These simple no‑bake brownie bites (also great as energy bites) blend mint and chocolate for a refreshing treat. Ready in minutes, they’re made with cashews, Medjool dates, unsweetened cocoa, peppermint extract, dark chocolate chips and a touch of coconut oil and sea salt—perfect for snacking any time of year.
I wasn’t quite finished with pumpkin season last week, but now I’m fully into chocolate and mint. These no‑bake bites are a fast way to satisfy that craving without turning on the oven.
No Bake Brownie Bites – Mint Chocolatey Goodness
Anything labeled “no bake” is instantly appealing: minimal effort, no risk of overbaking, and a short prep time. These Peppermint Chip No‑Bake Brownie Bites capture holiday flavors but are enjoyable year‑round. If you like a coffee twist, a peppermint mocha version works great too.
If you don’t already own a food processor, consider adding one to your kitchen. It turns recipes like this into quick, reliable results and is handy for chopping nuts, making nut butters, sauces and more.
I enjoy store‑bought bars like Lara Bars, but making your own is often cheaper, customizable, and tastier. Plus the flavor possibilities are practically endless.
Why make your own?
- More economical than buying prepackaged bars.
- Extremely simple to prepare.
- Better flavor and texture when made fresh.
- Limitless flavor combinations to explore.
One bite and you’ll likely be hooked — then eager to try other variations. I can even imagine these crushed into ice cream for a mint chocolate chip twist when it gets warmer.
What you need to make these no bake brownie bites:
- Cashews: Raw cashews provide a rich, creamy base. Pecans or almonds also work if you prefer or want a less expensive option.
- Medjool dates: Use pitted Medjool dates for best texture. If your dates are dry, soak them in warm water for 10–15 minutes to soften.
- Cocoa powder: Unsweetened cocoa gives the brownie flavor. Sweetened cocoa can be used but may make the bites much sweeter.
- Peppermint extract: A few drops add the mint flavor. You can substitute peppermint oil or fresh mint, but extract is convenient and consistent.
- Chocolate chips: Dark chocolate chips are recommended, though mini chips, milk chocolate or chunks work too.
- Coconut oil: Measure after melting. Add gradually if you prefer finer control. Use refined coconut oil if you want a neutral coconut flavor.
- Sea salt: Just a pinch to balance the sweetness.
Other no‑bake snack ideas
- NO BAKE MOCHA BROWNIES
- MANGO COCONUT CASHEW BARS
- BLUEBERRY MUFFIN PROTEIN BARS
- BLUEBERRY LEMON ENERGY BITES
- NO BAKE SNICKERDOODLE COOKIES
- NO BAKE SAMOA BARS
- GERMAN CHOCOLATE CAKE BALLS
Did you make this recipe? Leave a comment and tell me how it turned out!
Peppermint Chip No Bake Brownie Bites
Ingredients
- 1 1/2 c raw cashews
- 10–12 Medjool dates, pitted
- 1/3 c unsweetened cocoa powder
- 1/3 c dark chocolate chips
- 1/4 tsp peppermint extract more if desired
- 1/2 T coconut oil, melted
- dash of sea salt
- water, if needed
Instructions
- In a food processor, pulse the cashews until they reach a very fine, flour‑like texture.
- Add the dates, cocoa powder, most of the chocolate chips (reserve about 2 tablespoons), peppermint extract, melted coconut oil and a pinch of sea salt.
- Process until the mixture starts to clump and form a dough. If it seems too dry, add 1–2 teaspoons of water and pulse again.
- Stir in the reserved chocolate chips by hand.
- Scoop and roll the mixture into bite‑sized balls.
- Chill until firm, then enjoy. Allow bites to sit at room temperature for about 10 minutes before serving if they are very firm.
Notes
