Vegan Peppermint Brownies

Stack of 4 peppermint brownies topped with crushed candy canes on a small plate.

Print Recipe

These delicious no-bake vegan peppermint brownies have a minty twist that's perfect for the holidays!

Prep Time15

Chill Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: brownies

Author: Deryn Macey

Ingredients

For the Brownies

1 cup raw almonds 150 g
1 cup raw walnuts 150 g
2 cups packed soft pitted dates 440 g
1/2 cup cocoa powder 50 g
1/4 tsp sea salt
1 tsp vanilla extract

For the Ganache and Topping

3/4 cup chocolate chips or chopped dark chocolate 120 g
3 tbsp full-fat coconut milk or coconut cream 45 g
1/2 tsp peppermint extract
1 large or a few small crushed candy canes

Instructions

Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan.
Add the almonds and walnuts to a food processor and process into a grainy flour.
1 cup raw almonds, 1 cup raw walnuts
Add the rest of the brownie ingredients and blend into a thick, sticky dough you can press between your fingers.
2 cups packed soft pitted dates, 1/2 cup cocoa powder, 1/4 tsp sea salt, 1 tsp vanilla extract
Firmly press the dough into the lined baking pan. Set aside while you make the ganache.
Place the candy canes in a bag and smash with a heavy object such as a rolling pin, pepper mill or small hammer.
1 large or a few small crushed candy canes
Melt the chocolate in the microwave, stirring every 15 seconds until mostly melted, then stirring to melt in any remaining bits, or use a double boiler to melt it.
3/4 cup chocolate chips or chopped dark chocolate
Add the coconut cream or full-fat coconut milk (shake very well if opening a new can) to the melted chocolate and stir together until combined, smooth and creamy.
3 tbsp full-fat coconut milk or coconut cream, 1/2 tsp peppermint extract
Spread the melted chocolate mixture over the brownies in the pan then sprinkle the crushed candy canes over the chocolate.
Place the pan in the fridge or freezer until the ganache is firm, about 30-45 minutes. Lift the brownies out of the pan and cut into 16 squares.

Notes

For peppermint mocha brownies, add 2 tsp espresso powder or instant coffee to the brownie mixture.

If you have a smaller baking pan, around 7 inches square that will work best for the thickness of the final brownies.

If you don't have almonds on hand, you can use 2 cups walnuts or 1 cup of walnuts and 1 cup of pecans, or all almonds works. If you're a bit short on nuts, that's ok too! It's pretty flexible.

It's important to use soft, moist dates in this recipe. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before using in the recipe.

Nutrition