• Kim Campbell

Grasshopper Bars

Updated: Jun 22, 2018

These beautiful and decadent layered bars are a mint chocolate bomb! They are loaded with the flavors of chocolate and mint paired with the creamy texture of a ripe avocado and banana.


Prep Time: 20 minutes Cook Time: 1-2 minutes

Serves: 8-10


INGREDIENTS:

Crust:

½ cup walnuts

1 cup oats

½ cup packed pitted medjool dates (10-12), soaked and softened

¼ cup cocoa powder

1 teaspoon peppermint extract

Pinch sea salt

2-3 tablespoons water

Filling:

2 medium sized ripe avocados

1 banana

1 tablespoon lemon juice

2 tablespoons Crème De Menthe

½ teaspoon peppermint extract

½ cup maple syrup

Topping:

½ cup vegan chocolate chips melted

¼ cup cocao nibs (for garnishing)

DIRECTIONS:


  1. Place the crust ingredients, except the water, into a food processor and process on high until you have a mealy mixture. Add the water 1 tablespoon at a time until you have a sticky consistency that will hold together for a crust. Be careful not to make it too wet, just enough to begin sticking together. Place the mixture into an 8 x 8 inch square pan lined with parchment paper. Evenly spread and press the crust mixture so the entire pan is covered. Set aside.

  2. In a high powered blender, add the filling ingredients and blend until you have a smooth texture much like frosting. Spread the filling mixture onto the crust and spread evenly with a knife or spatula. Place into a freezer for 6-8 hours or until completely frozen.

  3. Melt the chocolate chips in a microwave for 1-2 minutes until fully melted. Pour the melted chocolate over the filling mixture and spread evenly. Garnish with cocoa nibs or unsweetened coconut flakes. Place the bars back into a freezer. When they are fully frozen and firm, slice them into squares any size you prefer. Store in the freezer and serve cold.


Kim’s Hints: If you prefer a pie, simply build the recipe in a pie plate. You can easily turn the green minty filling into a chocolate filling by adding ¼ cup cocoa powder.


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© 2018 by Kim Campbell