Dense, rich and oh-so minty!
Soak the walnuts and dates for about an hour.
Pit and peel the dates.
In your food processor, combine the dates with the drained walnuts, cacao and sea salt.
Pulse the ingredients until a dough is formed. I let mine run a bit too long and so it was more paste-y, but so delicious still.
Line your glass baking dish with parchment paper and press the dough down until an even layer is formed.
Cover the base with plastic wrap and place it in the fridge while you make the peppermint frosting.
Remove the brownie base from the refrigerator.
Pour the frosting over the brownie base and place it back in the fridge to set for an hour, or until firm.
Optionally, blitz some goji berries in a mini chopper and sprinkle the powder on top of your finished brownies for a festive flair. I also added some cacao nibs on top.
- Setting the Brownies: The frosting is a thin paste when freshly blended, and will be more runny if it's warm. I let my brownies set overnight so they could harden completely.