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 from 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 in concession 🙂
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
for the brownies:
  • 2 cups walnuts
  • 2 cups dates, soaked and pitted
  • 3 T cacao powder
  • pinch of sea salt 
for the frosting:
adapted from Oatmeal With A Fork

  • 1/2 cup coconut butter
  • 1/4 cup coconut oil
  • 2 T maple syrup
  • 1 t peppermint extract
for the brownies:

  • Soak the walnuts and dates for about an hour.
  • Pit and peel the dates.
  • Add to a food processor*, along with the drained walnuts and cacao and sea salt.
  •  Pulse until a dough is formed. I let mine run a bit too long and so it was more paste-y, but so delicious still.
  • In a glass baking dish* lined with parchment paper, press the dough down until an even layer is formed.
  • Cover and place in the fridge until the frosting is ready.
for the frosting:
  • Combine everything in a food processor and process until it is fully incorporated.
  • Pour the frosting over the brownie and place back in the fridge to set.
  • I left mine in overnight so it could harden completely.

Optional Garnish:

I blitzed some goji berries in a mini chopper and sprinkled the powder on top to make it look festive. I also added some cacao nibs on top.

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  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. Wow, I tried a really similar recipe from Oatmeal with a fork and it was delicious…did you adapt this from her? You should really link back if you did…just sayin'.

  3. Oh no!! I did draw inspiration from her with the brownie base and peppermint top, and you're right I should have linked back. I'm adding it in now .. usually I'm so open about the inspiration or adaptation (or even I omit the recipe if I simply remade another bloggers recipe!) but this one I definitely left out. I'm so sorry and thanks for pointing this out!

  4. 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 🙂

  5. 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.

  6. 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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