if you’re looking for a holiday dessert that’s insanely fudgy, perfectly chocolatey, packed with protein, and secretly wholesome… these no bake double chocolate peppermint protein brownies are the ones.
they taste like a cross between a peppermint brownie and a chewy chocolate truffle, but they’re made with nourishing ingredients and come together in minutes.
honestly? they feel way too indulgent for how good-for-you they actually are.

taste + texture
the flavor is rich, deep chocolate with the perfect kiss of peppermint.
it’s festive without being overwhelming, just enough to make every bite feel cozy and holiday-ready.
the brownie layer is thick, soft, and chewy thanks to dates, almond flour, nut butter, and protein powder.
the ganache on top adds that luscious, melt-in-your-mouth chocolate finish that makes these feel like a true treat.
every bite is fudgy, rich, and double chocolate heaven… without any baking at all.
why they’re healthy + protein-packed
these brownies are secretly loaded with nourishing and energizing ingredients:
- protein powder adds more than 13 grams of protein per bar
- medjool dates give natural sweetness, fiber, and minerals
- almond flour + nut butter add healthy fats and keep them satisfying
- date-sweetened chocolate chips bring rich chocolate flavor without refined sugar
- no dairy, no gluten, and no baking required
they strike that perfect balance of tasting indulgent while being incredibly nutrient-dense, exactly the kind of dessert that leaves you feeling good.

holiday-perfect peppermint
peppermint and chocolate is such a classic winter combo, and the touch of peppermint extract in the brownies brings just the right amount of cool minty flavor.
it’s subtle, refreshing, and totally festive.
these make an amazing addition to holiday dessert boards, gifting boxes, or any gathering where you want something decadent but still aligned with your intentional eating.
how to make them
everything starts in the food processor.
blend the dates until sticky, then add the protein powder, almond flour, cacao powder, nut butter, peppermint, vanilla, and dairy-free milk.
once it becomes a thick, pressable dough, you’ll press it right into a parchment-lined loaf pan.
the ganache is as simple as gently heating date-sweetened chocolate chips with full-fat coconut milk until smooth.
pour it over the brownie base, spread evenly, and chill until set.
slice, serve, and enjoy the most incredible no bake protein brownies.

substitutions
- protein powder: chocolate or vanilla both work — plant-based or whey.
- nut butter: cashew or almond butter keeps the flavor mild, but peanut butter works for a stronger taste.
- almond flour: oat flour will work in a pinch, though the texture will be slightly less rich.
- peppermint extract: can be replaced with vanilla for a classic double chocolate version.
- coconut milk: lite coconut milk also works, but the ganache will be a little softer.
storage
store your brownies in the fridge in an airtight container for up to 1 week. they also freeze incredibly well, just thaw for 10–15 minutes before eating.
the texture stays rich and fudgy whether chilled or frozen.
if you love No Bake Double Chocolate Peppermint Protein Brownies, then try these other recipes from upbeetandkaleingitblog!
Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Lightened Up Gluten Free Pumpkin Whoopie Pies
Obsession-Worthy Gluten-Free Pumpkin Banana Bread
No Bake Healthy Autumn Bliss Cheesecake
Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)
Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies
YiaYia’s Loukomades (But Make Them Gluten-Free)!
Healthy Vanilla Bean Frozen Greek Yogurt with Caramelized Bananas
Healthy Pumpkin Spice Greek Yogurt Pancakes
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

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No Bake Double Chocolate Peppermint Protein Brownies
Recipe by MaryCourse: Bars, Desserts8
servings15
minutes334
kcalAPPROXIMATE MACROS (for 8 brownies)
per brownie:
334 calories | 13.5 g protein | 34 g carbs | 18 g fat | 5 g fiber
Ingredients
brownie layer
10 medjool dates, pitted
3 scoops chocolate or vanilla protein powder (about 33 g each)
1 cup almond flour
1/4 cup cacao powder
1/3 cup cashew or almond butter
1 tsp vanilla extract
1 tsp peppermint extract
1/3 cup + 1 tbsp dairy-free milk (add a splash more only if needed)
chocolate ganache
1/2 cup date-sweetened chocolate chips (hu, goodsam, etc.)
1/4 cup full-fat coconut milk (shake can well)
Directions
- prep the brownie layer:
add the pitted dates to a food processor and blend until they form a sticky paste. add the protein powder, almond flour, cacao powder, nut butter, vanilla extract, peppermint extract, and the dairy-free milk. blend until a thick dough forms. it should press together easily. if it feels dry or crumbly, add 1–2 teaspoons more milk. - press into pan:
line a loaf pan or small square dish (8×4 or 8×8) with parchment paper. press the brownie mixture firmly and evenly into the pan. - make the ganache:
add the date-sweetened chocolate chips and the full-fat coconut milk to a small saucepan. warm over low heat, stirring frequently, until smooth, melted, and glossy. remove from heat. you can also temper using the microwave. - assemble:
pour the chocolate ganache over the pressed brownie layer and spread evenly with a spatula. - chill:
place in the fridge for at least 1 hour, or until the ganache is set. slice into 8 brownies. keep refrigerated for up to 1 week or freeze for up to 2–3 months.


