Step 1

Line a 9x5 inch pan with parchment paper, set aside.

Step 2

Place pecans and cocoa in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).

Step 3

Add the rest of the ingredients and process until the dough starts to come together. Press firmly into parchment lined loaf pan.

Step 4

Place in freezer while making the mousse and ganache topping.

Step 5

Fill a large bowl with ice and cold water, set aside.

Step 6

Combine chocolate and water in a medium-sized heat-proof bowl set over a medium-sized pan of simmering water (don’t let the bottom of the heat-proof bowl touch the water) and melt the mixture over low heat, stirring until fully melted and smooth.

Step 7

Remove the mixing bowl sitting on top of the pan, wipe the bottom and carefully set into the ice water bowl. Add the peppermint extract.

Step 8

Whisk the chocolate mixture for about 3 to 5 minutes or until it lightens in color and thickens and creates ribbons. Do not over-whip or your mixture will become grainy and break. (If you whip the mixture too long just place the bowl back onto the heat, re-melt and re-whip.)

Step 9

Pour over brownie base and place in freezer while you make the ganache.

Step 10

In the food processor, blend together maple syrup and coconut oil until well combined.

Step 11

Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.

Step 12

Pour over peppermint mousse and return pan to fridge to set and firm for at least one hour.

Step 13

Cut into bars and serve. Keep leftovers in an airtight container in the fridge.