You guys, I cannot even begin to tell you how excited I am to share this with you. CANNOT. I love chocolate (duh) and I love peppermint.

chocolate + peppermint =  explosion of happiness

I originally saw this recipe for peppermint bark brownies on Oatmeal With A Fork and I thought it was a fabulous idea. I loved the brownie base and the peppermint top and it seemed like a classic dessert that everyone could love. I brought the idea home with me and adjusted it to make it simpler and it’s a winner.

I’ve been digging the 801010 thing lately and so my desserts have been pretty low in fat and as a result pretty low in guilt and high in energy. These guys, however, are absolutely not 801010 but they are absolutely amazing. To save myself from the guilt, I cut them into fairly small sizes .. now I just need to make sure I eat them one at a time, not all at once 🙂

These little bundles of joy are high in fat, but beauty fats, as I like to call them. I’m not a fan of high oil content outside of good quality coconut oil and olive oil, and I typically don’t like eating lots of nuts at a time .. unless they are high in Omega 3s. See this breakdown for more details on fat content.So these are a sort of extra treat because I’m making something I wouldn’t normally eat AND they are packed with all the good stuff. YES!

Peppermint Brownies

Dense, rich and oh-so minty!
Prep Time30 mins
Setting Time1 hr
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Holiday
Servings: 12

Ingredients

Brownie Base

Peppermint Frosting

Garnish

Instructions

Brownie Base

  • Soak the walnuts and dates for about an hour.
  • Pit and peel the dates.
  • In your food processor, combine the dates with the drained walnuts, cacao and sea salt.
  • Pulse the ingredients until a dough is formed. I let mine run a bit too long and so it was more paste-y, but so delicious still.
  • Line your glass baking dish with parchment paper and press the dough down until an even layer is formed.
  • Cover the base with plastic wrap and place it in the fridge while you make the peppermint frosting.

Peppermint Frosting

  • Combine the coconut butter, coconut oil, maple syrup and peppermint extract in a food processor and blend until everything is fully incorporated.

Assembly

  • Remove the brownie base from the refrigerator.
  • Pour the frosting over the brownie base and place it back in the fridge to set for an hour, or until firm.
  • Optionally, blitz some goji berries in a mini chopper and sprinkle the powder on top of your finished brownies for a festive flair. I also added some cacao nibs on top.

Notes

  • Setting the Brownies: The frosting is a thin paste when freshly blended, and will be more runny if it’s warm. I let my brownies set overnight so they could harden completely.

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11 Comments

  1. totally! I rarely make anything peppermint flavored because my husband had claimed that he hates peppermint .. when he bit into these, though, he backtracked immediately and declared that he just hates "peppermint candy" but he loved peppermint brownies hahaha

  2. What an excellent question, because it's not a traditional sized baking dish .. I used the smallest one in a three-set by Pyrex. It's maybe 4 x 7?? I don't even know but it was fairly small .. If you have a larger or more traditional size then double the portions! I'm so looking forward to you making this too 🙂

  3. Yes, I use coconut manna just the same as butter. I don't use Earth Balance and I don't recommend them, though you certainly can if you'd prefer. I don't think it would provide the same consistency or flavor as coconut butter.

  4. Thank you! My husband felt the same way and was actually pretty disappointed when I told him I was making these because he doesn't like peppermint. Then when he tried them he LOVED them! Hopefully the same goes for you 🙂

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