Chocolate Mint Bars

Ooh! The cooling sensation of this chocolate mint bar is so good. Peppermint and chocolate combine for a one-of-a-kind flavor that seems like it has its own season – winter.

this chocolate mint bar is comprised of a minty brownie base, layered with chewy coconut mint filling and topped with a cacao ganache. You will love it!

Let me know if you try this one!

Print Recipe

Peppermint Layer Bars

Minty chocolate brownie, peppermint coconut filling and ganache topping, without processed sugar.

Prep Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: cacao, coconut, mint, walnuts

Equipment

• food processor
• 8 inch square baking pan

Ingredients

Brownie base

• 2 cups walnuts
• 2/3 cup dates
• 1/3 cup cacao powder
• 1/2 tsp peppermint extract
• 1 tbsp water
• pinch sea salt

Mint Coconut Filling

• 3 cups coconut, shredded
• 2 tbsp maple syrup
• 1/2 tsp peppermint extract
• 1/2 tsp spirulina for color optional

Chocolate ganache

• 2 tbsp coconut oil
• 1/4 cup maple syrup
• 1/4 cup cacao powder

Instructions

Prepare brownie:

• Place walnuts in a food processor and pulse to break down into a rough meal.
• Add cacao powder, salt, peppermint and pulse to mix. Then add the dates and blend until crumbly. Add the water and pulse until the mixture starts to stick together.
• Line a square pan with parchment paper with the paper extending up two sides for pulling the bars out of the pan.
• Pour brownie mixture into pan and use hands or spatula to press into an even layer.

Prepare the mint layer:

• Place the coconut in the food processor and blend until it reaches a fine meal texture. Then add the maple syrup, peppermint and spirulina, if using. Blend until it becomes sticky. Pour and press evenly over the brownie layer.

Prepare ganache:

• Melt the coconut oil, add maple syrup and cacao powder and whisk until smooth and shiny. Pour over coconut layer and chill for an hour.
• Cut and enjoy. Keep refrigerated for a week or freeze for up to 3 months.