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Peppermint Pattie Protein Brownies

Rich, fudgy Peppermint Pattie Protein Brownies with a delicious chocolate date and almond flour base, topped with a creamy white chocolate coconut butter layer infused with refreshing peppermint. These easy no-bake protein brownies are naturally sweetened with dates, simple to prepare and perfect for satisfying chocolate and mint cravings. A delicious homemade treat to keep in the fridge or freezer!🥥🤎
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword frosted peppermint brownies, no bake peppermint protein brownies, peppermint pattie protein brownies, peppermint protein brownie recipe, peppermint protein brownie recipe no bake
Servings 12

Ingredients

Chocolate Brownie Base 

  • 1 cup almond flour
  • 1 cup soft Medjool dates, pitted (about 10–12, depending on size)
  • 1/2 cup chocolate or vanilla protein powder
  • 1/3 cup cashew butter or almond butter
  • 1/4 cup cocoa powder
  • 1-2 teaspoons water, if needed 

Peppermint White Chocolate Topping

  • 1 cup white chocolate chips
  • 1/3 cup coconut butter
  • 1/4-1/2 teaspoon peppermint extract, to taste

Instructions

  • 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. Or can make in a parchment paper lined muffin pan or a silicon muffin pan.

Chocolate Brownie Base

  • Add the dates, almond flour, protein powder, cocoa powder and nut butter to a food processor.
    Blend until the mixture is sticky and holds together when pressed. Add a little water if needed.
    Transfer the mixture to the prepared tin and press firmly into an even layer.

Peppermint White Chocolate Topping

  • Place chocolate chips and coconut oil 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.
    Stir in the peppermint extract, starting with ¼ teaspoon and adjusting to taste.
    Pour the peppermint topping over the brownie base and spread evenly.
    Refrigerate for 1–2 hours until completely set.
    Remove from the tin, slice into 12 squares and enjoy!
    Storage: Keep refrigerated in an airtight container for up to one week, or freeze for up to three months.   
    Tips For The Best Protein Brownies
    Adjust the consistency: Different protein powders absorb different amounts of moisture. If your base is crumbly, add a little water or nut butter. If it's too sticky, add a little almond flour.
    Don't overdo the peppermint: Peppermint extract is concentrated, so begin with a small amount.
    Melt gently: White chocolate can become thick or grainy if overheated. Use short microwave intervals and stir frequently.
    Make clean slices: Allow the brownies to sit at room temperature for a few minutes before cutting. A warm knife also helps create neat edges.
    Storage:
    Store your Peppermint Pattie Protein Brownies in an airtight container in the refrigerator for up to one week.
    They also freeze beautifully! Place them in a freezer-safe container with baking paper between the layers and freeze for up to three months. Simply thaw for a few minutes before enjoying.   
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