Go Back
+ servings
Print Recipe
0 from 0 votes

No Bake Peppermint Mocha Brownies

Prep Time10 mins
Total Time30 mins
Servings: 10
Author: Lorie Yarro


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


  • In a food processor, process pecans until very fine.
  • Add chocolate chips and process for about 10-15 seconds more.
  • Add all other ingredients and process until a dough begins to form.
  • Press very firmly into a parchment lined pan (I used a pyrex 6x8).
  • Allow to chill for about 10-15 minutes.
  • While brownies are chilling, whisk together all ingredients for the icing together until smooth.
  • Spread icing over the brownies until covered and return to the refrigerator.
  • Allow to chill for at least another 10-15 minutes before serving.
  • Allow brownies to sit out for about 5-10 minutes before cutting.
  • Sprinkle with sea salt if desired.