Vegan Peppermint Brownies (Gluten-Free)

These Vegan Peppermint Brownies are rich and fudgy, and topped with a melt-in-your-mouth peppermint cream and silky chocolate ganache. They're gluten-free, refined sugar free, grain-free, easy to make and look impressive. They taste like peppermint creams and make the perfect sweet treat for Christmas! They keep well for a few days, are perfect for sharing and make excellent edible gifts.

How to make these brownies

Scroll down to the bottom of the post for the full recipe.

• Place the soaked and drained dates, coconut oil and plant-based milk in a food processor or blender.

• Whizz until completely smooth.

• Transfer into a glass mixing bowl along with all the other ingredients.
• Mix well.

• Transfer the batter into a square baking tin.

Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.

• Bake in the oven for 20 minutes.

• Leave to cool completely before applying the peppermint cream.

How to make the peppermint cream

• Drain the soaked cashews and place in a food processor or blender with the maple syrup, plant-based milk and peppermint extract.

• Whizz until completely smooth.

• Taste and adjust amount of peppermint extract/maple syrup if necessary.
• If you wish to add colour, add the spirulina powder a tiny amount at a time until you achieve your desired colour.

• Use a knife to spread the peppermint cream over the top of the brownies.

Tips for baking with peppermint extract

• Peppermint extract can vary in strength and flavour depending on the brand you use - so it's best to add it a bit at a time and taste as you go to ensure you don't add too much.
• Some brands can be very potent, and you don't want your Peppermint Brownies to taste like toothpaste!
• Most brands are naturally vegan and gluten-free, but it's always best to check the ingredients first to make sure.

Tips for using spirulina powder as a food colouring

• Spirulina powder gives the peppermint cream a lovely light green colour, but it needs to be used with caution!
• It's best to add it a tiny bit at a time until you achieve your desired colour.
• Be careful not to add too much, otherwise the flavour and colour will be very strong.

How to make the chocolate ganache

• Break up the chocolate into small pieces and place in a bowl with the plant-based milk.

• Place the bowl over a pan of boiling water and stir regularly until melted.

• Carefully pour the chocolate ganache on top of the peppermint cream layer.
• Use a spatula, knife or spoon to evenly spread the chocolate across the surface.

• Place in the fridge for at least a few hours or overnight for all the layers to firm up before cutting into squares.

Tips for making vegan chocolate ganache

• Make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
• If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.

Substitutions you can make

• You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
• You can replace the ground almonds with ground hazelnuts, ground walnuts or ground sunflower seeds.
• You can use any type of oil: coconut oil, olive oil, vegetable oil etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can omit the spirulina.
• You can use beetroot powder instead or spirulina powder to create a light pink colour reminiscent of peppermint candy canes.
• For a refined sugar free version, use a refined sugar free chocolate.

How long do these keep for?

These keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.

More vegan brownies

• Sweet Potato Brownies
• Black Bean Brownies
• No-Bake Brownies
• Zucchini Brownies
• Pumpkin Brownies
• Avocado Brownies
• Beetroot Brownies
• Sweet Potato Blondies

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Peppermint Brownies (Gluten-Free)

These Vegan Peppermint Brownies are rich and fudgy, and topped with a melt-in-your-mouth peppermint cream and silky chocolate ganache. The perfect sweet treat for Christmas!

4.38 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: mint chocolate brownies, raw vegan brownies, vegan christmas dessert

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 16 brownies

Calories: 374kcal

Author: Rhian Williams

Ingredients

For the brownies:

• ▢ 350 g (2 cups) pitted dates soaked overnight in cold water or for 10 minutes in boiling water
• ▢ 260 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
• ▢ 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 360 g (3 cups) ground almonds (almond meal)
• ▢ 75 g (¾ cup) cocoa powder
• ▢ Pinch salt to taste
• ▢ 2 teaspoons baking powder (ensure gluten-free if necessary)

For the peppermint cream:

• ▢ 200 g (1 ⅓ cup) cashew nuts soaked in cold water overnight or in hot water for 15 minutes
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 4 tablespoons unsweetened almond milk (or sub water or any other plant-based milk)
• ▢ 2 teaspoons peppermint extract to taste * (ensure vegan/gluten-free if necessary)
• ▢ Spirulina powder for colour ** (optional)

For the chocolate ganache:

• ▢ 150 g (5.3 oz) dark chocolate *** (ensure vegan/gluten-free if necessary)
• ▢ 12 tablespoons unsweetened almond milk (or sub any other plant-based milk)

Instructions

For the brownies:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Drain the dates and place in a food processor or blender with the almond milk and coconut oil.
• Blend until completely smooth, mixing it around a couple of times if necessary.
• Transfer into a large mixing bowl along with the ground almonds, cocoa powder, salt and baking powder.
• Mix well, adding a tiny splash more milk if it’s looking too dry.
• Transfer the mixture into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin.
• Bake in the oven for 20 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey – be careful not to overcook!
• Leave to cool completely before applying the peppermint cream.

For the peppermint cream:

• Drain the soaked cashews and place in a food processor or blender with the maple syrup, almond milk and peppermint extract.
• Whizz until completely smooth.
• Taste and adjust amount of peppermint extract/maple syrup if necessary.
• If you wish to add colour, add the spirulina powder a tiny amount at a time until you achieve your desired colour - be very careful not to add too much, otherwise the flavour and colour will be very strong.
• Use a knife to spread the peppermint cream over the top of the brownies.

For the chocolate ganache:

• Break up the chocolate into small pieces and place in a bowl with the almond milk.
• Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
• If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.
• Carefully pour the chocolate ganache on top of the peppermint cream layer.
• Use a spatula, knife or spoon to evenly spread the chocolate across the surface.
• Place in the fridge for at least a few hours or overnight for all the layers to firm up before cutting into squares.
• Keeps covered in the fridge for up to a few days.

Notes

*Tips for baking with peppermint extract:

• Peppermint extract can vary in strength and flavour depending on the brand you use - so it's best to add it a bit at a time and taste as you go to ensure you don't add too much.
• Some brands can be very potent, and you don't want your Peppermint Brownies to taste like toothpaste!
• Most brands are naturally vegan and gluten-free, but it's always best to check the ingredients first to make sure.

**Tips for using spirulina powder as a food colouring:

• Spirulina powder gives the peppermint cream a lovely light green colour, but it needs to be used with caution!
• It's best to add it a tiny bit at a time until you achieve your desired colour.
• Be careful not to add too much, otherwise the flavour and colour will be very strong.

You can use beetroot powder instead or spirulina powder if you wish, to create a light pink colour reminiscent of peppermint candy canes. 

***For a refined sugar free version, use a refined sugar free chocolate. 

Nutrition Facts

Vegan Peppermint Brownies (Gluten-Free)

Amount Per Serving

Calories 374 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g30%

Cholesterol 1mg0%

Sodium 47mg2%

Potassium 437mg12%

Carbohydrates 39g13%

Fiber 7g28%

Sugar 24g27%

Protein 9g18%

Vitamin A 4IU0%

Vitamin C 1mg1%

Calcium 143mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.