I love desserts in mini jars! It’s a way to indulge in sweets in a portion-friendly way. It’s so much fun too, like in these mini mint-chocolate brownie sundae jars!

Here, I’ve gone with a brownie sundae concept. I chose mint chocolate chip frozen dessert since that’s my favorite flavor. And I made good-for-you brownies with absolutely no added sugars! Altogether, this dessert kind of “healthy-ish!” But there’s no need to tell skeptics that. This dessert-in-a-jar still provides 100% “sweet tooth” satisfaction!

Serve for a party. Or, freeze brownie rounds for later and make one jar at a time just for you. Enjoy beyond just as dessert. This recipe makes a scrumptious pick as a post-workout snack!

mini mint-chocolate brownie sundae jars

Yield: 9 servings

Serving size: 1 mini sundae jar

INGREDIENTS

• 1/2 cup plain unsweetened almond milk
• 12 ounces pitted dried dates
• 1/4 cup avocado oil
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 2/3 cup liquid vegan eggs (equivalent of 3 eggs)
• 1 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure peppermint extract (optional)
• 1/2 teaspoon plus 1/8 teaspoon sea salt (divided)
• 2/3 cup whole-wheat pastry flour
• 1 2/3 cups vegan mint chip frozen dessert
• Small fresh mint sprigs for garnish

DIRECTIONS

1. Preheat the oven to 375°F. Line an 8- x 8-inch baking pan with unbleached parchment paper.
2. In a small saucepan over high heat, bring the almond milk and dates to a boil. Let boil for 2 minutes while stirring occasionally.
3. While hot, add the almond milk and dates to a food processor along with the oil; cover and puree well, about 1 minute. Add all the cocoa powder; cover and puree until well combined. Add mixture of the vegan eggs, extract(s), and 1/2 teaspoon of the salt; quickly cover and puree until creamy. Scrape down the sides of the food processor bowl, add the flour, and puree until evenly combined.
4. Spread the brownie batter into the pan. Bake until just firm to the touch, about 16 minutes. Sprinkle with the remaining sea salt. Cool completely on a rack.
5. Using the rim of the small jars you intend to use, make indentations on top of the brownies, as close to together as possible. Then cut into rounds with a paring knife. I used 4-ounce jars; 2 1/4-inch diameter by 2 1/4-inch height without the lid. (Hint: Use brownie scraps as dessert crumbles or to stir into yogurt at snack-time.)
6. In each jar, layer a 1 rounded tablespoon scoop of frozen dessert, one brownie round, then another 1 rounded tablespoon scoop of frozen dessert. Garnish with mint sprigs. Enjoy with cocktail spoons.

Per serving (with plant-based frozen dessert): 250 calories, 9g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 230mg sodium, 42g total carbohydrate, 7g dietary fiber, 26g sugars, 7g protein

Jackie’s Culinary Tips!

• Use dried dates as a replacement for added sugar and some of the fats in brownies to provide health-friendly “fudginess”
• Swap whole-wheat pastry flour in place of “white” all-purpose flour to punch up fiber and whole grain goodness while providing a nuttier flavor
• Serve in mini-jars to make presentation fun while creating a properly-portioned dessert

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