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No-Bake Thin Mint Brownies

Ultra fudgy, gooey, and super chocolatey unbaked mint brownies, with dark chocolate ganache.

mint brownies

These no-bake mint brownies can be all of the following:

Raw

Vegan

Paleo

Soy Free

Gluten Free

No Added Sugar

mint brownies

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.

peppermint brownies

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!

thin mint brownies

No-Bake Thin Mint Brownies

Adapted from The Ultimate Unbaked Brownies

No-Bake Thin Mint Brownies

Total Time: 10m
Yield: 16 brownies
Print This Recipe 5/5

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.)

View Nutrition Facts

 

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Published on March 12, 2018

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29 Comments

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  1. 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!

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