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Peppermint Almond Pulp Brownies

vegan 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


Servings: 10-12
Prep Time: 15 min
Cook Time: 40 min


  • 2 cups almond pulp (from almond milk)
  • ⅜ cup coconut oil
  • ¼ cup agave
  • ⅛ tsp vanilla extract
  • ½ cup turbinado sugar
  • ⅜ cup cacao
  • ¼ cup tapioca flour
  • ½ tsp baking powder
  • ⅛ tsp pink salt
  • ½ cup dark chocolate chips
Peppermint layer
  • 1 cup raw cashews soaked
  • ⅓ cup coconut oil
  • ⅜ cup agave (for a whiter top layer use a light colored agave)
  • ⅛ cup cacao butter
  • ½ tsp peppermint extract
  • ⅛ tsp pink salt


  1. Preheat oven to 350F.
  2. Combine wet ingredients in one bowl and combine dry ingredients into another bowl.
  3. Combine wet to dry ingredients and whisk well to combine. Pour batter into a greased baking pan and bake for 40 minutes.
  4. Meanwhile, combine all ingredients for peppermint layer into a blender. Blend until smooth and set aside.
  5. Once brownies are cooled, add peppermint layer on top and spread evenly. Refrigerate overnight.
  6. Serve and enjoy!
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