These mint chocolate cookie bars are perfect for a simple, no-bake holiday dessert! They have a chewy brownie crust that's topped with a minty coconut filling. This mint cookie bar recipe is paleo, vegan and gluten free.
I've been experimenting more and more with natural ways to color foods and lately, spirulina is my favorite!
Spirulina is a nutrient-rich blue-green algae that grows in warm lakes and is rich in many nutrients such as iron, magnesium and protein. It does have a an earthy taste, but combining it with the right ingredients can make spirulina a superfood that even kids will enjoy!
For example, these mint chocolate cookie bars. They are definitely one of my favorite desserts, but even better, my kids love them.
These paleo mint bars have a chewy brownie crust that's topped with a minty coconut cream filling. The filling is loaded with dark chocolate chips and has a soft, creamy texture.
Why Not Use Food Dyes
I'm not a fan of artificial food dyes, as they have many negative side effects. They are linked to food allergies, hyperactivity, gut dysbiosis and mood disorders; especially in children. Having kids myself, I'd rather not expose them to these chemicals.
Superfoods like spirulina, turmeric and beet powder are a great alternative.
These mint chocolate cookie bars consist of a raw brownie crust that's topped with a minty coconut based filling. Here's the ingredients you'll need to make them:
- almond flour
- cacao powder
- coconut butter
- maple syrup
- vanilla extract
- coconut cream
- almond butter
- maple syrup
- spirulina powder
- peppermint flavoring
- mini chocolate chips
This recipe has only been tested with almond flour and almond butter, so I don't have any suggestions for making these bars nut free.
If you want to make them sugar-free and low carb, then swap the maple syrup for a sugar-free liquid sweetener.
How to Make Mint Chocolate Cookie Bars
These vegan mint cookie bars are quite easy to make. First, make the crust, then the filling, then chill the bars. The bars are best kept in the fridge overnight prior to cutting.
To make the crust, simply combine all of the crust ingredients in a medium-sized mixing bowl, using a spatula or wooden spoon. The crust may seem dry at first, but keep mixing and it will moisten.
Press the crust dough into a lined 8-inch square pan.
Next, make the filling.
Soften the coconut cream. You can do this in the microwave at 5 second intervals or on the stove top.
Then, whisk together all of the filling ingredients (except the chocolate chips) until the filling has an even, smooth texture.
Fold the chocolate chips into the filling mixture.
Pour the filling over the crust.
Place the bars in the fridge and chill them overnight.
Once they've set, remove the bars from the pan and cut them to desired size.
The fridge or freezer are great for storing these bars. They stay firm in the fridge and will last well up to one week.
If you keep them in the freezer, allow these peppermint cookie bars to defrost a few minutes before eating.
More No-Bake Paleo DessertsPrint
These mint chocolate cookie bars have a fudgy brownie crust that's topped with a creamy mint-coconut filling. These bars are bars are no-bake, paleo, vegan and gluten free.
- 1 cup blanched almond flour, packed (125g)
- ⅓ cup cacao powder (38g)
- ¼ tsp salt
- ¼ cup melted coconut butter
- ¼ cup warm water
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- Line an 8" x 8" baking pan with aluminum foil, set aside.
- In a medium sized mixing bowl, combine all crust ingredients, mix well.
- Transfer the crust dough to the lined baking pan and press firmly into place making a level, even crust.
- For the filling, slightly melt the coconut cream in either your microwave or on the stove top so that it is soft and just barely melted*
- Add the melted coconut cream to a medium sized mixing bowl, along with all other filling ingredients (except chocolate chips) and whisk until smooth.
- Mix in chocolate chips.
- Pour filling over crust. (You may add a few additional chocolate chips on top of the filling for decoration.)
- Place bars in the fridge overnight, or for at least 6 hours.
- Remove cookie bars from pan and cut.
- Store in fridge or freezer.
For a low carb option, swap the maple syrup for a liquid sugar-free sweetener.
*Be sure to use just the the cream (not the milk) from a can of full fat coconut milk. It is important to slightly melt/soften the coconut cream prior to mixing with other ingredients or else the filling texture won't turn out quite right. Cold coconut cream likes to clump and separate, but mixes well when slightly warmed.
**I used peppermint flavoring for this recipe, which is a mixture of organic sunflower oil and organic peppermint. If you're using a peppermint extract or essential oil then try adding a drop or two at a time until you get the right amount of mint flavor, as they have a much stronger taste.
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