These gluten free peppermint brownie bites have a chewy mint brownie center that's coated in dark chocolate and topped with crushed candy canes. These chocolate brownie bites are perfect for sharing during the holidays - completely gluten free, vegan and paleo friendly.
If you're a fan of peppermint and chocolate, then these peppermint brownie bites are everything you could dream of!
They have a chewy mint brownie filling that's made with dates, almond butter and cacao. The filling is coated in dark chocolate and topped with crushed candy canes.
These gluten free peppermint brownie bites are perfect for sharing this holiday season!
Why You'll Love these Peppermint Brownie Bites
- no bake and easy to make
- perfect texture - chewy brownie center with a hard chocolate shell
- gluten free and dairy free - flourless and made without butter or milk
- only sweetened with dates - no added sugar
- paleo and vegan - fit most dietary restrictions
Ingredients
You can find the full recipe for these flourless brownie bites in the recipe card below, but here's an overview of the ingredients you'll need:
- dates - I used Medjool, but any variety will work
- almond butter - just dry roasted almonds
- peppermint - I used a peppermint flavoring, but you can also use peppermint extract or oil
- vanilla extract - for flavor
- cacao powder - or cocoa powder
- protein powder - I have tested both pumpkin seed protein and hemp protein with great results. That being said, most protein powders should work.
- salt - brings out more flavor
- dark chocolate chips - I used 85% dark
- coconut oil - for thinning the chocolate, making it easier to work with
- organic candy canes - candy canes are not 100% paleo, so omit them if you are following a strict paleo diet. I like buying organic, naturally colored candy canes.
How to Make No Bake Peppermint Brownie Bites
This mint chocolate brownie bite recipe is no-bake and easy to make. You'll need parchment paper, a loaf pan and food processor to make them.
First, line an 8x4 inch loaf pan with parchment paper and set aside.
Make the Mint Brownie Filling
- Place the pitted dates in a bowl and cover with hot water. Let them sit for 5 minutes to soften, then drain the water.
Make the Mint Brownie Filling
- Place the dates in a food processor, along with the almond butter, peppermint and vanilla. Blend, stopping to scrape the sides as needed, until a paste forms.
- Add in the cacao powder, pumpkin seed protein and salt. Pulse the mixture a couple times, then blend until the mixture forms a thick, sticky dough. The dough should end up forming a ball in the food processor.
- Scoop the dough out of the food processor and press into the lined loaf pan.
- Place the pan in the freezer and freeze for at least an hour (overnight is okay too).
Dip the Brownies in Dark Chocolate
- Once the brownie filling has set, melt the dark chocolate and coconut oil for the coating.
- Remove the filling from the fridge and cut into into cubes. (I was able to make 18 brownie bites.)
- One at a time, dip each brownie into the melted chocolate. Place the dipped brownies on a sheet of parchment paper to set.
Top with Crushed Candy Canes
- Right after dipping in chocolate, top the brownie bites with crushed candy cane pieces.
- You can place the bites back in the freezer a few minutes for the chocolate to fully set.
Other Topping Options
If you're not interested in topping these peppermint brownie bites with candy canes, here are some other great options:
- flaked sea salt
- chopped nuts or seeds (like hemp seeds)
- crushed, freeze dried raspberries or strawberries
- dye free holiday sprinkles
- shredded coconut
Storage
These gluten free peppermint brownie bites can be left out at room temperature for serving, but need to be stored in the fridge or freezer.
Place them in an airtight container or baggie and keep in the fridge for up to two weeks, or the freezer up to two months.
Please note: the candy canes do melt during storage. The peppermint bites are still safe to eat and taste great, but don't look as pretty.
FAQ
While I have only tested pumpkin seed protein powder and hemp seed protein powder, most other protein powders should work for this recipe. Just note, you may get a slightly different filling texture and taste.
Yes!
No, candy canes are not paleo. Omit them from this recipe if you are following a strict paleo diet.
More No Bake Peppermint Desserts
Gluten Free Peppermint Brownie Bites (Flourless, No Bake)
- Prep Time: 20 minutes
- Freeze Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 brownie bites 1x
Description
These gluten free peppermint brownie bites are flourless and no-bake. They have a chewy mint brownie filling that's coated in dark chocolate and topped with crushed candy canes. Paleo, vegan and gluten free!
Ingredients
Peppermint Brownie Filling
- 1 ½ cups pitted dates (260g) about 16 medjool dates
- ½ cup almond butter (just dry roasted almonds)
- 1 tsp peppermint flavoring*
- 1 tsp vanilla extract
- ⅓ cup cacao powder (27g)
- ⅓ cup pumpkin seed protein (34g)**
- ⅛ tsp salt
Chocolate Coating
- 1 ⅓ cups dark chocolate chips
- ½ Tbsp coconut oil
Candy Cane Topping
- 1 organic candy cane, crushed
Instructions
- Line an 8''x4" loaf pan with parchment paper and set aside.
- Make the peppermint brownie filling: Place the pitted dates in a bowl and cover with hot water. Let them sit for 5 minutes to soften, then drain the water.
- Place the dates in a food processor, along with the almond butter, peppermint and vanilla. Blend, stopping to scrape the sides as needed, until a paste forms.
- Add in the cacao powder, pumpkin seed protein and salt. Pulse the mixture a couple times, then blend until the mixture forms a thick, sticky dough. The dough should end up forming a ball in the food processor.
- Scoop the dough out of the food processor and press into the lined loaf pan.
- Place the pan in the freezer and freeze for at least an hour (overnight is okay too).
- Coat the brownies in chocolate: Once the brownie filling has set, melt the dark chocolate and coconut oil for the coating***
- Remove the filling from the fridge and cut into into cubes. (I was able to make 18 brownie bites.) One at a time, dip each brownie into the melted chocolate. Place the dipped brownies on a sheet of parchment paper to set.
- Top with crushed candy cane: Right after dipping in chocolate, top the brownie bites with crushed candy cane pieces.
- Store in fridge or freezer.
Notes
*If using a peppermint extract or oil, be sure to adjust the quantity, as they tend to be stronger than peppermint flavoring.
**I have tested these brownie bites with both pumpkin seed protein and hemp protein - both work great. Other protein powders should work, but the filling texture may vary.
***Melt the chocolate and coconut oil in a small saucepan, over low heat. Or you can melt them in the microwave at 20 second intervals.
Katie
Mita
I'm going to try these next week. I already know it's at least 5 stars because everything I've made from here has been a 5++++++!