No Bake Peppermint Mocha Brownies
Prep Time
10 mins
Total Time
30 mins
Servings: 10
For Brownies
  • 2 cups raw pecans
  • 1/3 cup cacao powder
  • 1/3 cup dark chocolate chips
  • 3 T very strong brewed coffee
  • 1/8 tsp peppermint extract
  • 1 T pure maple syrup optional
  • 8-10 medjool dates pitted (make sure they are very soft and gooey)
  • Dash of sea salt
For Icing
  • 1/3 cup coconut oil melted
  • 1/3 heaping cup cacao powder
  • 3 tsp pure maple syrup more if desired
  • 1/2 tsp vanilla extract
  • dash of sea salt
  1. In a food processor, process pecans until very fine.
  2. Add chocolate chips and process for about 10-15 seconds more.
  3. Add all other ingredients and process until a dough begins to form.
  4. Press very firmly into a parchment lined pan (I used a pyrex 6x8).
  5. Allow to chill for about 10-15 minutes.
  6. While brownies are chilling, whisk together all ingredients for the icing together until smooth.
  7. Spread icing over the brownies until covered and return to the refrigerator.
  8. Allow to chill for at least another 10-15 minutes before serving.
  9. Allow brownies to sit out for about 5-10 minutes before cutting.
  10. Sprinkle with sea salt if desired.