Vegan & Gluten-free Thin Mint Protein Brownies

I wasn't really sure what to call these, but I decided on Thin Mint protein brownies because they taste like a Thin Mint! These are made with chickpeas, but I promise you can't taste them-even my dad approved! These are no-bake, vegan, gluten-free, dairy-free, refined sugar-free, and so so tasty!

Ingredients

Here are the ingredients you'll need:

• chickpeas
• almond butter
• maple syrup
• cacao powder
• almond flour
• peppermint extract
• non-dairy chocolate chips
• coconut oil

See recipe card for quantities.

Storage

Store in the fridge or freezer!

Vegan & Gluten-free Thin Mint Protein Brownies

These Thin Mint inspired protein brownies are vegan, gluten-free, dairy-free, refined sugar-free, no-bake, and absolutely delicious!

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Prep Time 20 minutes mins

Servings: 10 brownies

Course: brownies, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 15 oz. can of chickpeas rinsed & drained
• ⅓ cup smooth almond butter natural
• 3 tablespoon maple syrup
• ¼ cup cacao powder unsweetened
• ¼ cup almond flour
• ½ teaspoon peppermint extract

For the chocolate coating:

• ⅔ cup non-dairy chocolate chips
• ½ teaspoon coconut oil

Method

 

1. Line a loaf pan with parchment paper and set aside.
2. In a food processor, blend your chickpeas, almond butter, and maple syrup until smooth. Add the peppermint extract and cacao powder and blend again.
3. Add in the almond flour and blend once again until you have a smooth, sticky dough. Begin pressing this mixture into the prepared pan and place in the freezer to set for about 30 minutes.
4. Once they are mostly frozen, remove from freezer and slice into 10 "brownies."
5. Melt the chocolate chips and coconut oil until smooth. Begin dipping each brownie into the chocolate until completely coated. Let harden and enjoy!