Description
Mint chocolate cookie bars with a soft cookie base, creamy chocolate and coconut filling and a dark chocolate drizzle. A healthy, low sugar Paleo dessert.
Ingredients
Scale
Crust
- 1/2 cup raw pumpkin seeds
- 1/4 cup coconut flour
- 1 tsp spinach powder (optional)
- 1/8 tsp salt
- 2 Tbsp coconut oil
- 1 Tbsp maple syrup
- 1 Tbsp water
- 1/2 tsp vanilla extract
- 1/4-1/2 tsp peppermint flavoring*
Filling
- 1 cup coconut cream
- 1/2 cup dark chocolate chips
- 3/4-1 tsp peppermint flavoring*
- 1/2 tsp vanilla extract
Topping
- 1/4 cup chocolate chips
- 1 tsp coconut oil (optional)
Instructions
- Line an 8" x 8" baking pan with foil, set aside.
- Make the Crust: Combine pumpkin seeds, coconut flour, spinach powder, and salt in a food processor or high powered blender. Blend until mixture is a course flour.
- Add in the coconut oil, water, maple syrup, vanilla and peppermint. Blend until the mixture is a wet, crumbly dough that can hold its shape when pressed together.
- Firmly press the crust into the lined baking pan.
- Make the Filling: In a small sauce pan, combine all filling ingredients. Melt over low heat, stirring frequently until the chocolate is fully melted.
- Pour the filling over crust.
- Chill the Bars: Place the bars in the fridge for at least 2 hours to firm.
- Cut the Bars: Remove the bars from the fridge and cut into 16 even squares. Slightly separate the bars so that there is space between each one (they're not touching).
- Make the Topping: Melt the chocolate and coconut oil in a small sauce pan, over low heat. Once melted, drizzle the chocolate over pre-cut bars.
- Store in fridge or freezer.
Notes
*I used peppermint flavoring rather than peppermint extract. Peppermint extract is often much stronger than peppermint flavoring, so adjust the quantity according to taste.