Description
These Mint Chocolate Cookie Bars are a delicious no-bake treat combining a rich cacao almond crust with a creamy, minty coconut filling studded with chocolate chips. Perfect for a quick, easy dessert that requires only chilling and no baking.
Ingredients
For the Crust
- 1 cup blanched almond flour, packed (125g)
- 1/3 cup cacao powder (38g)
- 1/4 tsp salt
- 1/4 cup melted coconut butter
- 1/4 cup warm water
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
For the Filling
- 1 cup coconut cream (softened, just barely melted)
- 3 Tbsp drippy almond butter (unsalted, unsweetened)
- 2 Tbsp maple syrup
- 1 tsp spirulina powder
- 1 – 1 1/2 tsp peppermint flavoring
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Prepare Pan: Line an 8″ x 8″ baking pan with aluminum foil and set aside to ensure easy removal of bars later.
- Make the Crust: In a medium mixing bowl, combine almond flour, cacao powder, salt, melted coconut butter, warm water, maple syrup, and vanilla extract. Mix thoroughly to form a cohesive dough.
- Press Crust: Transfer the crust mixture into the lined pan and press firmly and evenly to form a level crust base.
- Prepare Filling: Slightly melt the coconut cream until it is soft but only barely melted, either in the microwave or on the stovetop.
- Mix Filling Ingredients: Place the softened coconut cream in a bowl with almond butter, maple syrup, spirulina powder, peppermint flavoring, and vanilla extract. Whisk vigorously until smooth and fully combined.
- Add Chocolate Chips: Fold mini chocolate chips into the filling mixture, ensuring even distribution.
- Assemble Bars: Pour the filling evenly over the crust, spreading to cover completely. Optionally, sprinkle a few extra chocolate chips on top for decoration.
- Chill Bars: Refrigerate the assembled bars overnight or for at least 6 hours to allow them to set firmly.
- Cut and Serve: Remove the bars from the pan using the foil, then cut into squares.
- Storage: Store the cookie bars in the refrigerator or freezer to keep them fresh and firm.
Notes
- Use blanched almond flour for a smooth texture in the crust.
- Softening the coconut cream just enough helps in mixing easily without melting it completely.
- Peppermint flavoring amounts can be adjusted to your taste preference.
- These bars firm up best after chilling overnight, so plan accordingly.
- Store bars in an airtight container in the fridge or freezer to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
