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Mint Chocolate Coconut Cream Bars (No Bake)

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  • Author: Katie
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars 1x


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.





  • 1 cup coconut cream
  • 1/2 cup dark chocolate chips
  • 3/4-1 tsp peppermint flavoring*
  • 1/2 tsp vanilla extract


  • 1/4 cup chocolate chips
  • 1 tsp coconut oil (optional)


  1. Line an 8" x 8" baking pan with foil, set aside.
  2. 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.
  3. 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.
  4. Firmly press the crust into the lined baking pan.
  5. Make the Filling: In a small sauce pan, combine all filling ingredients.  Melt over low heat, stirring frequently until the chocolate is fully melted.
  6. Pour the filling over crust.
  7. Chill the Bars: Place the bars in the fridge for at least 2 hours to firm.
  8. 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).
  9. 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.
  10. Store in fridge or freezer.


*I used peppermint flavoring rather than peppermint extract.  Peppermint extract is often much stronger than peppermint flavoring, so adjust the quantity according to taste.