I know that the holiday season is technically over, but it just snowed a bunch in the Northeast, so I’m thinking about those people and sharing another peppermint dessert. As I’ve said before, peppermint and chocolate have never been my favorite combination, but I am definitely warming up to the idea.
If I’m being honest, these peppermint brownies really tipped the scale for me, and I think I am now an official chocolate and peppermint fan.
These brownies are not super sweet, but really hit the spot when you need a little something. I love making raw desserts, but they often have to be kept in the fridge so they don’t melt into a puddle of coconut oil or taste disgusting. My true test for these brownies was to see if I could take them as a snack on the plane for my trip home over the holidays. Success! They still tasted delicious and kept their texture. The icing did not melt at all!
If you want these brownies to be 100% raw, then exclude the crushed peppermint candies on top and just use peppermint extract in the brownie dough. The candy adds a nice crunch, though. Just make sure that you only add it on top right before serving, otherwise they will melt on the icing. They still tasted good like that, but didn’t look quite as appetizing.
- 1 and 1/2 cups dates, pitted
- 3/4 cup almond meal
- 3/4 cup plus 2 tablespoons oat flour, gluten free optional
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1 cup raw cashews, soaked in water for a few hours
- 1/4 teaspoon pure vanilla extract
- 1 and 1/2 tablespoons agave syrup
- pinch of salt
- ¼ cup unsweetened almond milk
- 1 tablespoon coconut butter
- 1 teaspoon peppermint extract
- crushed peppermint candies
- Soak cashews for 2-4 hours and dates for 1-2 hours. Prepare a 9x9 inch pan with two overlapping sheets of parchment or wax paper.
- Add all brownie ingredients to a food processor and process until you dough is a texture so that you can roll in a ball without it sticking to your hands. Add dough to pan and push down with your fingers until even and compact. You can use the bottom of a glass cup to help you.
- Clean food processor and add all icing ingredients. Process for about a minute, or until texture is mostly smooth (it will still be slightly gritty). Add more milk if necessary, but you don’t want this too be too thin. Icing will slightly harden once cool. Pour icing over brownie dough and evenly smooth on top. Refrigerate for at least an hour before serving. Optional (not raw): top with crushed peppermint candies right before serving.