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Raw Peppermint Bark Brownies
These no-bake chocolate mint treats are a perfect, healthy way to celebrate the holiday season (or any time of year!).
Course Dessert
Cuisine American
Keyword Dairy-free, Gluten-Free, No-bake
Prep Time 20 minutes minutes
Chill Time: 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 12 pieces
Calories 163kcal
BROWNIE LAYER:
- ½ cup pecans or walnuts
- ½ cup oats or another 1/2 cup of nuts
- 10 soft dates
- ¼ teaspoon sea salt
- 3 Tablespoons cocoa powder
- ½ teaspoon peppermint extract
- 1 Tablespoon water
BARK:
- 6 Tablespoons coconut butter
- 4 Tablespoons coconut oil
- 2 Tablespoons maple syrup
- 1 teaspoon peppermint extract
- pinch sea salt
- 1 candy cane crushed into small pieces
BROWNIE LAYER:
Process the nuts into a meal.
Remove.
Add dates and process until they form a paste.
Add back the nut meal and the rest of the ingredients.
Process until well-combined.
Press into a small baking dish (I used a 7 x 5 inch Pyrex dish).
Set in the fridge while you make the top layer.
BARK LAYER:
Heat the coconut butter and oil on low just until they liquify.
Stir in the remaining ingredients (except for the candy cane) until the mixture is smooth.
Pour atop the brownie layer.
Set in the fridge for about 10 minutes until the top layer sets a bit.
Top with the crushed candy cane (you can top it before, but this keeps the candy cane on top and makes it look prettier).
Set in the fridge (or freezer if you want it faster) to set.
Cut and enjoy!
Nutrition facts are based on using a combination of pecans and oats.
Weight Watchers points (new system): 5
Calories: 163kcal | Carbohydrates: 13.1g | Protein: 1.8g | Fat: 12.7g | Sodium: 62mg | Fiber: 3g | Sugar: 7.1g