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!
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
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a food processor, blend your chickpeas, almond butter, and maple syrup until smooth. Add the peppermint extract and cacao powder and blend again.
- 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.
- Once they are mostly frozen, remove from freezer and slice into 10 "brownies."
- Melt the chocolate chips and coconut oil until smooth. Begin dipping each brownie into the chocolate until completely coated. Let harden and enjoy!
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