Peppermint Layer Bars
Minty chocolate brownie, peppermint coconut filling and ganache topping, without processed sugar.
Equipment
- 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.