Recipe: Grasshopper Bars aka Chocolate Mint Slices

Peppermint Slices with Chocolate Frosting on top .. like After Eight turned into a creamy, fluffy cloud of sweet, minty deliciousness melting in your mouth.

It’s best to store the slices in your freezer and let them thaw for a few minutes before serving.

RECIPE FOR RAW VEGAN MINT SLICES

Ingredients for the base:

1/2 C almonds

4 TBSP raw cacao powder

1 TBSP coconut oil

3 medjool dates, pitted + roughly chopped

1 TBSP cacao nibs or more cacao powder

1 pinch of sea salt

How to make the base:

Roughly process the almonds with the cacao powder and salt in your blender or food processor.

Add the remaining ingredients and process until the dough is just starting to stick together.

Press into a square baking tray lined with parchment paper.

Chill in the freezer while preparing the filling.

Ingredients for the mint filling:

2 avocados, mashed (around 1.5 cups)

1/2 C cashews, soaked OR irish moss gel *

3 TBSP liquid sweetener (agave / coconut / maple / honey) or stevia to taste

1 TBSP coconut oil

3 drops essential mint oil

optional: a few leaves of baby spinach or 1/2 tsp spirulina for color

* use 1.5 TBSP psyllium husk if you don’t like cashews and cannot get Irish Moss anywhere

How to make the mint filling:

Blend all ingredients in your high speed blender or food processor.

Keep scraping the mixture from the sides of the blending container to avoid chunky pieces.

Spread onto the base.

Freeze while making the chocolate topping.

Ingredients for the chocolate frosting:

1/4 C coconut oil

3 TBSP liquid sweetener (agave, coconut, maple, honey)

1/4 C raw cacao powder

1 pinch of sea salt

How to make the chocolate frosting:

Melt the coconut oil in a hot water bath.

Stir all ingredients together with a spoon.

Pour over mint filling.

Freeze until serving.

Assembly: 

Evenly spread mint filling onto base.

Cover with chocolate sauce.

Chill in the freezer for 3 hours.

Sprinkle with cacao nibs + coconut flakes before serving.

Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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