In the past, I was never big on mint flavored foods. Minus those Thin Mint Girl Scout cookies which my parents used to purchase every year. But lately, I’ve taken a special liking to mint. Especially the combination of chocolate and mint like these Peppermint Cookie Bars.
These no-bake mint bars consist of 3 melt-in-your-mouth layers. The first layer is a soft, cookie base. Followed by a buttery-smooth chocolate and coconut filling. And lastly, topped with a dark chocolate drizzle. Both the base and filling have the perfect hint of peppermint. Furthermore, these bars are Paleo, Vegan and allergy-friendly (no eggs, nuts, dairy, gluten, grains, soy or corn).
I think one reason I’ve been loving peppermint lately is that it brings back memories of Christmas time. It reminds me of candy canes and snow, hot tea and cozy fireplaces. I’ve been drinking mugs of peppermint tea, which I find soothing to the stomach. As well as, nibbling on plenty of minty-flavored chocolates.
With all these peppermint cravings, I figured it was about time to experiment in the kitchen as well. Hence the formation of these Peppermint Cookie Bars. Which, have just the right amount of mint and plenty of chocolate to go around.
Ingredients in Raw Peppermint Cookie Bars
These bars have three layers and consist of allergy friendly, Vegan and Paleo ingredients.
For the Crust:
- ground pumpkin seed
- coconut flour
- ground flax
- coconut butter
- peppermint extract
For the Filling
- dark chocolate chips
- coconut cream
- peppermint extract
For the Dark Chocolate Drizzle
- dark chocolate chips
- coconut oil (optional)
I don’t recommend many substitutions. Basically, you can use any cookie bar crust recipe in place of the one I used. However, the flavor and texture of this crust works well with the other layers.
I used a coffee grinder to grind whole, raw pumpkin seeds into a flour. Using pumpkin seeds is great because they are easy to find, inexpensive, nut free (important for those with allergies) and high in protein. That being said, any ground nut or seed may be used in place of the pumpkin seeds.
One of my favorite things about these bars, besides their amazing texture, is that you can change the sweetness simply by changing the type of chocolate you use.
For this batch, I used 85% dark chocolate for the filling. Making these Peppermint Cookie Bars slightly bitter (for those that aren’t used to extra dark chocolate). But, you can substitute any type of chocolate you wish.
The chocolate drizzle on top can also be switched up. You could go for milk, dark or even white chocolate if you prefer. In addition, you could top these with coconut butter or make them more festive by adding crushed candy canes or red and green sprinkles.
I think it’s safe to say that Santa would be quite happy eating some of these after a quick visit to your house 😉 Especially alongside a warm cup of almond milk or hot cocoa.
More No-Bake Cookie Bar Recipes
- No-Bake Chocolate & Vanilla Cookie bars
- Mint Chocolate Chia Bars
- Chocolate Chip Cookie Dough Protein Bars
- Paleo Mint Chocolate Chip Cookie Bars
If you make these, or any of my recipes tag me on social media! I would love to see all of your creations 🙂
Chocolate mint cookie bars with a soft cookie base, creamy chocolate filling and dark chocolate drizzle. The perfect no-bake, refreshing treat.
- 1/2 cup ground pumpkin seed*
- 1/4 cup coconut flour
- 2 Tbsp ground flax
- pinch of salt
- 2 Tbsp coconut butter (melted)
- 4 Tbsp water
- 1/8 tsp peppermint extract
- 1/4 cup chocolate chips
- 1 tsp coconut oil (optional)**
- Combine all dry ingredients for the base in a medium-sized mixing bowl.
- Add in water and peppermint extract, mix well.
- Press base dough into a lined 8″ x 8″ pan and set aside.
- In a small sauce pan, add all ingredients for filling. Melt on low heat, stirring constantly until chocolate is fully melted.
- Pour filling over base.
- Place pan in fridge and let set overnight (or at least 4 hours – until filling is firm).
- Remove cookie bars from pan and cut into 16 even squares.***
- Melt chocolate and coconut oil for the drizzle in a sauce pan (low heat, stirring frequently).
- Drizzle chocolate over pre-cut bars and serve.
- Store in fridge or freezer.
*You may substitute pumpkin seeds for another type of seed or nut. To grind the pumpkin seed, I use a coffee grinder.
**The addition of coconut oil to the chocolate drizzle is optional, but I find adding the coconut thins out the chocolate and makes it easier to drizzle.
***Cutting the bars prior to the chocolate drizzle is not required, but it looks nicer than if you cut the bars after adding a drizzle.
Keywords: no bake, dessert, Paleo, Vegan, dairy free, mint, cookie bar, holiday baking, allergy free, nut free