Vegan and grain-free mint dark chocolate coconut layer bars made with a cacao date-nut base, sweet coconut butter center, and mint dark chocolate top.
The expiration date on my almond milk this morning read “12 04” in blue typeface and I thought to myself, oh, good, I’ve got time to enjoy it.
Except I didn’t because looking down at my iPhone calendar I realized that it’s already December, actually, and today is December 4th.
So I poured a big glass of almond milk and chugged it while it lasts.
Kind of like my almost expired almond milk, I feel like the end of this year is going to be here before we know it.
Today there are exactly three weeks until Christmas and four weeks until we ring in 2020- WHAT.
The end of this year just feels heavy, you know?
I’ve been in a bit of a funk lately, honestly, with awkward energy flowing between efforting through December tasks and making big plans for the next.
So, maybe we could use a refresher?
These Mint Dark Chocolate Coconut Layer Bars are a great refreshing distraction to this busy season.
They’re delicious in three easy layers that are vegan, grain-free, and naturally sweetened with no bake time required!
The idea for these Mint Dark Chocolate Coconut Layer Bars initially came from a layer bar image on Instagram.
I love the app because it’s such a source of immediate visual inspiration.
Those layers, though.
After contemplation about what said layers could be, my imagination took over.
I decided that a dark chocolate coconut butter layer bar with a hint of mint sounded delicious and if it didn’t already exist I needed to create it.
So here we are, three layer later.
These bars are basically a vegan peppermint patty in bar form; richly chocolatel-y and coconutt-y with a mint twist.
Ready?
Every successful layer bar starts with a sturdy base.
If you’ve made a few Flora & Vino recipes, you know I love a good date-nut base to keep things grain-free, gluten-free, and oil-free.
This one begins with a date-nute base with the addition of coconut and cacao.
You need:
- chopped pecans
- unsweetened shredded coconut
- Medjool dates
- raw cacao powder
If you don’t have pecans sub any other nut in its place for a similar taste and texture.
Throw everything in the blender and pulse until you have a sticky crumble that will stick together when pressed with your fingers.
If it’s not sticky enough, add an extra date or two for an easy fix.
Press the mixture firmly into a parchment lined square baking pan and place in the freezer while you prepare the next layer.
OK, the coconut butter mint layer is my favorite.
This is the sweet minty coconut-y layer of your dreams.
Originally I wanted to use cashews for the middle layer, but I wasn’t satisfied with the texture and color for the center.
But then I remembered a seasonal peppermint coconut butter I had a few years back that was sweetly and refreshing.
So, coconut butter center it is.
You need:
- coconut butter, softened
- pure maple syrup
- peppermint extract
A drop of peppermint extra or peppermint oil adds a hint of minty flavor while maple syrup adds sweetness.
Make sure your coconut butter is fully softened before adding to the recipe.
I like to submerge my jar in hot water in the sink for 10-15 minutes so it’s totally runny before adding in the mint and maple syrup.
Pour over the base layer and place the dish back in the freezer while we prep the final layer.
Pro tip: I like to tap the dish on the counter several times here to remove any air bubbles that might be trapped.
This will ensure your bars don’t have any holes inside when you sink your teeth into one.
The coconut butter will freeze quickly, so you can get started on the final layer right away!
The mint dark chocolate layer is just one ingredient…Hu Kitchen Crunchy Mint Dark Chocolate!
This refreshing dark chocolate bar is made with only organic cacao, unrefined organic coconut sugar, organic fair-trade cocoa butter, organic fair-trade cacao nibs, and organic peppermint oil.
I love the way it accents the hint of mint in the coconut butter layer to create a cooling sweet top layer.
If you can’t find the Mint Dark Chocolate near you, try subbing your favorite Hu Kitchen or dark chocolate bar instead.
Simply melt the chopped chocolate on the stovetop before pouring over the solid coconut butter layer.
Place back in the freezer until the mint dark chocolate layer is solid.
At this point, you can remove the parchment paper from the pan, slice into squares, and serve immediately.
Enjoy these Dark Chocolate Coconut Butter Mint Bars as a refreshing dessert.
They store well in the freezer until you’re ready to enjoy.
For the best texture, let them sit out at room temperature for 20-30 minutes before serving.
I love to serve mine with a sprig of fresh mint as garnish.
You could also crush candy canes or peppermint on top for a holiday-inspired spin.
Enjoy!
If you make these Mint Dark Chocolate Coconut Layer Bars let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more layered bars, check out my Cashew Butter Buckeye Brownies and Raw Vegan “Twix” Bars.
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XO Lauren
Mint Dark Chocolate Coconut Layer Bars
- Total Time: 1 hour 30 minutes
- Yield: 12-16 slices
Description
Vegan and grain-free mint dark chocolate coconut layer bars made with a cacao date-nut base, sweet coconut butter center, and mint dark chocolate top.
Ingredients
DATE-NUT BASE LAYER
- 1 1/2 cups chopped pecans
- 1/2 cup unsweetened shredded coconut
- 12–15 pitted Medjool dates
- 1/4 cup raw cacao powder
COCONUT BUTTER MINT LAYER
- 1 1/2 cups raw coconut butter, softened
- 1/4 cup pure maple syrup
- 1 tsp mint extract (or sub peppermint oil)
MINT CHOCOLATE LAYER
- 1 1/2 cup Hu Kitchen Crunchy Mint Dark Chocolate
- 1 tsp coconut oil (optional)
Instructions
- Line a 9×9 square baking dish with parchment paper and set aside.
- Add all base ingredients to a high speed blender and pulse until you have a sticky crumble. Press the mixture into the lined baking pan and press into an even layer with your hands or a spatula. Add baking pan to the freezer while you prepare the next layer.
- Rinse out the blender and add in the softened coconut butter, maple syrup, and mint extract. Blend until smooth, scraping down the sides as needed. Remove the pan from the freezer and pour coconut butter mint mixture on top of the base layer and spread until smooth. Tap the baking pan gently on the counter several times to remove any air bubbles. Freeze for 30 minutes.
- To make the top layer, melt the chopped chocolate in a saucepan over medium low heat, stirring often, until fully melted. Remove the baking pan from the freezer and pour the melted chocolate on top of the coconut butter mint layer and spread until smooth. Refrigerate for 30 more minutes until the bars are firm to the touch.
- Once firm, remove the dessert from the loaf pan and cut into individual peppermint chocolate slices. Serve immediately.
- Store leftover bars in the freezer until serving.
- Prep Time: 90 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Blender, Freezer, No-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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