RAW MINT BARS
Raw Mint Bars
Recipe by
Ingredients
For the base:
1/2 cup raw almonds
1/2 cup raw walnuts
2/3 cup dates, soaked and well drained
1/4 cup cacao powder
pinch of himalayan sea salt
For the mint layer:
2 small avocados, peeled and pitted
1/3 cup fresh mint leaves, chopped
1/3 cup raw agave nectar
1/2 tsp pure mint extract (or more to taste)
1/4 cup melted coconut oil
For the chocolate topping:
3 tbsp melted cacao butter
3 tbsp cacao powder, sifted
2 tbsp raw agave nectar
Instructions:
For the base:
1) In a food processor, process the almonds and walnuts to a coarse meal.
Add the dates and continue to process until the dates are broken down.
2) Add the cacao powder and salt and pulse to combine.
The mixture should stick together when pressed between two fingers.
3) Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.
For the mint filling:
1) In a high-speed blender, blend the avocados, mint leaves,
agave and mint extract until smooth. You may need to stop and scrap down the sides a few times.
2) Add the coconut oil and blend for a few seconds to combine.
The mixture should be thick and creamy. (If your blender doesn't move
the mixture very well, try blending it in batches until smooth.)
3) Remove the pan from the freezer and pour the mixture on top of the
crust, smoothing it out with an offset spatula or the back of a spoon.
Return to the freezer until firm, at least one hour.
For the chocolate topping:
1) Whisk together all ingredients until smooth. You may need to warm up
the mixture if the cacao butter firms up too quickly. You can do this by
using a double boiler a very low heat setting to keep it warm while whisking,
or by putting the mixture in the dehydrator for a few minutes.
2) Remove the pan from the freezer again and pour the chocolate topping
on top of the avocado filling, smoothing it out quickly with an offset spatula
or the back of a spoon. Return to the freezer one last time until the topping is set.
