Ultra fudgy, gooey, and super chocolatey unbaked mint brownies, with dark chocolate ganache.
These no-bake mint brownies can be all of the following:
Raw
Vegan
Paleo
Soy Free
Gluten Free
No Added Sugar
Just imagine eating a brownie that tastes like a Thin Mint cookie.
Now imagine the mint chocolate brownie is NO BAKE and naturally sweetened, made without flour, butter, or refined sugar.
If you want to really take things over the top, try turning it into a no-bake brownie sundae with a scoop of creamy Mint Chocolate Chip Nice Cream.
Bonus points, the energizing peppermint and chocolate are a great pick-me-up if you’re feeling sleepy thanks to Daylight Savings!
I think I might be the only person in the world who actually likes Daylight Savings. Oh I definitely wish we stopped doing it altogether. (Doesn’t everyone? Why is this still a thing???)
But in terms of springing forward vs. falling back, I hate the latter much more. I seem to enjoy waking up at 4 am for some reason, so springing forward gets me at least a little closer to everyone else. I would still totally be on board to get rid of Daylight Savings though. Just saying.
(View the video, above)
I also made a new video for the brownies, because I know a lot of you prefer to see recipes being made instead of just reading instructions.
I prefer that too – and also, I really love making the videos!
No-Bake Thin Mint Brownies
Adapted from The Ultimate Unbaked Brownies
No-Bake Thin Mint Brownies
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 2½ cups loosely packed pitted dates
- 1 1/2 cups raw walnuts or almonds
- 6 tbsp cacao or cocoa powder
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 2 tsp water
- 1/4 + 1/8 tsp salt
- frosting, listed below
Instructions
Make sure to use pure peppermint extract, not imitation. (I haven’t tried the recipe with mint extract.) Combine first 7 ingredients in a food processor—scraping down as needed—until it turns into tiny, sticky crumbles. It will seem dry at first, so just keep processing until sticky. Line an 8-inch pan with wax or parchment. Press dough very firmly into the pan. For frosting, either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil or cacao butter, and 1/4 cup pure maple syrup or agave to form a sauce. You can add up to 1/4 tsp pure peppermint extract if you wish. Spread over the brownies, Refrigerate or freeze to set the chocolate. Leftovers can be covered and stay out at room temperature for a day, or up to 2 weeks refrigerated, or 1-2 months sliced and frozen. (If using the coconut-oil frosting, it’s best to refrigerate unless storing in a very cool place.)
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Natasha @ Thoughts of Tradition says
These actually look really good. I’m not even a fan of mint desserts, and yet this still sounds delicious.
aimee says
mint and ganache? yes please!!
jordan @ dancing for donuts says
you never cease to amaze me with what you create with just a few ingredients!!!! i’ve been trying to get off my daily dessert kick (yep, it’s serious) this month and it hasn’t exactly been working. i love that i can make these and they’re a sweet treat without being too indulgent. maybe they’ll help me wean myself off all the sugar! thanks for sharing 😉
KatCupcake says
Love anything made with dates and almonds!
Emily says
My husband is obsessed with thin mints. I think that I need to make these ASAP as a healthier alternative. 🙂
xo,
Em
New England Flybaby says
Umm – When do you add the salt? Why wouldn’t it be added with the other ingredients in the food processor? Thanks.
Natasha @ Thoughts of Tradition says
It was likely a typo, she probably meant the first 7 ingredients.
Jason Sanford says
Sorry yes, she just fixed it!
Linda @ the Fitty says
Nothing like mint and chocolate!
The Curious Frugal says
Looove thin mints! And the ingredients in this recipe look great! I wouldn’t mind sharing these with my already very active (ie not needing any added sugar!) toddler!
Kirsten Landon says
Does the recipe still work without nuts? I’m allergic to tree nuts.
Jason Sanford says
Unfortunately that makes up the bulk of the recipe, so I would try a different recipe.
Jen says
Quick Question….. when I try to “print” the recipe, the ingredients don’t end up on separate lines like it shows on screen. I’ve tried a few ways and several different browsers with the same result. Am I missing something? I HAVE missed something when making a recipe because I didn’t notice the ingredient since it was on a different line, lol!
Jason Sanford says
Hi, unfortunately I think that’s just the way the plugin works. Will see what we can do about it, but probably would need more tech skills over here unfortunately than we have currently. We will keep it in mind for the future as something to address if the blog goes through a redesign and we end up working with someone that has more tech skills.
Jason (media relations)
Cassie Tran says
I’d probably devour these brownies even BEFORE refrigerating/freezing them! They look to die for!
Janette says
These are yummy. However I would caution using a food processor. I burned up my motor in my food processor 🙁 I put the mixture in my vita-mix and it had a hard time mixing as well. Maybe processing a little at a time would be better than all at once.
Bianca Zapatka says
These Brownies look so delicious Katie!
Great recipe ?❤️
Kelly says
I love dates in a dessert! These brownies seem so delicious and healthy. I will definitely try these out as soon as I find a little time for it! I hope my kids like it too. I know that I will!
Snegolenka says
I infinitely adore chocolate desserts! Сhocolate dessert, with chocolate filling, topped with chocolate – this is my favorite dish!
But your recipes are also good 🙂 I’ll definitely try to cook on the weekends!
PostureMD says
Going to tell my hubby about these. Keep up the great work Kelly. I adore your cooking especially the deserts!
Alex says
Thanks for this awesome piece of c….ake. lol
jrb says
I was skeptical at first but when I pulled them out of the fridge and took a bite I ended up eating half of them. I didn’t even wait for the icing to completely solidify. I used a mixture of almonds and walnuts, whatever I had left. Although, my NINJA blender couldn’t blend it totally smooth it was enough. I still had some larger pieces here and there but they tasted great. I used the cocoa icing recipe.
jrb says
I forgot to post a photo
Jason Sanford says
Ooh those look goooood!
JRB says
I made this a second time today and made sure that I blended everything very well with my Magic Bullet, since I don’t have a food processor. I also find that “fancy” Medjool dates that are moist yield better results. I was a little short on dates so I had to cut the recipe down to two cups of dates, one cup of mixed walnuts and almonds, 5 tablespoons of cocoa powder, one teaspoon vanilla, about 1/4 teaspoon peppermint, and two tablespoon of filtered water. It came out perfectly. Then I used a frosting recipe that calls for a mixture of 3/4 cup cocoa powder, 1/4 cup melted butter or coconut oil(I used butter,) 1/4 cup maple syrup, and 1 teaspoon of vanilla. They taste AMAZING! Thanks for this recipe.
Jason Sanford says
Love the photo!
Pauline says
Just made these delicious fudge brownies with expresso powder instead of peppermint extract. My husband who is a junk food junkie thought they were fantastic!
Jason Sanford says
Espresso brownies sound amazing!
Melissa Hull says
Oh my freakin’YUM! These brownies are amazing. I am a chocoholic, so these really hit the spot. I processed the dates before adding the walnuts, and the “batter” was nice and creamy. My ganache was milk chocolate because it was all I had on hand. Delicious!
Melinda Muyargas says
This was easy and yummy! I loved how I could just add in all the ingredients in one step. Thanks! 🙂