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.