We all know just how well chocolate and peppermint perfectly combine and complement each other! This no-bake, vegan choc peppermint brownie recipe is packed with nutritious ingredients for the perfect balance of naughty and nice. A big thank you to the lovely Jade from Panaceas Pantry for developing this recipe for us!

“Nothing speaks louder to me at Christmas time than chocolate and peppermint- it would have to be my favourite combination of dessert flavours, especially come December! This brownie is grain-free, gluten free and or course dairy-free, and it really is a favourite recipe of mine. It is fudge, decadent, and so delicious- and it is very tried and tested.”

25 min



  1. 2 cups (220g) raw pecans*
  2. 2/3 cup (65g) Dutch pressed cocoa (or good quality cacao)
  3. ½ cup (50g) almond meal*
  4. ½ tsp salt
  5. ½ cup (240g/approx 12 large) Medjool dates, pitted
  6. ¼ cup (78g) Queen Pure Maple Syrup
  7. 1 tsp Queen Finest Vanilla Extract Madagascar
  8. 1 tsp Queen Natural Peppermint Extract
  9. 2 candy canes, finely crushed (optional)

Ganache Topping

  1. 150g good quality dark chocolate
  2. ½ cup + 1 tbsp (120g) full fat coconut cream


  1. Step 1

    Line a small square or rectangle baking tray with baking paper, and set aside. I use a 15cm square tin, but larger (20cm) will work just fine.

  2. Step 2

    Add pecans, cacao, salt and almond meal to a high-speed food processor. Process until a course flour is formed (a few chunks are ok, but the finer the nuts are, the better).

  3. Step 3

    With the food processor running, add dates, then drizzle in Maple Syrup, Peppermint and Vanilla. At this point, you should have a large dough ball that holds together very well. If the mixture is too dry (because the dates were perhaps too dry) add a little more Maple Syrup.

  4. Step 4

    Add crushed candy canes, if using, and pulse through. Transfer the mix to the prepared tin, and press firmly to create an even base. Set aside.

  5. Step 5

    To make the ganache, chop the chocolate into very small pieces. This can be done with a knife, or I prefer to pulse it all in a clean food processor, so it’s very fine. Transfer to a large, clean glass or metal bowl.

  6. Step 6

    Add coconut cream to a saucepan, and heat until just before boiling point. Pour immediately over the chocolate, and allow to sit for 2 minutes before whisking together to form a silky ganache. Pour ganache onto of brownie base, then set in the fridge.

  7. Step 7

    To serve, slice into desired serving sizes, and add optional candy cane chunks. Store in an air-tight container in the fridge (up to 2 weeks) or freezer (for 2 months).

*Note from Jade: “For both the pecans and almond meal, I used activated varieties, and this is what I would recommend. However, raw pecans and any calomel meal (or flour) will work perfectly fine!”

Comments & Reviews