Raw Peppermint Brownies (vegan + gluten free)

I use a wonderful recipe by Oh She Glows to make these amazing raw brownies whenever Ryan gets a sweet tooth. I love her recipe as is, but like it even better with the addition of some peppermint! I made these for a party awhile ago and everyone said they taste like Fannie May chocolate mint bars.

Oh She Glows is also an amazing photographer, so I'll toss in one of her photos since they are so much better than mine:

Mine aren't nearly as pretty, but are even tastier! Ryan doesn't really like walnuts, so I process them all until they are powdery rather than leaving some as chunks.

The only issue I've had with these is that sometimes maple syrup doesn't want to stay combined with the top layer. It seems less likely to separate if the bottom layer is nice and cold before you put the top layer on, and if you mix and add the top layer quickly.

Raw Peppermint Brownies:
Serves 16 (or 2... depending on if you want to share ;)

FOR THE BROWNIES:

• 1 cup raw walnut pieces
• 1/2 cup hulled hemp seeds
• 1.5 cups pitted Medjool dates* (approx. 275g)
• 1/2 cup raw cacao powder or dutch-processed cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon pink Himalayan salt or fine grain sea salt

FOR THE HOMEMADE CHOCOLATE TOPPING:

• 1/2 cup virgin coconut oil
• 1/2 cup raw cacao powder or dutch-processed cocoa powder
• 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
• small pinch pink Himalayan sea salt (or fine grain sea salt)
• 1/4 teaspoon pure vanilla extract
• 1 1/2 tsp peppermint essential oil or extract (I used Young Living Essential Oil)

Directions:
1. Put walnuts through a food processor until they are very small pieces, almost sand textured.

2. Add the dates and hemp seeds and process until fine and sticky. It should look like a larabar consistency. Add cocoa powder, vanilla and salt and process until combined. 

3. Line an 8x8 square dish with parchment paper. I find it easiest to make a 10x10 square of parchment and cut in 2 inches at each corner towards the middle. Then the parchment edges will overlap and fit perfectly into the dish. 

4. Put dough into the parchment line dish and spread out and press into an even layer with a spatula or your fingers. Put into the freezer for at least 10 minutes.

5. Melt coconut oil over low heat on the stove or for about 15-20 seconds in the microwave. Add all other ingredients and stir to combine. Pour over the brownie layer and put back into the freezer for at least 1 hour. 

6. To serve, lift brownies out of the dish by lifting the parchment paper. Cut slowly with a sharp knife that has been run under hot water to warm the blade. This will keep the top layer from cracking. Instead it will melt through the top layer where you want the pieces cut. 

Keep the finished brownies in the freezer, or the top layer could melt and separate!