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No bake peppermint brownies
Ingredients
- 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
Ganache
- 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
Directions
- 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.
- Line a nine-inch square baking dish with parchment paper and press it firmly into the bottom. Place in the fridge.
- 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.
- Remove the brownie base and pour chocolate all over the brownies. Sprinkle liberally with sprinkles. Refrigerate for at least an hour to set.
- Cut into 16 bars and enjoy!
