Vegan Brownie Batter Peppermint Patties

Vegan Brownie Batter Peppermint Pattys

Vegan Brownie Batter Peppermint Pattys

My first official holiday recipe of 2019! Introducing Vegan Brownie Batter Peppermint Patties that are secretly good for you! These are no bake, so easy to whip up and SO GOOD. We keep them in the freezer and enjoy them after dinner for a little treat. I have already made these twice and Jacob and I are obsessed. Cannot wait for you guys to love them as much as me. 

These are made with my absolute fave Health Warrior Chocolate Superfood Protein Powder. It gives this dessert a little nutritional boost by adding protein, fiber and probiotics. I am a long time fan of this protein powder and use it for absolutely everything. I am not kidding, it is one of the only ones that is does not taste chalky to me and the ingredients are incredible. We are talking chia seeds, pumpkin seeds, flax seeds, hemp seeds. All the good stuff! Plus the chocolate flavor is incredible. 

Vegan Brownie Batter Peppermint Pattys

What you need for these:

  • Cashew Butter - I think this is the best nut butter for this recipe because it has a more neutral taste than peanut and almond, but those can work too.
  • Maple Syrup - Honey can also be used, but I personally love maple the best
  • Peppermint Extract - This gives it the holiday flare. Peppermint is truly my favorite holiday flave, so I am so excited about this. I got it at Whole Foods.
  • Health Warrior Chocolate Superfood Protein Powder - Enough said
  • Cocoa Powder - For even more chocolate flavor
  • Dairy Free Chocolate Chips-  for melting that coating on top 
  • White Sprinkles - Also cute little ones I got at Whole Foods. Any sprinkles will do, but these look like snowflakes and that makes in the holiday spirit 

Ingredients:

 ½ cup Cashew Butter
 ¼ cup Maple Syrup
 1 tsp Peppermint Extract
 1 tbsp Cocoa Powder
 1 tbsp Health Warrior Chocolate Superfood Protein Powder
 1 cup Dairy Free Chocolate Chips
 White Sprinkles for Topping

Directions:

1

Add cashew butter, peppermint extract, and maple syrup in a mixing bowl. Whisk with a fork until well combined.

2

Add in protein powder, cocoa powder and mix well. You want a thick dough to form. It takes some strength. I like to use a spatula to make sure all the powder chunks are evened out.

3

Line a small cookie sheet or tray with parchment paper and spray with non stick spray. I use coconut oil spray. Spoon a 1/2 tbsp size portion of dough into your hand and create a circle / ball using your palms. Flatten to create a disc shape. Place each ball individually on a cookie sheet or small tray. The mix should make 10 to 12 balls.

4

Place in the fridge for 20 minutes to harden.

5

Once discs are harden, melt the chocolate chips. Add them into a microwavable bowl and set for 1 minute. Mix well until they all melt together. Depending on your microwave and size of the chips, they may need more than 1 minute to melt.

6

Pour/drizzle melted chocolate over the truffles or dip the truffles directly into the bowl of melted chocolate. Sprinkle with white pearl sprinkles. Let the chocolate harden and then store back in the fridge for at least 10 minutes!

For more recipes with Health Warrior Products, check out Berry Lemon Breakfast Smoothie, Double Chocolate Protein Pancakes, Pumpkin Seed Power Muesli and Fudgy Avocado Protein Brownies. Lots of goodies! 


 

Vegan Brownie Batter Peppermint Pattys Pin

Thank you so much to my long term partner Health Warrior for supporting the development of this content. I truly love all their products and have for years. I am honored to share their products with my community! Learn more about them at healthwarrior.com

Ingredients

 ½ cup Cashew Butter
 ¼ cup Maple Syrup
 1 tsp Peppermint Extract
 1 tbsp Cocoa Powder
 1 tbsp Health Warrior Chocolate Superfood Protein Powder
 1 cup Dairy Free Chocolate Chips
 White Sprinkles for Topping

Directions

1

Add cashew butter, peppermint extract, and maple syrup in a mixing bowl. Whisk with a fork until well combined.

2

Add in protein powder, cocoa powder and mix well. You want a thick dough to form. It takes some strength. I like to use a spatula to make sure all the powder chunks are evened out.

3

Line a small cookie sheet or tray with parchment paper and spray with non stick spray. I use coconut oil spray. Spoon a 1/2 tbsp size portion of dough into your hand and create a circle / ball using your palms. Flatten to create a disc shape. Place each ball individually on a cookie sheet or small tray. The mix should make 10 to 12 balls.

4

Place in the fridge for 20 minutes to harden.

5

Once discs are harden, melt the chocolate chips. Add them into a microwavable bowl and set for 1 minute. Mix well until they all melt together. Depending on your microwave and size of the chips, they may need more than 1 minute to melt.

6

Pour/drizzle melted chocolate over the truffles or dip the truffles directly into the bowl of melted chocolate. Sprinkle with white pearl sprinkles. Let the chocolate harden and then store back in the fridge for at least 10 minutes!

Vegan Brownie Batter Peppermint Patties

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