Healthy Recipes

Healthy Mint Chocolate Dessert

I don’t know what to say other than WOW!! I mean, you CAN’T tell this is healthy! Seriously, nobody would ever guess. I guess you could call these grasshopper brownies too… but, WHY?!?! Whatever, still getting used to that name probably. But anyway, life is just better with these in your refrigerator. The top layer is smooth chocolate, the middle is a creamy mint and the bottom is a fudge brownie, and they are amazingly healthy, no sugar, no white flour, no unhealthy fats… OK, I don’t need to go on- what’s there not to like about this???

Actually, there is kind of a funny story to this one. When I was first making them, I couldn’t find the peppermint flavoring for the life of me, I mean, I looked high and low, it was just plain gone, so I thought I may as well give up and make a pumpkin filling instead of mint. (Good idea, right?) So, I got the pumpkin out, put the cream cheese in a bowl, measured out some pumpkin, and put it right next to the cream cheese. When I opened the spice cabinet to get some cinnamon, nutmeg etc… I moved a container, and right there in the corner was the peppermint flavoring. It might be funny now, but I wasn’t laughing too hard right then! LOL! The funny thing is, I SWEAR I looked there, I’m positive there’s a ghost floatin’ around somewhere doing crazy stuff. But whatever! I was determined, it was GOING to be mint, so I scooped out the pumpkin and put in a separate bowl, and in the refrigerator, I was so glad I hadn’t mixed it up yet! But the good news is, I knew I had to use that pumpkin for something, so I made the


They’re right on this blog, so check em’ out!

Healthy Mint Chocolate Dessert

45 minPrep Time

20 minCook Time

1 hr, 5 Total Time

Yields 16


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  • For the brownie layer:
  • 1/2 cup coconut oil
  • 3/4-1 cup sweetener of choice
  • 1/2 cup cocoa
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 cup oat flour
  • For the mint layer:
  • 12 oz. 1/3 less fat cream cheese, room temp.
  • 1 tsp Peppermint Flavor (or to taste)
  • ½ tsp vanilla
  • 1 cup sweetener of choice
  • green coloring
  • For the chocolate layer:
  • 1/2 cup refined coconut oil, melted.
  • 1/4 cup cocoa powder
  • 1-2 T. sweetener of choice
  • 1-2 T. milk or other nondairy milk of choice


  1. For the brownie layer:
  2. Preheat oven to 350. Mix the coconut oil, sweetener and cocoa powder. Microwave until the coconut oil is thoroughly melted. Add the salt, and then the eggs one at a time. Mix well, before adding the oat flour, mix again and pour into a parchment lined, 8 x 8″ pan. Bake for 15-20 minutes or until done. (It’s best if you leave it a little gooey in the center, for a more fudge like texture.) Let cool while you work on your second layer.
  3. For the mint layer:
  4. Blend all ingredients well with an electric mixer until fluffy, spread in an even layer over the brownies. Place in the refrigerator while you work on the chocolate part.
  5. For the Chocolate layer:
  6. Mix together with a whisk and pour over mint layer. Place back in refrigerator overnight or until firm.
  7. Slice into 16 squares. ENJOY!
  8. ~Chanceley

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