No-Bake Peppermint Brownies

Peppermint brownies piled up on different angles with candy canes scatttered.

5 from 1 vote

All you need to make these peppermint brownies is a food processor and a refrigerator! They come together in less than an hour and are packed with flavor.

Prep Time40

Cook Time10

Resting Time30

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Author: Megan Olson

Ingredients

For the Brownie Layer

1 ½ cups Dates pitted
½ cup Almonds raw
1 cup Walnuts raw
5 tablespoons Unsweetened Cocoa Powder
1 teaspoon Peppermint Extract or vanilla extract
½ cup Water

For the Chocolate Layer

½ cup Chocolate Chips or dairy free chocolate chips
1 teaspoon Coconut Oil
1-2 Candy Canes crushed

US Customary - Metric

Instructions

Place the ingredients for the brownie layer in a food processor. Process on high until it clumps into a ball.
Transfer the brownie batter into a 9"x5" baking pan lined with parchment paper.
Place in the refrigerator while you make the chocolate layer. Place the chocolate and coconut oil in a bowl. Melt until smooth. Spread the melted chocolate over the brownie layer.
Crush candy canes in a plastic bag then sprinkle it over the top.
Place in the refrigerator 30 minutes to set then remove and slice into 12 bars.

Notes

Soak the dates for 10-15 minutes in warm water to ensure they are moist and will hold the brownie dough together.
Don’t stop processing the brownie batter until it forms into a ball of dough. If it’s just crumbles, then your brownies will fall apart.
You have to chill the brownies for at least 30 minutes before slicing and serving them, or they will melt into a gooey mess and won’t stay together.

Nutrition