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No-Bake Peppermint Bark Brownies

It’s not Christmas for my family without a full day of baking cookies. We’ve been doing it for years, and yes I’ll admit that some include regular flour, lots of butter and we don’t skimp on the sugar. But it’s always a good idea to have one or two options that are made with smarter ingredients that are lower in sugar, sans butter and flour. And these are definitely ones I will have on hand for many years to come! We had a big potluck for our Reboot Holiday Lunch so I decided to make the dessert (surprise, surprise). These peppermint chocolate brownies topped with corn-syrup-free crushed candy canes were the perfect treat.

Ingredients

Brownie Base:

  • 1 1/2 cups (275 g) pitted medjool dates
  • 1/2 cup (50 g) cacao nibs or powder
  • 1 cup (150 g) raw cashews
  • 1 cup (100 g) gluten-free oats
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Peppermint Layer:

  • 2 cups (150 g) unsweetened shredded coconut
  • 1 – 2 tsp peppermint extract (depending on how minty you want it)
  • 3/4 cup (90 g) raw cashews
  • 1/4 cup (50 g) coconut butter
  • 1 tbsp maple syrup

Chocolate Mint Topping:

  • 2 candy canes
  • 1/4 cup (100 g) mini dairy-free dark chocolate chips

Directions

  1. To make the brownie base, add everything to a food processor and process until a nice dough is formed. Sometimes it helps to process the dates alone first and then add the rest. You’ll have to stop it occasionally to wipe down the sides.
  2. Once the dough is formed, line a 9 x 9″ square pan with parchment paper, and use your hands to press the dough firmly into the shape of the pan.
  3. Place in the fridge while you make the peppermint layer.
  4. Rinse the food processor, then add shredded coconut and blend until a butter-like consistency is formed.
  5. Add in the rest of the peppermint layer ingredients and continue to process. You may need to melt the coconut butter slightly if hardened. You can do this in a microwave for 30 seconds or in a bowl over a pot of boiling water.
  6. Process until smooth, and be patient because you’ll need to scrape down the sides a few times for this too!
  7. While you still have the food processor out, rinse it again and then process the candy canes until a crumble forms. Add these to a container and set aside on the counter.
  8. Once finished, add peppermint layer over brownie base and place back in the fridge for 2 hours, or overnight.
  9. After brownies are set, slice into 120 squares, or less if you want them larger.
  10. Melt chocolate chips either in microwave for 30 seconds at a time until melted, or in a bowl over boiling water.
  11. Sprinkle candy cane crumbs on top of peppermint layer.
  12. With a spoon, drizzle the chocolate over all of it. I find it’s easiest to shake the spoon back and forth since the chocolate is a little thick.
  13. Top with a few more candy cane crumbs and set back in the fridge for 30 minutes.
  14. Leave at room temperature for 15 minutes before serving.
  15. Enjoy!
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes (in the fridge)
Total Time: 3 hours

Servings: 20

Serving Size: 1 brownie

Calories: 220

Fat: 13g

Trans Fat: 7g

Cholesterol: 0mg

Sodium: 45mg

Carbohydrates: 25g

Fiber: 5g

Sugars: 13g

Protein: 5g