Recipes

No-Bake Mint Chocolate Bars

By Jess

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No-bake mint chocolate chip bars have become my go-to healthy treat when I want to satisfy my chocolate cravings. They're no-bake and taste just like an Andes Mint!

Mint Chocolate Chip Bars

Mint Chocolate Chip Bars

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.

Mint Chocolate Chip Bars

Mint Chocolate Chip Bars

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.

Mint Chocolate Chip Bars

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.

Mint Chocolate Chip Bars

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.

Mint Chocolate Chip Bars

Mint Chocolate Chip Bars

(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

  1. Line an 8×4 inch baking pan with parchment paper.
  2. To make the crust, in a bowl combine all the ingredients.
  3. Press the dough into the prepared pan.
  4. To make the filling, place all the ingredients into food processor and process until smooth.
  5. Pour the filling over the crust and smooth with spatula.
  6. Freeze for minimum 4 hours or overnight.
  7. Remove the bars from the freezer.
  8. Pour the melted chocolate over the top and smooth with spatula.
  9. Freeze for minimum 30 minutes, then slice and serve.

Servings

Total Yield

15

Serving Size

1

Servings/Recipe

15

Time

Prep Time

15 minutes

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.

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