s too crumbly, add an extra date or two to help it bind.

2. Soaking Cashews For a smoother mint cream layer, ensure the cashews are soaked in water overnight (or at least 4-6 hours). If you’re short on time, you can speed up the process by soaking them in hot water for 1-2 hours.

3. Coconut Cream Use only the thick, separated part of the coconut cream for the creamiest texture. Avoid any watery liquid that may be at the bottom of the can.

4. Peppermint Extract Adjust the amount of peppermint extract according to your preference. Start with 1 teaspoon, taste the mixture, and add more in small increments if you desire a stronger mint flavor.

5. Serving Tip When ready to serve, let the dessert sit at room temperature for about 10 minutes. This not only makes slicing easier but also enhances the creamy texture of the mint layer, offering a more enjoyable eating experience.