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Gluten Free Mini No Bake Peppermint Pies

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Gluten Free Mini No Bake Peppermint Pies. So simple and delicious, your family and friends will love this minty holiday treat!

Today it’s all about the peppermint. Peppermint and Christmas go hand in hand. Candy canes, pies and even peppermint ice cream all abound this time of year and I can’t get enough.

Ah, Christmas—when the air is filled with the scent of pine, the sound of carols, and the inevitable stress of creating the perfect holiday dessert. Fear not, fellow festive aficionados, for I have concocted the ultimate treat to crown your holiday table:  Mini No Bake Peppermint Pies. These little delights are as easy to make as they are to devour, and they’ll leave your guests begging for the recipe.

It all started when I decided to jazz up my usual Christmas dessert lineup. While rummaging through my pantry, I stumbled upon an unopened bag of candy canes from last year. Instead of hanging them on the tree again (yawn), I thought, “Why not crush these bad boys and throw them into a pie?” Thus, the Christmas Mini Peppermint Pies were born.

Let’s talk about crushing candy canes. It sounds simple, right? Wrong. My first attempt involved a plastic bag and a rolling pin. Big mistake. The bag burst, and my kitchen looked like a peppermint-scented snowstorm. I highly recommend a food processor unless you enjoy sweeping up sticky shards. Once I figured that out, I had the perfect peppermint dust for my pies.

The filling is where the magic happens. A heavenly blend of whipped cream, marshmallows, and peppermint extract—think of it as a winter wonderland in a bowl. A few drops of red food coloring give it that festive pink hue, perfect for impressing your holiday guests. Just be careful not to go overboard unless you want your pies to look like they belong in a horror movie.

Whipping cream is an art form. Too little, and you have a soupy mess. Too much, and you’re on your way to making butter. Somewhere in between is the sweet spot. For these pies, you want soft peaks that hold their shape but are still light and fluffy. If you’ve got a stand mixer, now’s the time to use it—your arm will thank you later.

Now comes the fun part: assembling your mini masterpieces. Start with a luscious layer of chocolate crust (pro tip: a mix of almond flour and cocoa powder does wonders). Spoon on the peppermint cream filling, and let them chill in the fridge. Before serving, top each pie with a dollop of whipped cream and a sprinkle of crushed candy canes for that extra festive flair.

And there you have it— Mini No Bake Peppermint Pies that are sure to be the star of your holiday spread. These pies are a delightful blend of creamy, crunchy, and minty goodness that screams Christmas in every bite. Plus, they’re mini, so you can enjoy one (or three) without the guilt.

So, this holiday season, ditch the fruitcake and wow your guests with these cheeky little treats. They’re fun to make, even more fun to eat, and guaranteed to spread some holiday cheer. 

Gluten Free Mini No Bake Peppermint Pies. So simple and delicious, your family and friends will love this minty holiday treat!


Yield: 6 pies

Gluten Free Mini No Bake Peppermint Pies. So simple and delicious, your family and friends will love this minty holiday treat!


  • 1 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 sugar
  • 2 tbsp butter
  • 3 cups mini marshmallows
  • ½ cup milk
  • 1 teaspoon peppermint extract
  • 6 drops of red food coloring (optional)
  • 1½ cups heavy whipping cream
  • small glasses


  1. Combine the almond flour, sugar, cocoa powder and butter in a food processor and pulse until well mixed and crumbly.
  2. In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place mixture in fridge for 10 minutes to set.
  3. Once the marshmallow mix has cooled and set, stir in the mint extract and a couple drops of red food coloring.
  4. Whip the cream with an electric or stand mixer until soft peaks form.
  5. Gently fold the whipped cream into the marshmallow mixture.
  6. Evenly spread the cookie mixture into the bottoms of your glasses and pack it down.
  7. Add the marshmallow mixture on top of the cookie mixture.
  8. Top with a dollop of whip cream, and some crushed candy cane sprinkles.
  9. Chill in fridge for at least 2 hours before serving.
Nutrition Information:
Yield: 6 Serving Size: 1 pie
Amount Per Serving: Calories: 450Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 79mgSodium: 76mgCarbohydrates: 29gFiber: 3gSugar: 18gProtein: 7g

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  1. These look positively DELICIOUS, and perfect for my Celiac family! My favorite peppermint dessert is basically anything with chocolate and peppermint. [client]
  2. Question: Could I use oat flour instead of almond flour to account for nut allergies?
    1. Yes, oat flour would make a good substitute :)

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