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Mint Slice Brownie

Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free

Ingredients

Brownie

  • 230 grams pureed Sweet Potato measure after baking. To bake; place whole unpeel sweet potato in a moderate oven for 60-90 minutes or until nice and mushy inside.
  • 1 Tablespoon Coconut flour
  • 1/2 Cup Oil (I used Olive Oi if using Coconut oil melt it first)
  • 3/4 Cup Cocoa
  • 1/3 Cup plus 1 tablespoon Maple Syrup/Rice Malt Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • Dash of salt

Mint Cream

  • 6 Cups Spinach
  • 3/4 Cup Water
  • 1 1/2 Cups Coconut Cream The thickened cream taken from a can of coconut cream left in the fridge overnight. Discard the watery remains.
  • 5 teaspoons Maple Syrup/Rice Malt Syrup
  • 3 teaspoons Vanilla Extract
  • 1/2 or more teaspoon/s Peppermint Extract this will depend on the brand you use the desired taste
  • 2 teaspoons Gelatine

Chocolate

  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1/4 Cup Cocoa
  • 1 teaspoon of Vanilla Extract
  • Dash of Salt

Instructions

Brownie

  • Preheat oven to 160C/325Line and grease a 20cm square cake tin or a slice tin of similar size.
  • Place all the ingredients in a blender/food processer and blend until smooth.
  • Pour into the prepared baking tin and smooth the top.
  • Bake for 27 minutes.
  • Allow the brownie to cool completely before adding the mint cream.

Mint Cream

  • Place the Spinach in a small saucepan and add the water.
  • Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
  • Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence and gelatinand blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
  • Meanwhile sprinkle the gelatine over 2 Tablespoons of water (or left over watery creaand allow to bloom (thickefor 3-5 minutes.
  • Warm the gelatine mixture over low geat until it becomes a liquid again. Add to the blender and mix in.
  • Pour the Mint cream over the brownie and place in the fridge to set for at least 4 hours, or until set.

Chocolate

  • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
  • Allow the chocolate to cool slightly before pouring onto and spreading over the green cream.

Notes

To prevent the chocolate cracking use a hot knife to slice the Mint Slice Brownie.
Keep the Mint Slice Brownie in the fridge between serves.