Description
Cool mint meets rich chocolate in this no-fuss, no-bake dessert bar. A creamy coconut peppermint layer sits atop a nutty crust, finished with a silky ganache—perfect for any season, and 100% plant-based.
Ingredients
Base Crust
1 ½ cups almond flour or oat flour
¼ cup melted coconut oil
2 tbsp maple syrup
Pinch of sea salt
Mint Layer
1 can full-fat coconut milk (chilled overnight), just the solid cream
3 tbsp maple syrup
1 tsp natural peppermint essential oil
Few drops of spinach juice or matcha for color (optional)
Chocolate Topping
1 cup dairy-free dark chocolate chips
2 tbsp coconut milk
1 tbsp coconut oil
Instructions
1. Line an 8×8 inch square pan with parchment paper.
2. Mix almond flour, coconut oil, maple syrup, and salt. Press into the pan to form crust.
3. In a chilled bowl, whip coconut cream until fluffy. Add syrup, peppermint essential oil, and optional color. Spread over crust.
4. Chill in freezer for 10 minutes.
5. Melt chocolate chips, coconut oil, and coconut milk over low heat. Stir until smooth.
6. Pour ganache over mint layer and smooth.
7. Refrigerate for 2 hours or until firm.
8. Slice and enjoy.
Notes
Stores up to 7 days in the fridge.
Freeze between parchment for longer storage.
Customize with pistachios, cacao nibs, or a dash of espresso in the ganache.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 8g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: no bake, mint chocolate, vegan dessert, plant-based, gluten-free, chocolate bars