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Blue Matcha Mint Brownies

Blue Matcha Mint Brownies

Note:  It's important to soak the cashews in water for 12 hours before using them in this recipe.


1. In a mixing bowl, stir together melted coconut oil, nut butter, apple sauce, and flax eggs. To make one flax egg, mix 1 Tbsp flax seed meal with 1 Tbsp water.

Blue Matcha Mint Brownie ingredients on a table

Mixing ingredients in a bowl for vegan blue mint brownies

2. Add the rest of the brownie ingredients and mix well, stirring in the chopped chocolate at the end. 

Chopped chocolate added to the vegan brownie batter

3. Pour the batter into a 9x9 inch baking pan lined with parchment paper. Bake at 350°F for 35 minutes and allow to cool completely.

Vegan chocolate batter in a 9x9 baking pan

4. Prepare the mint layer by mixing all of the ingredients in a blender until you have a smooth cream. Adjust the mint according to taste.

Blue mint layer mix being blended

5. Pour onto the brownie and put everything in the fridge for 30 minutes to firm.

Blue matcha mint layer added to the top of the chocolate brownie

6. Put the glaze ingredients in a bowl and place over a pot of simmering water without allowing the bowl to touch the water. Stir until you have a smooth glaze. Alternatively, microwave in 30 second intervals.

Melted chocolate glaze on blue matcha mint brownies

7. Pour the glaze onto the mint layer and psread carefully. Refrigerate for 2 hours before servinge. For picturesque results, make quick cuts with a long, sharp knife, wiping between cuts.

Blue Matcha Mint Brownies neatly sliced with butterfly pea flower powder nearby

Blue Matcha Mint Brownies stacked on a cutting board in front of Ancient Choice Butterfly Pea Flower Powder

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