• 8
Image for Peppermint Pecan Brownies

Ingredients

  • 1 cup pecans + 1/2 cup
  • 1/4 cup Manitoba Harvest Hemp Hearts
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp. coconut oil
  • 2 tbsp. agave nectar
  • Drop of peppermint oil (more as desired)
  • 1/2 cup dark chocolate chips + 1/4 cup (for melting)

Directions

  1. Place 1 cup of the pecans and the Hemp Hearts in the food processor.
  2. Process until all chopped up and resembles nut flour.
  3. Add the cocoa and process again to mix it.
  4. Add the coconut oil, agave, and peppermint oil.
  5. Process until it balls up, taking a break scrape down the sides with a rubber spatula.
  6. Finally, add the 1/2 cup pecans and 1/2 cup dark chocolate chips.
  7. Process for another 5 seconds until they’re chopped but still chunky.
  8. Line a bread pan with parchment paper and press the batter down into the pan. I used a scrunched up piece of parchment paper to press it down into dense fudgey brownies.
  9. Sprinkle additional chocolate chips, chopped pecans, and Hemp Hearts on top.
  10. Freeze for 1 hour so they get solid.
  11. When the brownies are done in the freezer, pull the edges of the parchment paper to remove the brownies from the pan.
  12. Place on a cutting board and peel back the parchment paper.
  13. Cut the brownies into 8 squares. You can stop right here, but if you want an extra treat, melt the 1/4 cup chocolate chips in the microwave, stirring every 30 seconds.
  14. Dip the brownies into the melted chocolate and place back on the parchment paper.
  15. Pop in the fridge for about 5 minutes to get the chocolate to harden and then enjoy!
  16. Store in the fridge.

Recipe courtesy of The Toasted Pine Nut.