Raw Peppermint Bark Brownies Recipe — No-Bake Holiday Treat

These no-bake peppermint bark brownies combine two of the best treats: rich chocolate and bright peppermint.

I love decorating the house and tree, sipping hot chocolate, nibbling candy canes, baking and decorating Christmas cookies, and giving gifts to my little girls who now appreciate more than the wrapping. One of my favorite holiday indulgences has always been peppermint bark.

Last year I developed a healthier version of peppermint bark that I enjoy, and this year I wanted to try a new twist by combining a soft brownie base with a crisp, creamy peppermint topping. If you love the mint-and-chocolate pairing, these raw peppermint bark brownies are the best of both worlds.

Recipe tips

To make the brownies nut-free, substitute raw pumpkin seeds for the nuts. This keeps the texture and adds a subtle, pleasant flavor.

Raw Peppermint Bark Brownies

These no-bake chocolate-mint treats are a simple, healthier way to celebrate the holidays—or anytime you want a festive dessert.

Prep Time
20

Chill Time:
1

Total Time
1 20

Servings:
12 pieces

Author:
Lauren Goslin

Ingredients

BROWNIE LAYER:

½ cup pecans or walnuts
½ cup oats or another ½ 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

Instructions

BROWNIE LAYER:

Process the nuts until they form a fine meal, then remove and set aside.
Process the dates until they become a sticky paste.
Return the nut meal to the processor, add oats (or extra nuts), cocoa, salt, peppermint extract, and water, and process until well combined.
Press the mixture firmly into a small baking dish (a 7 x 5 inch dish works well) and chill while you prepare the bark layer.

BARK LAYER:

Gently heat the coconut butter and coconut oil over low heat just until melted.
Stir in maple syrup, peppermint extract, and a pinch of sea salt until smooth.
Pour the peppermint mixture over the chilled brownie layer and return to the fridge for about 10 minutes to let it begin to set.
Sprinkle the crushed candy cane on top (adding it after the bark has slightly set helps keep the pieces visible and pretty).
Chill in the refrigerator until fully set (or place in the freezer for a faster set), then slice into pieces and enjoy.

Notes

Nutrition facts are estimated using a combination of pecans and oats.

Weight Watchers points (new system): 5

Nutrition

Calories: 163 kcal
Carbohydrates: 13.1 g
Protein: 1.8 g
Fat: 12.7 g
Sodium: 62 mg
Fiber: 3 g
Sugar: 7.1 g

If you make this recipe, please leave a star rating and a comment below to share how you liked it!

Jade, turning 4