• For the brownie base:
    • 1 ½ cups/ 180g raw pecans
    • ¼ cup/20g cocoa powder
    • 5 large very soft medjool dates, pitted
    • 1 Tablespoon/15ml maple syrup
    • ½ teaspoon vanilla extract
    • Pinch of sea salt
  • For the peppermint mousse:
    • 6oz/170g best quality bittersweet chocolate (at least 70%), chopped
    • 5oz/148ml filtered water
    • ½ teaspoon natural peppermint extract
For the chocolate ganache:
  • 1/4 cup/60ml maple syrup
  • 2 Tablespoons/30g extra virgin unrefined coconut oil (melted)
  • ¼ cup/20g cocoa powder
  • Pinch of sea salt


To make the brownie base:
    • Line a 9×5 inch pan with parchment paper, set aside.
    • Place pecans and cocoa in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).
    • Add the rest of the ingredients and process until the dough starts to come together. Press firmly into parchment lined loaf pan.
    • Place in freezer while making the mousse and ganache topping.
To make the peppermint mousse:
  • Fill a large bowl with ice and cold water, set aside.
  • Combine chocolate and water in a medium-sized heat-proof bowl set over a medium-sized pan of simmering water (don’t let the bottom of the heat-proof bowl touch the water) and melt the mixture over low heat, stirring until fully melted and smooth.
  • Remove the mixing bowl sitting on top of the pan, wipe the bottom and carefully set into the ice water bowl. Add the peppermint extract.
  • Whisk the chocolate mixture for about 3 to 5 minutes or until it lightens in color and thickens and creates ribbons. Do not over-whip or your mixture will become grainy and break. (If you whip the mixture too long just place the bowl back onto the heat, re-melt and re-whip.)next step

Leave a Reply

Your email address will not be published.