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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



  • 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


Step 1

Preheat oven to 350F.

Step 2

Combine wet ingredients in one bowl and combine dry ingredients into another bowl.

Step 3

Combine wet to dry ingredients and whisk well to combine. Pour batter into a greased baking pan and bake for 40 minutes.

Step 4

Meanwhile, combine all ingredients for peppermint layer into a blender. Blend until smooth and set aside.

Step 5

Once brownies are cooled, add peppermint layer on top and spread evenly. Refrigerate overnight.

Step 6

Serve and enjoy!