Why These No-Bake Vegan Peppermint Brownies Will Be Your New Holiday Favorite

These brownies are more than just a dessert; they’re a celebration of flavor and convenience. Crafted with only 9 simple, wholesome ingredients, they offer a delightful combination of textures and tastes. Being entirely vegan and gluten-free, they cater to various dietary preferences without compromising on decadence. The magic of these brownies lies in their no-bake nature, allowing you to whip up a batch quickly, freeing up your oven for other holiday preparations. While ideal for Christmas with their festive peppermint and candy cane garnish, you can easily omit these elements for a classic chocolate brownie experience any time of the year. Imagine sinking your teeth into a fudgy, mint-kissed brownie that took minimal effort to create!

For those who adore the classic combination of chocolate and peppermint, these brownies deliver a refreshing twist on a beloved favorite. The smooth ganache perfectly complements the chewy brownie base, while the crushed candy canes add a delightful crunch and an extra burst of minty sweetness. They are also incredibly versatile – serve them chilled for a firm, fudgy bite or let them soften slightly at room temperature for a truly melt-in-your-mouth experience. Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof and promises a show-stopping dessert every time.

More Irresistible Vegan Holiday Treats to Explore

If you’re expanding your repertoire of festive vegan delights, we have plenty of other delicious options that also feature the wonderful flavors of peppermint and chocolate, or are simply perfect for seasonal celebrations. These recipes are designed to be as easy and enjoyable to make as these peppermint brownies, ensuring your holiday baking is stress-free and full of flavor:

• Vegan Chocolate Peppermint Cookies: A classic cookie with a holiday twist, featuring rich chocolate and invigorating peppermint.
• Vegan Thin Mints Cookies: Recreate your favorite minty chocolate cookie at home, perfectly crisp and refreshing.
• Homemade Vegan Ferrero Rocher: Indulge in sophisticated hazelnut and chocolate bliss with this homemade version of a gourmet favorite.
• Easy Homemade Vegan Turtles Candy: Chewy caramel, crunchy pecans, and rich chocolate combine in these delightful, easy-to-make candies.
• Vegan Rum Balls: A spirited and festive treat, perfect for adult gatherings during the holidays, offering a rich, boozy flavor.

Key Ingredients for Perfect Peppermint Brownies

Crafting these delectable no-bake brownies requires a selection of simple, high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall excellence of this holiday dessert. While the recipe is flexible, using the right ingredients ensures the best outcome. Below is a detailed look at the core ingredients, along with helpful tips and substitution suggestions to guide you.

• Nuts: The foundation of our brownie base. I typically use a balanced mixture of **walnuts and almonds** for their complementary textures and mild flavors. Walnuts provide a slightly richer, earthier note, while almonds offer a smoother base. You have flexibility here; feel free to use all walnuts for a more pronounced flavor, or substitute pecans for some or all of the nuts if you prefer. The key is to process them into a fine, grainy flour consistency, which will give the brownies their signature fudgy texture.
• Dates: The natural sweetener and binder for these no-bake wonders. Any variety of soft, moist pitted dates will work beautifully, with Medjool dates often being the preferred choice due to their inherent creaminess. The dates bind all the ingredients together, creating a naturally sweet and chewy brownie. If your dates feel a bit dry or firm, a quick soak in hot water for about 15 minutes, followed by thorough draining, will soften them perfectly, making them easier to blend and ensuring a smoother brownie consistency.
• Cocoa Powder: Essential for that deep, rich chocolate flavor. Any good quality unsweetened cocoa powder will work. For an even more intense, dark chocolate profile that truly stands out against the peppermint, I highly recommend using dark cocoa powder (often labeled as Dutch-processed cocoa). This type of cocoa powder has a milder, less bitter taste and a darker color, creating a visually striking and profoundly chocolatey brownie.
• Chocolate (for Ganache): The star of the luscious topping. Use high-quality dairy-free chocolate chips or finely chopped dark chocolate. For the ganache, choosing a chocolate that you genuinely enjoy eating on its own will translate into a superior final flavor. Ensure it’s explicitly labeled “dairy-free” if catering to vegan diets.
• Coconut Milk or Cream: Crucial for creating a silky, rich chocolate ganache. It’s imperative to use good quality, thick, full-fat coconut milk or coconut cream. The fat content is essential for achieving that desirable smooth, pourable, yet firm ganache. If you’re concerned your coconut milk might not be thick enough, a smart trick is to place a can of full-fat coconut milk in the fridge overnight. The thick cream will separate and solidify at the top, allowing you to easily scoop off the creamy part needed for the ganache, leaving the thinner liquid behind for other uses.
• Peppermint Extract: This is where the magic minty flavor comes from. A good quality peppermint extract is key to achieving that refreshing holiday taste. I personally love brands like Simply Organic Peppermint Flavor for their pure and vibrant taste, but any reputable brand will work. Start with the recommended amount and adjust to your personal preference for mint intensity.
• Sea Salt: A pinch of sea salt in the brownie base helps to enhance and balance the sweetness of the dates and the richness of the cocoa, bringing out the depth of the chocolate flavor.
• Vanilla Extract: A touch of vanilla extract adds another layer of warmth and complexity to the brownie base, complementing the chocolate and peppermint beautifully. Use pure vanilla extract for the best flavor.
• Crushed Candy Canes: The quintessential holiday topping. These add a delightful crunch, vibrant red and white color, and an extra burst of peppermint flavor to finish off your brownies perfectly. Ensure they are well-crushed for easy sprinkling.

Vegan Peppermint Brownies Recipe Card

By: Deryn Macey

These delicious no-bake vegan peppermint brownies have a minty twist that’s perfect for the holidays!

Prep Time: 15 mins

Chill Time: 30 mins

Total Time: 45 mins

Servings: 16 brownies

Ingredients

For the Brownies

• 1 cup raw almonds (150 g)
• 1 cup raw walnuts (150 g)
• 2 cups packed soft pitted dates (440 g)
• 1/2 cup cocoa powder (50 g)
• 1/4 tsp sea salt
• 1 tsp vanilla extract

For the Ganache and Topping

• 3/4 cup chocolate chips or chopped dark chocolate (120 g)
• 3 tbsp full-fat coconut milk or coconut cream (45 g)
• 1/2 tsp peppermint extract
• 1 large or a few small crushed candy canes

Instructions

1. Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan.
2. Add the almonds and walnuts to a food processor and process into a grainy flour.
3. Add the rest of the brownie ingredients (dates, cocoa powder, sea salt, vanilla extract) and blend into a thick, sticky dough you can press between your fingers.
4. Firmly press the dough into the lined baking pan. Set aside while you make the ganache.
5. Place the candy canes in a bag and smash with a heavy object such as a rolling pin, pepper mill or small hammer.
6. Melt the chocolate in the microwave, stirring every 15 seconds until mostly melted, then stirring to melt in any remaining bits, or use a double boiler method.
7. Add the coconut cream or full-fat coconut milk to the melted chocolate along with the peppermint extract and stir together until combined, smooth and creamy.
8. Spread the melted chocolate mixture over the brownies in the pan then sprinkle the crushed candy canes over the chocolate.
9. Place the pan in the fridge or freezer until the ganache is firm, about 30-45 minutes. Lift the brownies out of the pan and cut into 16 squares.

Notes

• For peppermint mocha brownies, add 2 tsp espresso powder or instant coffee to the brownie mixture.
• If you have a smaller baking pan, around 7 inches square that will work best for the thickness of the final brownies.
• If you don’t have almonds on hand, you can use 2 cups walnuts or 1 cup of walnuts and 1 cup of pecans, or all almonds works. If you’re a bit short on nuts, that’s ok too! It’s pretty flexible.
• It’s important to use soft, moist dates in this recipe. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before using in the recipe.

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