Raw Chocolate Mint Brownies

1 cup peanut butter or sunflower seed butter (no sugar added)
3 tablespoons oat flour (can be gluten-free)
2.5 drops pure peppermint extract
1 heaping cup of Sunmaid pitted dates (heat in water in microwave for 30 seconds, then remove water and cut in half)
2 tablespoons cacao nibs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1 teaspoon NOW brand stevia extract
1 teaspoon Agave Nectar
1/3 cup unsweetened cocoa powder
2.5 drops pure peppermint extract
1/4 teaspoon salt

Can be adjusted to be sugar-free and GF.

Can also tweak by removing cacao nibs, adding more oats, or removing some of the cocoa powder.

Start with placing pitted dates in a bowl with water. Place in microwave for 30 seconds. Then remove the now warm dates from the water, cutting them in half, and placing them into the food processor.

Place all other ingredients, besides oats and cacao nibs, into the food processor.

After fully processed, then put into large bowl and add in cacao nibs and oatmeal (or oat flour). Mix again and then pack firmly into your brownies.

If the mixture is too dry, you will not be able to press the mixture together to form your brownie bars. If this is the case, add a bit more peanut butter (briefly back in the food processor).

Place the brownie bars covered in the refrigerator for an hour, and they are ready to eat. Can be frozen for longer storage.

Serving Size: Makes 15 brownies