like a lot of treats, but I think cookies in bar form are my favorite, like these no-bake Mint Chocolate Chia Bars. These mint cookie bars didn’t stand a chance in my house. The boys and I managed to eat an entire batch in just two days! But, I suppose that just gives me an excuse to make them again 😉
My recipe for Mint Chocolate Chia Bars has a soft cookie base, creamy mint filling and is topped with a dark chocolate layer. It’s the perfect texture combination to satisfy any chocolate lover. Another plus, these bars are allergy free, Paleo and Vegan! Therefore, fit nearly all dietary preferences.
So many gluten free, Paleo recipes use nuts. It seems, that when grains and dairy are out of the equation, nuts are the next best thing!
Since I follow a “mostly” Paleo diet, I know just how easy it is to over-consume these delicious little morsels. Therefore, it’s important to me to create a variety of Paleo recipes that are nut free, like these allergy free Mint Chocolate Chia Bars.
There are so many Paleo friendly alternatives to nuts. For example: seeds, coconut products and grain free flours like cassava flour.
Ingredients For Allergy Free Chocolate Mint Chia Bars
So, since nuts are out of the equation, what exactly are these easy-to-make mint bars made of?
The first layer is a soft crust made with dates, coconut and sunflower seeds. These ingredients are ground together to create a delicate, sweet cookie crust.
The middle layer is composed of coconut products, ground chia seeds, maple syrup, cocoa powder and peppermint. This layer is silky smooth, with a rich chocolate-peppermint flavor.
And lastly, the topping is melted dark chocolate and peppermint. And, if you want to get fancy, you can add additional toppings like I did. For these Paleo Mint Chocolate Chia Bars I sprinkled raw sunflower seeds, cacao nibs and bee pollen on top.
How To Make No-Bake Mint Chocolate Cookie Bars
The process for making these Mint Chocolate Chia Bars is quite simple. All you need is a food processor or high powered blender.
These bars are made layer by layer. So, for the crust, add all ingredients to the food processor and blend until the mixture starts to clump. Press the base into a lined 8″ x 4″ baking pan.
Next, add all the filling ingredients to your food processor. Stir with a spatula, then blend until the filling is a thick, smooth paste. Press the filling layer over the base.
For the topping, simply melt chocolate in a small sauce pan, over low heat. Once melted, stir in peppermint flavoring and then pour the chocoalte over the filling. And if you want additional toppings like sunflower seeds and cacao nibs, add those after spreading the chocolate.
Finally, place the bars in the freezer to set.
These Paleo, Mint Chocolate Chia Bars are sure to be a hit whether those you’re serving are Paleo or not. Plus, nearly anyone with dietary restrictions can enjoy them since these chocolate cookie bars are allergy friendly.
I know I’ll be making these nut free, egg free Paleo mint bars all summer long since they don’t require any baking. Because honestly, no one wants to turn on their oven during the hot summer months. But, if you’re like me, you still want a daily dose of dark chocolate.
If you’re looking for more no-bake, allergy free treats check out these recipes:Print
These Mint Chocolate Chia Bars have a soft cookie crust, smooth and minty filling and are topped with a dark chocolate shell. They are Paleo, Vegan and allergy free.
- 50–60 g pitted dates (about 5 medjool dates)
- 1/2 cup unsweetened coconut chips
- 1/4 cup raw sunflower seeds
- 1/4 cup lightly packed ground chia seeds (25 g)*
- 1/4 cup cacao powder (22 g)
- 1 Tbsp coconut flour
- 1/4 cup melted coconut butter
- 1 Tbsp maple syrup
- 1/2 tsp peppermint flavoring
- 1/4 cup water (or coconut milk)
- For the crust: put all crust ingredients in food processor and blend until mixture starts to clump.
- Line an 8″ x 4″ baking pan with foil and firmly press bottom layer into pan.**
- For the filling: Add all ingredients except water to food processor and blend.
- Add in water. Stir with spatula, then blend until mixture is a thick, smooth dough.
- Remove filling from food processor and press on top of crust.
- For topping: melt chocolate in a small saucepan over low heat, stirring frequently. Once fully melted, add peppermint and then spread over middle layer.
- Optional: sprinkle sunflower seeds, cacao nibs and bee pollen on top.
- Place bars in fridge or freezer for at least one hour to set.
- Remove and cut into pieces.
- Store in fridge or freezer.
*If you do not have ground chia seeds, you can grind whole seeds using a coffee grinder. Be sure to grind the chia seeds then measure 1/4 cup afterwards. Ground flax should work in place of ground chia seeds.
**This recipe makes 8 bars but you can easily double it, adding the layers to an 8″ x 8″ pan and make 16 bars.
Keywords: raw, vegan, allergy free, dessert, nut free, egg free