Description

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.

Ingredients

Scale

Crust

50-60 g pitted dates (about 5 medjool dates)
1/2 cup unsweetened coconut chips
1/4 cup raw sunflower seeds

Filling

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)

Topping

2.5-3 oz dark chocolate
1/4 tsp peppermint flavoring (optional)
Optional toppings: sunflower seeds, cacao nibs, bee pollen

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Instructions

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.

Notes

*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