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Mega Chunks or Mini Chips? We choose both! Throw a minty twist on these gluten-free cake bites made with two variations of our dairy-free chocolate.

Chocolate Peppermint Cake Bites

Makes 18 bites


  1. One by one smash each brownie cookie and roll into a ball, set aside on a parchment lined baking sheet.
  2. Melt the Mega Chunks over a double boiler or in the microwave at 30-second intervals. Stir in the peppermint oil and mix until thoroughly combined.
  3. Roll each balled up brownie in the melted peppermint chocolate, allowing excess to drip off and place back on the parchment-lined sheet. Continue until all are coated.
  4. Place in the freezer for 3-4 minutes just until the chocolate is beginning to set. You don’t want it to harden, but you need it to start to set up a bit so when you roll it in the chips they don’t slide off!
  5. Pour the Mini Chips in a bowl and roll the semi-hardened chocolate covered brownie balls in the chips. Place back on the parchment and continue until they are all coated in the chips.
  6. Put the tray in the refrigerator to let the chocolate set, about 30 minutes.