Time for holiday desserts! Vegan Brownie Batter Peppermint Patties 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 made these a bunch last season and can't wait to them keep making them this season. Jacob and I are obsessed. Cannot wait for you guys to love them as much as me.
I made these with chocolate protein powder, but if you do not have that - you can use chocolate collagen or cocoa powder. Lots of options.
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.
- Chocolate Protein Powder - or you can double up on cocoa powder
- 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:
Directions:
Add cashew butter, peppermint extract, and maple syrup in a mixing bowl. Whisk with a fork until well combined.
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.
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.
Place in the fridge for 20 minutes to harden.
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.
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!
This post was originally created in 2019 for a brand partner - Health Warrior. It was since been revised since the product is no longer available. You can check out their delicious bars on healthwarrior.com.
Ingredients
Directions
Add cashew butter, peppermint extract, and maple syrup in a mixing bowl. Whisk with a fork until well combined.
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.
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.
Place in the fridge for 20 minutes to harden.
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.
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!