indulge in a seasonal peppermint treat with these No Bake Vegan Peppermint Pattie Protein Brownies!
reminiscent of the classic peppermint pattie candy, this wholesome version is loaded with plant-based goodness and protein-packed ingredients.
the fudgy brownie layer, crafted with medjool dates, almond flour, and a hint of peppermint, sets the stage for a luscious topping made from melted vegan white chocolate chips, coconut butter, and a touch of lakanto powdered sugar.
easy to whip up in your food processor, these fudgy squares are perfect for satisfying sweet cravings while keeping it protein-packed.
pop them in the freezer, and in just a couple hours, you’ll have a batch of irresistible, minty delights ready to be enjoyed.
the brownie base serves as the heart of these treats, offering a rich and fudgy texture that melts in your mouth with each bite.
crafted from a blend of medjool dates, almond flour, cacao powder, and the nutty goodness of cashew or almond butter, the result is a dense and satisfying consistency.
the medjool dates contribute a natural sweetness, while the almond flour adds a nutty undertone, complemented by the deep chocolate flavor from the cacao powder.
enhanced with a hint of vanilla extract and bound together with silky nut-butter, the brownie layer is INCREDIBLE.
it’s not just a perfect treat for your taste buds but also a wholesome, protein-packed foundation that sets the stage for the minty indulgence of these vegan peppermint pattie brownies.
the peppermint flavor in these brownies is subtle yet invigorating and it really adds a refreshing twist to the indulgent chocolatey base.
for those who are not huge fans of chocolate and mint, this dessert may change your mind because it’s not too intense!
a mere teaspoon of peppermint extract is incorporated into the brownie layer, offering a gentle hint of mint that doesn’t overpower the other flavors.
those who prefer a more bold peppermint kick can easily adjust the quantity to suit their taste.
whether you crave a milder touch or want a bolder mint flavor, there’s plenty of flexibility with this recipe. start out by adding a smaller amount, blend and then adjust accordingly.
for optimal storage, these vegan peppermint pattie protein brownies fare best in the fridge!
if kept solely in the freezer, the top layer might become excessively hard, so by storing them in the fridge, you preserve the fudgy richness of the brownie base while allowing the peppermint-infused topping to maintain a good consistency.
you can let the brownies thaw to room temperature for a bit or even warm them up in the microwave.
no matter how you eat No Bake Vegan Peppermint Pattie Protein Brownies, they’re incredible!
if you love No Bake Vegan Peppermint Pattie Protein Brownies, try these other recipes from my blog!
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No Bake Vegan Peppermint Pattie Protein BrowniesCourse: Bars, Desserts
for the brownie layer:
1 tsp peppermint extract
10 medjool dates, pitted
3 scoops chocolate or vanilla protein powder (33g per scoop)
1 cup almond flour
1/4 cup cacao powder
1/3 cup cashew or almond butter
1 tsp vanilla extract
1/3 cup + 1 tbsp dairy-free milk
for the topping:
3/4 cup vegan white chocolate chips, melted
1/2 cup coconut butter
2 tbsp lakanto powdered sugar
1/2 tsp peppermint extract
- brownie layer: in a food processor, combine the peppermint extract, pitted medjool dates, protein powder, almond flour, cacao powder, cashew or almond butter, vanilla extract, and dairy-free milk. process the mixture until it forms a thick, sticky dough.
- assembling the brownies: line a small baking pan with parchment paper. press the brownie mixture evenly into the bottom of the lined pan. place the pan in the freezer and let it set for at least 2 hours or until firm.
- topping: in a microwave-safe bowl or using a double boiler, melt the vegan white chocolate chips. once melted, add the coconut butter, lakanto powdered sugar, and peppermint extract to the melted white chocolate. stir until well combined.
- finishing touches: take the brownie layer out of the freezer. pour the melted white chocolate mixture over the frozen brownie layer, spreading it evenly. place the pan back in the freezer and let it set for an additional 1-2 hours, or until the topping is firm.
- serving: once fully set, remove the brownies from the freezer and let them sit at room temperature for a few minutes. use a sharp knife run in hot water to cut the brownies into squares or bars. store in the refrigerator.