(I used AI to determine quantities)
Use a 9 × 13-inch pan.
### 🍫 Brownie Layer
* 2 cans (15 oz each) black beans, drained and rinsed
* **14–16 Medjool dates**, pitted
* **⅔ cup unsweetened cocoa powder**
* **2 tsp vanilla extract**
* Pinch of salt
* **4 plain rice cakes**, broken into pieces
### 🌿 Mint Ice Cream Layer
* **5 frozen bananas**
* **2½ cups frozen cauliflower florets**
* **¾ cup packed fresh mint leaves**
* **1 cup baby spinach**
* **⅓–½ cup unsweetened soy milk**
* Optional: **2–4 Tbsp vegan chocolate chips**
### 🍫 Chocolate Mint Drizzle
* **⅓ cup cocoa powder**
* **¼ cup pure maple syrup**
* **¼ tsp peppermint extract** (or to taste)
* **1–2 tsp water**, if needed
### Freezing Times
* Freeze brownie base with ice cream layer: **2–3 hours**
* After adding the top brownie layer: **3–4 hours**, or overnight for the cleanest slices.
* Let sit on the counter **5–10 minutes** before cutting.
Since we enjoy meal prepping here, these bars freeze very well. I actually think they’re even better after they’ve been frozen overnight, as the brownie layers firm up and the flavors meld together.