I love mint chocolate chip ice cream.
No, I mean I REALLY love mint chocolate chip ice cream.
But dairy is not my friend. So mint chocolate chip ice cream and I had to break up.
It was pretty sad.
We said some things that we can’t ever take back.
But this weekend, after many years, I found a way to end my suffering. Oh happy day.
I had this idea for these frozen bars and I’m not afraid to tell you that they’re amazing. Gluten-free, dairy-free, totally vegan, easy to make and so delicious I could cry. They remind me so much of mint chocolate chip ice cream that I’m ready to say goodbye to the real thing once and for all.
And that, my friends, is closure.
Make these!
Cool Mint Coconut Bars
Prep Time: 15 min
Cook Time: 15 min
Keywords: bake dessert dairy-free gluten-free vegan vegetarian coconut avocado summer
Ingredients (12 small bars)
For the Crust
- 1 cup almond flour
- 2 tbsp raw cacao
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- pinch salt
For the Filling
- 1 cup unsweetened coconut
- The cream from the top of one can of coconut (put a can of full fat coconut milk in the fridge overnight and when you’re ready to make the recipe, open and scoop out just the cream on top)
- 3/4 tsp peppermint extract
- 1/3 cup maple syrup
- flesh of one ripe avocado
Instructions
For the Crust
Combine the almond flour, raw cacao and sat in a medium-sized bowl.
Add the maple syrup and coconut oil and combine.
Line a 8″ X 8″ or 9″ X 9″ pan with parchment paper and press the crust mixture into the bottom of the pan. Press down firmly throughout and try to make it as even as possible.
Bake for 15 min at 350 degrees.
Allow to completely cool before adding the filling.
For the Filling
In a medium-sized bowl, mash the flesh of the avocado well with a fork.
Add the coconut cream, maple syrup, peppermint extract and coconut and combine well.
Scoop the filling onto the cooled crust and smooth.
Sprinkle top with extra coconut if you like as a garnish.
Freeze for at least one hour.
Slice and serve.
