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Peppermint Frosted Brownie Slices

by Charlotte Roberts
on 17th March 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

I’m sure many of you have tried one or two raw brownies in your time, but probably none quite like these ones. Seeing as St Patrick’s day is here, we thought it would only be fitting to create something with a splash of green in there! Plus, mint and chocolate have got to be one of the best flavour combination, right? I mean, there’s mint chocolate ice cream, peppermint cream chocolates.. the list goes on! These are made from a selection of natural and whole food ingredients and actually, don’t require any cooking whatsoever! The rich, gooey chocolate brownie base is topped with a delicious, creamy peppermint frosting; which is actually made from a combination of blended cashew nuts and avocados! These are a great thing to make for a party or simply if you want to prep yourself a batch of sweet treats for desserts and snacks throughout the week.

Peppermint Frosted Brownie Slices

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You can store them in the freezer and just grab them as and when you fancy a little more on an indulgent snack!


  • 75g cashew nuts
  • 60g dates
  • 2 tbsp cacao powder
  • 1 tbsp agave nectar
  • 1 tbsp almond butter
  • 1/2 ripe avocado
  • 2 1/2 tbsp agave nectar
  • 150g cashew nuts (soaked in warm water for 4 hours)
  • 1/2 tsp matcha powder
  • Splash peppermint extract (can be adjusted depending on your preferences)
  • Almond milk
  • 1 tbsp coconut oil
Prep Time


  1. To make the base, start by adding the cashew nuts into your Ninja Kitchen food processor and blitz until they’re slightly broken down and crumbly. Add in the rest of the base ingredients and blend until everything begins to stick together.

  2. Pour the mixture into a baking dish/container and firmly pat everything down to create a smooth surface. Pop this into the freezer to firm up whilst you prepare the topping.

  3. Drain and rinse your soaked cashews and add them into your Ninja Kitchen food processor along with the avocado, agave, matcha, coconut oil and peppermint and blend until smooth. Gradually add a dash of almond milk to help everything blend, until you’re left with a really smooth, velvety mixture.

  4. Spread this over the top of the brownie base and allow to chill in the freezer for at least two hours.

  5. Slice into portions and decorate with a drizzle of melted raw chocolate and pistachios if you so desire. Enjoy!

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts