Keto or Paleo No Bake Peppermint Patty Brownies!

These brownies are AWESOME. So healthy and adaptable to fit so many different diets and yet SO delicious!! As an allergen free baker for the last almost 10 years I have learned from experience that some flours just don’t perform well without eggs. This is the case for low carb flours. There are certain ways they can be used successfully without eggs, but fudgy brownies are not one of the types of recipes where it’s really possible.

My solution is to create these deliciously fudgy, no-bake brownies, and OMG are these things good. They truly are so reminiscent of a classic baked brownie. Plus, they easy enough for anyone to make.

I decided to take things up a notch by adding a fun peppermint patty filling to the center since St. Patrick’s day is right around the corner. Trust me, this recipe is a MUST make. There is zero gross sugar alcohol after taste…they are just plain delicious.

If you prefer to avoid the sugar free sweeteners and want to make these brownies PALEO, you can use real honey or maple syrup! In the brownie recipe, I used powdered erythritol and that can be swapped out for coconut palm sugar or granulated honey. If you want your brownies to have a super smooth texture, take a moment to powder either one of those sugar options first! If you aren’t worried about white sugar, organic powdered sugar is also an option here.

If you are VEGAN, the sugar free sweetener options that I used are suitable for you! So feel free to stick with those OR you can swap in agave instead!

I highly recommend slicing and storing these delicious little bites in a sealed container in the fridge. They make for a great fat bomb or quick fix when you have a sweet tooth! They can hang out in the fridge for up to a month.

These brownies are already vegetarian, egg free, and dairy free. To make them nut free, swap out the nuts for raw pumpkin seeds and sunflower seeds.

To make this recipe paleo, you can use real honey or real maple syrup. Omit the powdered Swerve or add 1-2 Tbsp of palm sugar for a sweeter brownie. 

To powder your granulated sweeteners, like coconut palm sugar, simply place your sugar in a high-powered blender, food processor, or coffee grinder and process until powdery.

A quick note on the sugar-free honey and maple syrup. In order to keep this recipe keto and low-carb, I use sugar-free honey in it. I have been testing out many different brands trying to find the best ones to use and so far these ones are my go to:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

• Lakanto Sugar Free Maple Syrup

No Bake Peppermint Patty Brownies!

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Yield: 12 small brownie bites

Author: Brittany Angell

Prep time: 30 MinInactive time: 3 HourTotal time: 3 H & 30 M

These delicious fudgy, no-bake brownies are absolutely delicious. They truly are so reminiscent of a classic baked brownie. Plus, they easy enough for anyone to make. I decided to take things up a notch by adding a fun peppermint patty filling to the center since St. Patrick’s day is right around the corner. Trust me, this recipe is a MUST make. There is zero gross sugar alcohol after taste…they are just plain delicious.

Ingredients

Peppermint Patty Filling

• 1 1/2 Tbsp Palm Shortening
• 2 Tsp Softened Coconut Oil
• 1/4 Tsp Peppermint Extract
• 1 Tbsp Sugar Free Honey (see my notes below about sugar-free honey. Use real honey for paleo)
• 5 Tbsp of Powdered Erythritol (Swerve or Lakanto) OR Powdered Honey for Paleo
• A little Green + Yellow Food Coloring (optional!)
• Pinch of salt (to taste)

Brownie Base

• 2 Cups Roasted Salted Macadamia Nuts
• 1 Cup Raw Unsalted Walnuts
• 2 Tsp Vanilla Extract
• ¼ Cup Sugar Free Honey or Sugar Free Maple Syrup (see my notes below about sugar-free honey and maple syrup. You can also use real honey or real maple syrup)
• ¼ Cup Powdered Erythritol (Swerve or Lakanto) OR Powdered Coconut Palm Sugar or Powdered Honey for Paleo
• ¼ Cup Cocoa Powder
• ¼ Tsp Himalayan Salt

Chocolate Ganache for Topping

• Tbsp Softened or Melted Coconut Oil
• 2 ½ Tbsp of Cocoa Powder
• 3/4 Tsp Vanilla Extract
• 1/4 Tsp Peppermint Extract
• ¼ Cup Sugar Free Honey or Sugar Free Maple Syrup (see my notes below about sugar-free honey and maple syrup. You can also use real honey or real maple syrup)
• Small pinch of salt (to taste)

Instructions

1. Make the peppermint patty filling first. In a small bowl mix together all the ingredients until smooth. Set aside.
2. Place the macadamia nuts, walnuts, vanilla, honey, powdered Swerve, cocoa powder and salt in a food processor. Process for about 15 seconds. Stop and wipe the sides down. Then process again just until it becomes a smooth, shiny thick mixture. Do not over process or the oils will seperate. If this happens, just wipe the excess oil off the bars with paper towels. They will be slightly more fragile but still delicious.
3. Line a small bread pan with parchment paper. Put half the brownie mixture in and press it down to create an even top surface.
4. Spread all of the peppermint patty filling over the the surface evenly and place in the freezer for 20 minutes or until the peppermint patty is solid.
5. Then, press the remaining brownie portion on top of the patty evenly, pressing down to make sure its a flat surface.
6. Cover and place in the fridge for several hours or overnight.
7. Make the chocolate ganache. Whisk all of the ganache ingredients together until it is smooth and fluffy. The ganache can be spread on the brownies right away or after they have chilled.
8. For best results store the brownies in the fridge for up to 2 weeks.

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