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Pile of peppermint brownies on a white plate
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Vegan Candy Cane Brownie Bites

Combine the delicious flavors of peppermint and chocolate to make these Vegan Gluten-Free Peppermint Brownies. Makes the perfect gift for chocolate lovers!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Cool in fridge 20 minutes
Total Time 42 minutes
Servings 25
Calories 161kcal
Author Sophia DeSantis | Veggies Dont Bite

Equipment

Ingredients

  • ¼ cup brown rice flour , I use a finely ground brown rice flour
  • 1 tablespoon tapioca starch
  • 1/8 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups vegan chocolate chips , divided into ½ cup, ½ cup and 1 cup portions
  • ½ cup cashew butter , room temperature (or tahini for nut free)
  • 6 Medjool dates , soaked in hot water, plus 2 tablespoons of the soaking water
  • 1 tablespoon molasses
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2-3 tablespoons crushed candy canes , optional for topping

Instructions

  • Preheat oven to 375 F/ 190 C. Soak dates in hot water, allow to soak while prepping the other ingredients. I soak mine with the pits because it is easier to remove the pits once soaked and soft.
  • Combine flour, starch, baking soda and salt in a small bowl and whisk to break up clumps. Set aside.
  • Melt ½ cup chocolate chips with tahini using a microwave or double boiler. If using a microwave, be sure to heat in short 10-15 second increments so you avoid burning it. Stir in between heating to break down large chunks. It took mine about 1 minute to melt, but it will depend on your microwave.
  • Once melted, pour mixture into a blender or food processor (save the bowl you used for later). Add dates (make sure to remove the pits), 2 tablespoons of the soaking water, molasses, vanilla and peppermint extract. Blend until smooth.
  • Add in the flour mixture. Blend again to combine.
  • Pour the other ½ cup of chocolate chips into the blender or food processor and pulse to combine.
  • Put batter into the refrigerator for at least 20 minutes to harden. You want it pliable but not too sticky or it will be hard to roll into balls.
  • Once firm, roll into balls about 1 ½ inches in size. Place them on a parchment lined cookie sheet.
  • Bake for 12-13 minutes, until slightly firm. They cook more as they cool so make sure NOT to over bake.
  • Allow to cool completely. Once cool melt the remaining 1 cup chocolate chips. Pour melted chocolate into a piping bag used for frosting, or you can use a plastic bag and cut the corner off, make sure it isn’t too hot so you don’t burn yourself. Pipe the melted chocolate over the brownie bites so that it covers the entire top, it’s okay if it melts down the side. Messy is good.
  • Sprinkle the tops with crushed candy cane if you want and allow the chocolate to harden. You can either put them in the refrigerator or leave them out if the weather isn’t too hot.

Notes

  • Make sure all ingredients are at room temperature or the melted chocolate will harden and not mix well.
  • You can use another variety of dates, just keep in mind the size and sweetness as compared to Medjool to ensure the same results.
Tips to prep ahead:
  • Crush candy canes

Nutrition

Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 28mg | Potassium: 78mg | Fiber: 2g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg