Mint Chocolate Coconut Cream Bars (No Bake)

These Mint Chocolate Coconut Cream Bars have a soft, green cookie crust that's covered in a smooth layer of chocolate and coconut cream and drizzled with dark chocolate.  These coconut bars are minty, low in sugar, Paleo and Vegan friendly.

In the past, I was never big on mint-flavored desserts.  Minus Thin Mint Girl Scout cookies - I mean, how could you NOT like those!  However, lately I've taken a special liking to peppermint.  Especially the combination of chocolate and mint like these Mint Chocolate Coconut Cream Bars. 

These no-bake mint bars consist of 3 melt-in-your-mouth layers:

• a soft, green cookie base made with pumpkin seeds and coconut flour
• topped with a buttery smooth, mint chocolate and coconut cream filling
• drizzled in extra dark chocolate

This cookie bar recipe is like a Vegan mint cheesecake - completely dairy free, egg free and has a smooth cheesecake-like texture. In addition, these mint bars are Paleo and free of top allergens.

Ingredients in Coconut Cream Bars

These Mint Chocolate Coconut Cream Bars have three layers and are made with Paleo, Vegan and allergy friendly ingredients. Depending on the sweetener and chocolate you use, this coconut cream bar recipe can even be keto friendly!

For the Crust:

• raw pumpkin seeds
• coconut flour
• spinach powder (optional)
• salt
• coconut oil
• maple syrup
• water
• vanilla extract
• peppermint flavoring

For the Filling

• coconut cream
• dark chocolate chips
• peppermint flavoring
• vanilla extract

For the Dark Chocolate Drizzle

• dark chocolate chips
• coconut oil (optional)

Ingredient Substitutions

The Crust

Because these are mint bars, I wanted to make the crust green. It's fun, makes these a St. Patrick's Day Paleo dessert or Christmas recipe. The pumpkin seeds add some green color to the crust. However, a little spinach powder makes the crust really green. This ingredient is optional and can be swapped for any other green superfood you have in your pantry (spirulina, matcha...).

As far as the pumpkin seeds go, any nut or seed will work instead. Of course, swapping out this ingredient will change the taste and color of the crust.

I added a little maple syrup to the crust, just to give it a hint of sweetness. However, any liquid sweetener will work as a replacement. You can even omit the sweetener for a completely sugarless crust.

The Filling

The filling is made of a few basic ingredients and I don't have any substitutions. The only thing to note is that the sweetness of the filling will be determined by the cocoa content of the chocolate you use. Personally, I think a 65-75% dark chocolate tastes best for this recipe. Any darker and these bars will be quite bitter.

The Topping

These paleo coconut bars are drizzled with melted dark chocolate and coconut oil. The coconut oil is not required, but thins the chocolate, making it easier to work with.

How to Make Mint Chocolate Coconut Cream Bars

These bars are easy to make and don't take much time to prep. The only downside is they must chill in the fridge for at least 2 hours before they're ready to eat.

Here's what you need to do:

Make the Crust

Line an 8" x 8" baking pan with foil. (You can use parchment, but foil is easier.)

In a food processor or high powered blender, combine the pumpkin seeds, coconut flour, spinach owder, and salt. Blend the mixture until the pumpkin seed are ground to a course flour.

Add in the remaining crust ingredients: coconut oil, water, maple syrup, vanilla and peppermint. Continue to blend the mixture until it creates a wet, crumbly dough that can hold it's shape when pressed together.

Firmly press the crust into the lined baking pan.

Make the Filling

Place all of the filling ingredients in a small sauce pan. Melt on the stove top, over low heat, stirring frequently.

Once fully melted, pour the filling over the crust.

Chill the Bars

Place the bars in the fridge for at least 2 hours to chill. They need to be firm before you can cut into them.

Cut the Bars

Next, remove the bars from the fridge and cut them into 16 equally sized pieces. Slightly spread them apart so that they aren't touching.

Add the Topping

Place the chocolate and coconut oil for the topping in a small sauce pan. Melt on the stove top, over low heat.

Once fully melted, drizzle the chocolate toppping over the bars.

If necessary, place the bars back in the fridge a few minutes for the topping to fully set.

Frequently Asked Questions:

Can this recipe be made keto?

Yes! To make these coconut bars keto friendly swap the maple syrup for a liquid sugar-free sweetener (or omit it completely) and use keto friendly chocolate chips.

How do you store coconut cream bars?

These mint coconut cream bars need to be kept in the fridge or freezer. Althought they stay firm at room temperature, they need to be stored at a cool temperature to prevent spoilage.

I recommend placing the bars in an air tight container or bag and storing in the fridge up to one week, the freezer up to one month.

Are coconut milk and coconut cream the same thing?

Coconut milk and coconut cream are both made from coconut meat, but the difference is their concentration and consistency. Coconut milk has a lot more water and is runnier, while coconut cream is thick and rich.

For this recipe, you'll want to use just the cream from a can of full fat coconut milk. That's the thick portion that rises to the top. Sometimes the milk and the cream are not fully separated. If this is the case for you, then you'll need to place the can in the fridge overnight.

More No-Bake Paleo Recipes

• Pumpkin Protein Bars
• Mint Chocolate Chia Bars
• Chocolate Chip Cookie Dough Protein Bars
• Collagen Cookie Dough Bars

Print