No-Bake Mint Chocolate Bars
Ingredients
- 1 cup (120g) raw, roasted or activated cashews
- 1/2 cup (45g) rolled oats
- 1 cup (80g) shredded coconut
- 10 drops of good grade peppermint essential oil or 1 tsp peppermint extract
- 1/4 cup pure maple syrup
- 1/4 cup (62g) coconut oil
- 150g vegan or paleo dark chocolate
- 1 tsp coconut oil
Optional add-ins
- 1/2 cup (45g) cacao nibs
Preparation
Melt coconut oil in a saucepan over low heat and set aside to cool for 5 minutes.
Add cashews, oats, and coconut to a food processor and blend until small crumbs form.
With the food processor running, drizzle in peppermint oil, maple syrup, and cooled coconut oil until well incorporated, then add optional cacao nibs and pulse a few times to mix without chopping them.
Line a 20cm square tin with baking paper, pour in the mixture, and press into an even, firm layer before freezing for at least 2 hours.
Bring a small amount of water to a simmer in a saucepan, then melt chocolate and 1 tsp coconut oil in a heatproof bowl placed over it without touching the water.
Remove the frozen filling from the freezer, cut into small rectangles, dip each in the melted chocolate, and place on a lined tray to set in the fridge.
Storage tips
Store the mint bars in an airtight container in the fridge or freezer.
