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
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
2 medium sized ripe avocados
1 tablespoon lemon juice
2 tablespoons Crème De Menthe
½ teaspoon peppermint extract
½ cup maple syrup
½ cup vegan chocolate chips melted
¼ cup cocao nibs (for garnishing)
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.
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.
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.