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Paleo Peppermint Brownie Roll – Grain, Dairy, Nut Free

Paleo Peppermint Brownie Roll  PrimallyInspired.com

This Paleo Peppermint Brownie Roll is a guest favorite at holiday parties!


December is always a challenging month when it comes to food and trying to stay healthy. It seems like every weekend in December there is a Christmas party of some sort that we are invited to attend. And when there’s a party, there is food. In the past, party foods have been a bit of a struggle for me, especially the desserts at parties. I’ve found that it’s easy to stick with healthy choices for pretty much everything else except desserts.


Before, I’ve given into the temptations of beautiful looking, sugar loaded cakes and pies at parties that have left my tummy feeling awful. So I came up with a new strategy and it’s been working really well for me. I now bring a “healthier” dessert to parties. Even if I’m asked to bring something else, I’ll always bring a dessert, too.  I make sure my dessert is full of wholesome ingredients that aren’t loaded with refined sugars or grains. And it’s something I can feel good about eating, too. The best part about bringing your own dessert is that it’s a great opportunity to show others that healthy doesn’t have to mean boring or bland.

  Paleo Peppermint Brownie Roll - PrimallyInspired.com

And I think this paleo peppermint brownie roll is anything but boring and bland, don’t you agree?! Not only is it fun to look at and so festive, but it’s also ridiculously good.  It’s so good that my friends and family are requesting that I bring the peppermint brownie roll at every Christmas party. The first time I made it, everyone was floored that it didn’t have grains or dairy in it – they were shocked to know that is was full of healthier, wholesome, real food ingredients! Love that! 🙂

Paleo Peppermint Brownie Roll - Grain, Dairy, Nut Free
Serves: Makes 1 Loaf - serves 10 people
Paleo Peppermint Brownie Roll - delicious, festive and a guest favorite!
For the brownie roll:
For the peppermint filling:
For the optional chocolate glaze topping:
  • ⅓ cup all natural dark chocolate chips or pieces (I use THESE dairy & soy free chocolate chips)
  • 1 teaspoon coconut oil
  • Optional toppings: dark chocolate shavings, unsweetened shredded coconut, chopped dried fruit: raspberries, cherries, strawberries, cranberries, etc., fresh mint, dark chocolate chips or pieces, etc.
  1. Preheat oven to 350 degrees.
  2. Line a 15x10 raised edge baking sheet with parchment paper.
Brownie Roll Directions:
  1. Mix the eggs, coconut oil, 1 cup of coconut milk (or milk of choice), honey and vanilla together in a medium bowl.
  2. In a small bowl, mix coconut flour, cocoa powder, baking soda and salt together. Combine wet and dry ingredients and mix well.
  3. Pour the brownie batter (batter will be very thin) onto a parchment lined 15x10 raised edge baking sheet. Bake for 20 minutes or until center is completely cooked through and an inserted toothpick comes out clean.
  4. After it's done baking, let cool for a few minutes until it is warm to the touch (do not let it cool completely). Using your parchment paper, start with the small side (the 10 inch side) and roll it up with the parchment paper. Roll it up nice and tight and then let it completely cool.
  5. While it's cooling, make your peppermint filling (directions below).
  6. Once your brownie roll has cooled completely, unroll it from the parchment paper and spread your peppermint filling completely over the roll.
  7. Roll it back up, nice and tight starting with the smaller side - the 10 inch side. You can use the parchment paper to guide you as you roll, but you don't want to roll it up with the parchment paper. Don't worry if you feel it cracking - just keep rolling nice and tight!
  8. Now it's time to add your chocolate topping.
  9. Add any of the additional optional toppings.
  10. Refrigerate for at least an hour so the filling can firm up a bit.
  11. Serve by slicing in 1 inch slices or keep refrigerated until ready to enjoy!
Peppermint Filling Directions:
  1. Scoop just the cream out of the refrigerated coconut milk can.
  2. Place the coconut cream in a bowl and whip until soft peaks form.
  3. Add in honey, vanilla, and peppermint.
  4. Continue whipping until thick and peaks form.
Optional Dark Chocolate Glaze Directions:
  1. In a double boiler, melt chocolate chips and coconut oil over low heat.
  2. Stir until smooth and melted.
  3. Pour chocolate glaze all over the roll.
Instead of using melted chocolate chips for the topping, try using my easy, healthy homemade dark chocolate recipe and use that for the topping! It's much less expensive 🙂

I hope you and your guests love this as much as mine do! Please let me know if you make it!




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  1. Avatar

    I have just started receiving your emails and I love them! Is there a way to print out the recipes without printing the entire web page?

    • Primally Inspired

      Hi Carol and thank you so much!! I am working on an easy way to print recipes right from the site, but it’s not ready just yet. For now, the best thing to do is copy just the recipe part and paste to a notepad or word processor on your computer and print from there. I know that’s kind of a pain so I am working to find a better way soon!

  2. Avatar

    The one cup total liquid… Does that mean put the eggs and oil in a measuring cup and fill the rest of the way with coconut milk to make that all one cup? Found that a little bit confusing.

    • Primally Inspired

      I’m sorry, Aimee! I had a hard time trying to explain that – I’ll go back and try to explain it a little better.

      What you want to do is this:
      Get your can of coconut milk and scrape out just the cream. You’ll be left with about a half of a can of coconut water. Dump that coconut water from the can into a measuring cup. Then add some milk until it reaches 1 cup.

      Hope that helps – let me know if you have any other questions! And hope you love it if you make it 😀

  3. Avatar

    Definitely making this for our next party. Looks delicious!

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    Could I not just toss the whole can of milk and water in to the recipe? Looks delicious! Just might make the cut for the party this weekend!!!

    • Primally Inspired

      Hi Jolie! Yes, you could. You’d have to open another can of coconut milk for the peppermint filling, though. And to get the coconut milk to whip, it can’t have the water in there – just the cream. Hope it makes the cut! I brought it to one of my Christmas parties today and everyone really liked it 🙂

  5. Avatar

    I made this yesterday for a party and everyone loved it! It was so easy to make and no one could believe it was actually grain and dairy free!

  6. Avatar

    Hi! I have two questions!
    1. I want to make this for a bible study Christmas party and one of the ladies can only have gluten free food. I was unable to find coconut flour but I was wondering if I could use gluten free all purpose flour instead?
    2. I was unable to find peppermint extract and was wondering if I could use something else to give that peppermint flavor? I thought about putting peppermint candy shavings in filling?

    • Primally Inspired

      Hi Gina!
      Coconut flour is really hard to find, I agree. I have to buy mine online: Bob’s Red Mill Organic Coconut Flour — 16 oz
      Coconut flour is a beast of it’s own – it’s very dense and soaks up a lot of liquid, so you cannot substitute gluten free baking flour for this recipe.
      You have a few options:
      – You can make your own coconut flour from unsweetened coconut flakes: http://www.ehow.com/how_5497666_make-coconut-flour.html
      Although, honestly, that seems like a pain to me. I’ve never done it so it might not be too bad.
      – You can go ahead and buy the gluten free flour and search for a chocolate cake recipe from scratch. From my understanding, gluten free flours work the same as regular flour and can be used interchangably. So a regular chocolate cake recipe would do the trick. Just mix the batter, follow the rest of the instructions for the roll.
      – Yes, crushed candy canes would be delicious in the roll if you don’t have peppermint! That sounds really yummy!

      I wish you the best if you still go ahead and try it!!

  7. Avatar

    How far in advance could I make this?

    • Primally Inspired

      Hi Ashleigh, I’ve made it 3 days in advance for a party and personally I think it actually tasted better than when I made it that day. Coconut milk stays good for a long time (2 weeks or more) so you’re safe with making it at least a few days in advance. When I was first experimenting with this recipe, I made a ton of these so I had leftovers in the fridge for a little more than a week after I made it and we were still eating it and it tasted perfect. Hope that helps!

      • Avatar

        Wonderful thank you! I want to make it for Christmas Day so I will make it Sunday and save myself some worry the night before! Have a Merry Christmas.

  8. Avatar

    I took this into work today and everyone raved over it. It was so moist and so good! It was gone before all the other sugar and grain desserts and I had a bunch of people ask me for the recipe so they could make it for Christmas. When I told them there was no white flour in it, they about died. I love when healthy things surprise people like that. I love this recipe and it was surprisingly easier than I thought. I will be making a few more for my family for Christmas.

  9. Avatar

    Primally Inspired, I would like to contact you as you have some awesome recipes, and as a chef myself, and a creator of an amazing coconut product, I would like to see about how we could work together in some way to help others as that is my mission to make a difference for other’s health with my knowledge and gifts. Let me know how to reach you and you can email me at my website I put in the form. Thank you, Kimberly

  10. Avatar

    Ive just made this with stewed black cherries thickened with arrowroot…. grain free black forest gateaux for xmas day yummy

  11. Avatar

    This is amazing! I changed my mind at the last minute and made this for Christmas dessert instead of what I was planning, but I didn’t have any peppermint extract. I subbed 1/2 vanilla and 1/2 almond and it was great. Even my non-healthy-food daughters loved it! I can’t wait to try it with the peppermint!

  12. Avatar

    Made this for my crew tonight. Despite my nerves at being able to execute it, it was a much simpler recipe than I imagined. To say it was popular would be a vast understatement. They loved it. Will be making again due to popular demand!


  13. Avatar

    I’m a little concerned.. I have just put mine in the oven but it was as runny as pancake batter :/
    Is this normal??

  14. Avatar

    I love your pumpkin roll and will definitely give this one a try too!

  15. Avatar

    I made this twice today because I couldn’t get it to roll. First I used wax paper but it got stuck to it. So I thought that if I oil the pan really well without the wax paper it should come out but no luck 🙁 Is wax n parchment not the same? Btw it did taste delicious but I added instant expresso to the roll n made it peppermint mocha 🙂

  16. Avatar

    Hi! I’m curious if anyone has had any luck with replacing the eggs on this? It sounds amazing but we can’t do eggs.

  17. Avatar

    For the filling what could I use instead of the top of the coconut milk? Regular cream or…? Thank you looks delicious!

  18. Avatar

    Would it be ok to use trader joes coconut cream or their light coconut milk

  19. Avatar

    aren’t eggs dairy??

    • Primally Inspired

      No, eggs aren’t dairy. Dairy is anything (milk) that comes from the mammary glands of mammals such as cows, goats, sheep and others, and the products made from milk like cheese, yogurt, etc. People that have dairy allergies can consume eggs because eggs aren’t classified as a dairy product. Hope that helps!

  20. Avatar

    Sounds perfect for Christmas!! Yum!

  21. Avatar

    I was so excited to make this tonight, and as I did everything seemed to be going well. However, once I let the roll cool, I put the filling on and began to roll only to find the the filling disintegrated and melted, leaving a huge puddle and no filling in the roll…any suggestions on what I did wrong for next time?

  22. Avatar

    Congrats on the award!

    The recipe is currently missing the part where you roll up the cake part before it cools.

  23. Avatar

    To my disappointment this recipe did not work. 🙁

  24. Avatar

    I had your pumpkin roll for my birthday and loved it, so I’m excited to try this one for Christmas!

  25. Avatar

    Hi Kelly! I want to make this for a non paleo crowd at Christmas eve dinner. they always make fun of my paleo desserts, LOL, so I tend to use some dairy ingredients to appease everyone. i was wondering: would it work if I used the cream cheese recipe from your pumpkin roll and added the peppermint flavor profile to that? instead of the whipped coconut? thanks!

  26. Avatar

    I tried to make this today. It tasted amazing, but it literally fell apart when I rolled it up. Like fell apart beyond repair, which is fine for me to eat at home but I was planning to take one to a Christmas party this week. Any advice on how to roll it without having it break into a million pieces?

    • Avatar

      Unfortunately, I had the same problem. I rolled it up while it was still warm and then let it cool. When I tried to roll it back out to add the filling, it broke into pieces — it wasn’t pliable at all. I salvaged it by putting the pieces in a 9×9 pan and layering it (cake, filling, cake, filling). Then I sprinkled the top with crushed candy cane pieces. 🙂

  27. Avatar

    Hey Kelly, i’m excited to try this for Christmas and since we can eat certain dairy products, I was curious if you thought substituting butter for the cup of coconut milk in the brownie part would work? I think the flavor of butter and chocolate are fantastic,and since its actually something I CAN tolerate….i’d like to try it. Maybe a stick?

    • Primally Inspired

      Hey girl! YOU are definitely the cooking queen so if you think it would work, it probably will. I think that sounds like a fabulous substitution – I mean, who doesn’t love butter and chocolate?! 😉

  28. Avatar

    I love this recipe but my family are not huge peppermint fans. I skip the filling and just glaze with melted chocolate (good life) and these have become our go to brownies!!!! Thanks so much

  29. Avatar

    Hi Kelly. I am drolling over this recipe. Have you ever tried to make this roll with paleo friendly ice cream in the middle then freezing? Curious how the brownie part would taste once its been slightly thawed to serve.
    Thanks, Melissa

  30. Avatar

    I made this last night, but haven’t made the filling yet because when I tried the coconut cream/milk curdled. Any idea why this happened?

  31. Avatar

    I love this recipe Kelly! It is a Paleo Christmas miracle!! 🙂

  32. Avatar

    That is amazing – so festive and delicious! I’ve pinned it and plan to make it over the holidays! Thank you! 🙂

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