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No bake peppermint brownies


  • 3 cups soft dates, pitted and diced
  • 1 cup almond flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons melted coconut oil
  • 1/2 tsp salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons peppermint candy canes, crushed


  • 1 1/2 cups dark chocolate, finely chopped
  • 1/2 cup plus 1/3 cup full-fat coconut milk (can shaken)
  • ½ teaspoon peppermint extract
  • 3 tablespoons crushed candy canes


  1. In a food processor, puree the dates until they reach a thick paste. Add in the almond flour, cocoa powder, coconut oil, salt, and vanilla. Process until well combined then mix in the sprinkles.
  2. Line a nine-inch square baking dish with parchment paper and press it firmly into the bottom. Place in the fridge.
  3. Meanwhile, heat the coconut milk in a saucepan over medium high until boiling. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted.
  4. Remove the brownie base and pour chocolate all over the brownies. Sprinkle liberally with sprinkles. Refrigerate for at least an hour to set.
  5. Cut into 16 bars and enjoy!

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