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Peppermint Almond Pulp Brownies

Decadent Brownies with a holiday twist- Peppermint cashew frosting! You’ll be the hit at your next holiday party with this dairy-free and gluten-free mint chocolate perfection.

Recipe and Photo by @3.bunnies

vegan Peppermint Almond Pulp Brownies


For the brownies:
  • 2 cups of almond pulp (from the Almond Cow)
  • 3/8 cup of coconut oil
  • 1/4 cup of agave
  • 1/8 tsp of vanilla extract
  • 1/2 cup of turbinado sugar
  • 3/8 cup of cacao
  • 1/4 cup of tapioca flour
  • 1/2 tsp of baking powder
  • 1/8 tsp of pink salt
  • 1/2 cup of dark chocolate chips
For the peppermint layer:
  • 1 cup of raw cashews soaked
  • 1/3 cup of coconut oil
  • 3/8 cup of agave (for a whiter top layer use a light colored agave)
  • 1/8 cup of cacao butter
  • 1/2 tsp of peppermint extract
  • 1/8 tsp of pink salt


Preheat oven to 350°F. Combine wet ingredients in one bowl and combine dry ingredients into another bowl. Combine wet to dry ingredients and whisk well to combine. Pour batter into a greased baking pan and bake for 40 minutes.

Meanwhile, combine all ingredients for peppermint layer into a blender. Blend until smooth and set aside. Once brownies are cooled, add peppermint layer on top and spread evenly. Refrigerate overnight.

Serve and enjoy!

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