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This recipe is wonderful. You can do this up as a dessert square or as a full cake to serve to guests for a special occassion. I made this recipe and asked David to try it and tell me what his first thoughts were. He said “Mint Fudge Oreos.” I gave an air-fist-pump and a firm YES! This is what I was going for!

This recipe is an all-natural alternative to your Mint Fudge Oreo cravings. I hope you enjoy it as much as we did!

If you want to see this recipe look absolutely gorgeous go here (I’ve made it as a cake for entertaining!): Mint Fudge Oreo Cake

If you love Oreos also check out our yummy Raw Oreo Ice Cream Sandwiches here and if you love chocolate mint check out our Chocolate Covered Mint Chip Ice Cream Bombs and our Chocolate Mint Fudge Pie here!

This recipe is no bake, vegan, raw, gluten free, and a chocolate mint Oreo delight!
 

Raw Mint Fudge Oreo Brownies

Makes 12-16 Squares

Chocolate Oreo Fudge Crust Ingredients:

  • 1 Cup Pre-Soaked (Overnight) Pitted Dates (If your dates are super soft you don’t have to soak them)
  • 1 Cup Raw Almonds
  • 1 Cup Natural Walnuts
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Cocoa
  • 1/4 Tsp Sea Salt
  • ¼ Cup Chia Seeds (Optional)
  • 1/3 Ground Flax Meal (Optional)
  • 8 Drops of Liquid Stevia (Optional – for sweetness)
  • ¼ Cup Dark Vegan Chocolate Chips

Chocolate Oreo Fudge Crust Directions:

  1. Using your large food processor bowl and blade process all crust ingredients until dough-like consistency.
  2. Tip – If your dates are dry and the dough is not sticking together add 1-2 Tbsp of water and process again.
  3. Grease an 8×8 baking dish or spring-form pan with a natural oil.
  4. Distribute crust evenly into the baking dish or spring-form pan pressing down.

Chocolate Fudge Ingredients:

  • 4 Avocados (Peeled and Pitted)
  • 1/4 Tsp Salt
  • 1 Tbsp Vanilla Extract
  • 1/4 Cup plus 2 Tbsp Coconut Syrup (Maple Syrup or Agave – to make this sugar-free you can use liquid stevia to taste)
  • 1/3 Cup Natural Cocoa
  • 1/2 Cup Melted Vegan Dark Chocolate Chips (Optional)

Chocolate Fudge Directions:

  • Melt dark chocolate chips and set aside to reach room temperature.
  • Place all pudding ingredients (including melted chocolate chips) in a food processor or blender and blend until smooth. Make sure to scrape down the sides occasionally.
  • Place fudge evenly on top of crust layer.
  • Place baking dish or spring form pan in the freezer and chill for 3 hours.

Tip – Feel free to reduce the amount of chocolate chips if you are not indulging.

Tip – Gently pick-up and set-down pan on the counter to knock out all air bubbles. This makes your topping very even.

Mint Whipped Topping Ingredients: (make this just before serving)

  • 1 1/2 Cups Solidified Coconut Cream (From pre-refrigerated canned or carton coconut cream – for more information click here)
  • 8-10 Drops of Liquid Stevia
  • 5 Drops Green Food Coloring (I used Natural)
  • 1/2 Tsp Peppermint or Mint Extract

Mint Whipped Topping Directions:

  1. Open 2 cans of coconut milk and scrape only the thick coconut cream from the top half of the can.
  2. Place all ingredients in your food processor (or use a hand-held mixer) using whipping attachment. Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
  3. Remove baking dish from freezer and layer Mint Topping over Chocolate Fudge Layer.
  4. Cut into squares and serve immediately.
  5. Enjoy!

Tip – Store in the refrigerator.

DAMY Members – This recipe is a treat option.

If you want to see this recipe look absolutely gorgeous go here (I’ve made it as a cake for entertaining!): Mint Fudge Oreo Cake
 
Vegan Raw Mint Oreo Squares
 
Vegan-Mint-Oreo-Fudge-Cake-
 
Raw Mint Oreo Squares
 

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.

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