How to Make No-Bake Mint Chocolate Bars
Make the crust: Combine all the almond flour, mint extract, honey, coconut oil, and cocoa powder. Mix until the ingredients form a consistent dough with no dry spots. Press the dough for the base into the bottom of the prepared pan.
Make the filling: Place all the ingredients into a food processor and blend until smooth. Scoop the filling over the crust and smooth it with a spatula. Freeze for a minimum of four hours or overnight.
Add the chocolate layer: Remove the bars from the freezer. Pour the melted chocolate over the top and smooth with a spatula. Freeze for a minimum of 30 minutes, then slice and serve.
Storing and Freezing Instructions:
To Store: Wrap each bar individually in either wax paper or plastic wrap. Put them in an air-tight container and keep them in the fridge for up to two weeks
To Freeze: Warp the bars individually and put them in a freezer-safe container. You can keep them frozen for up to three months.
(You may also like: No-Bake Salted Almond Joy Bars)
Ingredients
- For the crust:
- 1 ½ cups almond flour
- ¼ cup raw cacao powder
- ¼ cup honey
- 2 tbsp melted coconut oil
- ¼ tsp pure mint extract
- For the filling:
- 1 medium avocado
- 1/4 cup honey
- 1/4 cup cashew butter
- 8-10 fresh mint leaves
- ¼ tsp pure mint extract
- For the chocolate glaze:
- 3 oz paleo dark chocolate, melted
Directions
- Line an 8×4 inch baking pan with parchment paper.
- To make the crust, in a bowl combine all the ingredients.
- Press the dough into the prepared pan.
- To make the filling, place all the ingredients into food processor and process until smooth.
- Pour the filling over the crust and smooth with spatula.
- Freeze for minimum 4 hours or overnight.
- Remove the bars from the freezer.
- Pour the melted chocolate over the top and smooth with spatula.
- Freeze for minimum 30 minutes, then slice and serve.
Servings
Time
Notes
Parchment paper lining: Line the 8×4 inch baking pan with parchment paper, ensuring it extends over the edges. This makes it easier to lift the bars out later.
Press, don’t pack: Press the crust dough into the prepared pan evenly. Avoid packing it too tightly to maintain a tender texture. Use the back of a spoon or a spatula for a smooth, uniform surface.
Chill time: Freeze the bars for a minimum of 4 hours or overnight. This solidifies the layers for easy slicing and ensures a firm, set texture. Freeze the bars for another 30 minutes after adding the chocolate glaze. This final freeze sets the chocolate and ensures clean, easy-to-slice bars.
Slicing strategy: When ready to serve, use a sharp, warm knife for clean slices. You can dip the knife in some hot water to heat it. Wipe and dip the knife between cuts for neat, professional-looking bars.
Use a ripe avocado: The ripeness of the avocado will play a role in the sweetness and texture of the filling. If the avocado is ripe, it will blend easily into a delicious, super creamy fling. An underripe avocado will remain chunky.