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:
- Using your large food processor bowl and blade process all crust ingredients until dough-like consistency.
- Tip – If your dates are dry and the dough is not sticking together add 1-2 Tbsp of water and process again.
- Grease an 8×8 baking dish or spring-form pan with a natural oil.
- 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:
- Open 2 cans of coconut milk and scrape only the thick coconut cream from the top half of the can.
- 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.
- Remove baking dish from freezer and layer Mint Topping over Chocolate Fudge Layer.
- Cut into squares and serve immediately.
- 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
Hi your recipe call for 1/3 cup natural cocoa, what is considered natural cocoa or where do you get it?
Hi Tami,
As long as you use a cocoa powder you are great. I like to use a natural, organic brand myself.
Enjoy
I have been looking through the site and found some good healthier versions for cookies, but I was curious if this recipe is also healthy (by healthy I mean lower in fat/carbs/sugar)? My fiance loves mint chocolate and I obviously love anything chocolate too!
Whole natural ingredients are always a healthy option for a treat. Make sure to always stick within the recommended portions. Treats are treats 🙂
Hi! I’m really impressed by your recipes, but i don’t like dates, can i substitute them for something lower in carbs? Thanks! 🙂
The coconut whip is not raw, but you can make it raw by using either dried coconut shavings for baking, or using fresh coconut meat.
Shaving may be dried by high heat, depends on the company. Those need to get turned into flour with a food processor, than warm water is added and it is processed again until everything has turned into a thick milk.
A good food processor can make the coconut so fine it will be nearly pulverized and invisible in the milk.
This milk you can either strain, or if the small particles do not bother you ,get put straight into the fridge.
The cream collects on top, the water is full of minerals and can be used for smoothies and shakes.
I use 200 gramm on 1 litre of water, that is double as what is used for normal coconut milk.
Fresh coconut is processed a similiar way, you just need to add less water because it has a good ammount of moisture on its own. Or if you do not drink the coconut water from the nut, you can add that to the processed flesh to make your milk.
If you strain the coconut meat from the milk, that can be used the same way as other ground nuts are used. for raw brownie dough/cookies for example.