Recipes like this one are the reason why I never think twice about going back to unhealthy junk food. Because why would I, when I can enjoy delicious frosted brownies like these that are made completely of whole foods, unprocessed, made from scratch at home.. free of preservatives, refined sugars, and nasty ingredients.
These delicious brownies are every foodies dream come true – and like me you will want to make them over and over (and over) again. Made with just a handful of good-for-you ingredients, they taste like a rich, fudgy brownie that will melt in your mouth!!
Reminiscent of the classic peppermint candy, this wholesome version is loaded with plant-based goodness and protein-packed ingredients. This recipe is an ideal treat that is perfect for placating your sweet tooth when you are on a healthier eating kick.
Don’t get me wrong, these brownies aren’t diet food. They are, however, made out of nutrient-dense ingredients such as almonds, coconut, nut butter and naturally sweet dates and are healthier than anything you can buy at the store.
Back to these brownies….I know I say this… every single time I make them, but – these are the best brownies I’ve ever made or eaten. I mean it, they literally tick every single box. They are terribly indulgent and sinfully decadent.
They really have it all, the luscious fudgy texture, packed full of nutrients, easy to make and taste so yummy!
The frosting and crushed candy canes take it to the next level. NO BAKE and naturally sweetened, made without flour, butter, or refined sugar. Keep leftovers (if there are leftovers… how could there possibly be leftovers?!) in the fridge for up to one week, making these brownies a fantastic option for a dessert or any time snack.
Enjoy one of these amazing brownies by itself or pair it with a scoop of ice cream for an even more drool-worthy treat! I sometimes break one up and top my breakfast smoothie bowl with it. Oh my!
Easy to whip up in your food processor, these fudgy squares are perfect for satisfying sweet cravings while keeping it protein-packed. These delicious brownies are every foodies dream come true – and like me you will want to make them over and over (and over) again.
Now listen up peeps. I am about to knock your socks off with this HEALTHY frosting recipe.
Its a Healthy Peppermint Frosting and it’s the crown jewel of this recipe. Its rich and creamy and perfect for decorating or frosting cakes and cupcakes! Made with just 3 ingredients!
It’s made with NO butter, NO shortening, NO margarine and NO powdered sugar! No weird and unusual ingredients either.
All you need is THREE ingredients: coconut cream, chocolate chips and peppermint extract. Recipe for this delicious frosting is below.
No matter when or where you plan on serving these brownies, everyone will LOVE them.
Frosted Peppermint Brownies
Ingredients
Brownie Layer
- 1 cup almonds or walnuts
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup rolled oats
- 1/2 cup almond or cashew butter
- 3 scoops protein or collagen powder
- 1/4 cup cocoa powder
- 1/2 cup any milk
- 1 teaspoon vanilla extract
Peppermint Frosting
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1 cup white chocolate chips
- 1/2-1 teaspoon peppermint extract (to taste)
Candy Cane Topping
- 2 candy canes
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these brownies to allow coconut cream to separate.Chill your mixing bowl and electric beaters or whisks in the fridge or freezer for 15 minutes.
Brownie Base
- Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Add almonds to the food processor and process until broken down and crumbly. Add dates, oats, cashew butter, protein powder, cocoa, milk and vanilla extract and continue to process until a dough is formed and everything is well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your brownie basePress the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the peppermint frosting.
Peppermint Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top into the food processor. Save the remaining coconut water to use in a smoothie, drink,or discard.In the chilled mixing bowl, add the hardened coconut cream and set aside.Place chocolate chips in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Add the melted chocolate to the bowl with the hardened coconut cream and mix until thoroughly combined. Cover the bowl with plastic wrap and chill the frosting for 1-2 hours until it firms up. Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.Pour over the top of your brownies spreading it evenly with a spatula or back of a spoon.
Candy Cane Topping
- While you have the food processor out, rinse it again and then process the candy canes until a crumble forms. Sprinkle candy cane crumbs on top of peppermint layer.Place the pan back in the fridge 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 pan using the parchment paper handles. Using a sharp knife run in hot water and dried, cut the brownies into 16 bars or more smaller squares. Store in the refrigerator or up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
