Chocolate-mint is my favorite flavor duo on the planet. If you feel the same, you’re definitely gonna wanna whip up this dessert soon. It can be a sweet treat for a party or a perfectly-portioned dessert just for you for the next 20 days! These sundaes are two treats in one. They’re made with fudgy vegan brownies and topped with dairy-free mint chip frozen dessert, providing a decadent bite that you can sorta feel good about indulging in. The fresh mint accent makes these cute personal-size sundaes extra special.

Party Tip: If you plan to serve these mini vegan chocolate-mint brownie sundaes for a gathering, make the brownies in advance and chill overnight. When ready to serve, cut the brownies while still cool and arrange on a platter. Then just before serving, top each with the frozen dessert and drizzle with chocolate sauce. If you’d like to serve the brownies warm, place the chilled brownies on a microwave-safe platter and heat in the microwave until just warm, about 20 seconds or so, then top with the frozen dessert and chocolate sauce. Serve right away!

vegan chocolate-mint brownie sundaes

Makes 20 servings: 1 sundae each

• 1/2 cup canned, drained, no-salt-added black beans
• 1/3 cup packed fresh mint leaves
• 2 ounces silken organic tofu, well drained
• 1/4 cup no-sugar-added applesauce, divided
• 1 1/4 teaspoons pure vanilla extract
• 1 1/2 cups turbinado (raw) sugar
• 1/4 cup virgin (unrefined) coconut oil
• 1/4 teaspoon fine sea salt
• 3 ounces unsweetened baking chocolate, chopped
• 1/3 cup unsweetened cocoa powder
• 2/3 cup whole-wheat pastry flour

TOPPING:

• 4 ounces semi-sweet or bittersweet chocolate, chopped, or chocolate chips (ideally around 60% cacao)
• 3 tablespoons plain unsweetened coconut milk beverage or cashew milk beverage
• 2 1/2 cups dairy-free mint chip frozen dessert (vegan ice cream)
• 10 fresh mint sprigs

1. Preheat the oven to 375°F. Line the bottom of an 8-inch suqare baking pan with unbleached parchment paper or silicone baking mat (or use an 8-inch square silicone baking pan). Set aside.
2. Add the beans, mint leaves, tofu, 2 tablespoons of the applesauce, and the vanilla to a food processor. Cover and puree.
3. Stir together the bean mixture, sugar, oil, salt, and the remaining 2 tablespoons applesauce in a large saucepan. Place over medium-high heat and cook while very carefully stirring until the mixture comes to a full rolling boil. Remove from heat. Stir in the baking chocolate and cocoa powder until the chocolate is melted. Stir in the flour until just combined.
4. Pour the batter evenly into the prepared baking pan. Bake until the edges are springy to the touch, about 23 to 25 minutes. Remove from the oven. Cool completely in the pan on a rack. When completely cool, cut into 20 bars. (The brownies will firm up as they cool.)
5. For the topping, melt the chocolate pieces in a small, microwave-safe bowl in the microwave on HIGH power until melted, about 1 1/2 minutes. (Note: Microwave cooking times vary.) Whisk in the coconut milk beverage until a smooth sauce forms.
6. Top each brownie with a 2-tablespoon scoop of the frozen dessert. Drizzle with the chocolate sauce, garnish with the mint sprigs, and serve.

Per serving: 190 calories, 9g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 50mg sodium, 31g total carbohydrate, 4g dietary fiber, 20g sugars, 2g protein

Jackie’s Culinary Tips!

• Replace all-purpose flour with whole-wheat pastry flour; whole grain products impart a pleasant slightly nutty taste and can be use 1:1 in place of “white” flour
• Use real chocolate and cocoa, not chocolate flavored syrup that’s made with ingredients such as high fructose corn syrup, potassium sorbate (a preservative), polysorbate 60, and artificial flavoring.
• When converting a baked good recipe that uses butter, you can generally use virgin coconut oil instead of butter for the same baking characteristics–and to keep a recipe vegan and full flavored
• Simply NEVER use artificial green food coloring!