I have good reason to start my week with sweet treats. My first book is published tomorrow and it makes me so happy! I’ve been writing, creating recipes and photographing with great passion and seeing the result just feels somewhere deep inside.

ABCs of Raw Baking was now published in finnish and english version will be published in the beginning of March 2016. Can’t wait to show the book for all of you who love gluten and dairy-free raw food recipes. The ABCs of Raw Baking includes very useful information about raw baking. I tell in the book about fermentation, pretreatment od ingredients, different baking technics and there is also very useful and wide FAQ.

So, my dear friend, here´s something for you from me. When I first baked these peppermint brownies, it was love at first taste. Rich chocolate base and fresh peppermint make an invincible power couple. These brownies are super easy to prepare and very well-loved among those who are still a bit hesitant about delicious but healthy treats.

Peppermint Brownies

8 pieces

BROWNIE BASE

Brownie Base. Melt the coconut oil in a hot water bath. Measure the coconut flakes into the blender, mix them into a smooth flour, and put it in a bowl. Add the melted coconut oil, cacao powder, lucuma, and the spices. Stir with a spoon and pour into a cake tin lined with baking paper. Make sure your tin is at least 15 by 15 cm in size so that the brownies won’t become too thick.

PEPPERMINT ICING

Peppermint Icing. Melt the coconut oil in a hot water bath. Measure the coconut oil, nuts, honey, and lecithin powder into the blender and mix until the mixture is smooth. Add the peppermint oil and mix lightly one more time. Pour the icing onto the brownie base and move into the fridge for an hour. Cut into squares with a sharp knife. Store in the fridge. Enjoy in good company.

Tip: If you want to colour your icing green, you can add ½ teaspoons of wheatgrass powder.