Vegan No-Bake Mint Rough 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
- Optional: 1/2 cup (45g) cacao nibs
- 150g vegan or paleo dark chocolate
- 1 tsp coconut oil
Preparation
In a saucepan, melt the coconut oil over low heat. Once melted, turn off the heat and let it cool for 5 minutes.
In a food processor, blend the cashews, oats, and shredded coconut until small crumbs form.
With the food processor running, drizzle in the peppermint oil, maple syrup, and cooled coconut oil. Blend until well incorporated. Add optional cacao nibs and pulse a few times to mix them through.
Line a 20cm square tin with baking paper. Pour the cashew mint filling into the tin and use the back of a spoon to create an even, firm layer. Freeze for 2+ hours.
In a small saucepan, bring 2 cm of water to a simmer. Place a heatproof bowl on top of the saucepan, ensuring it doesn't touch the water. Add the dark chocolate and 1 tsp coconut oil to the bowl. Gently melt the chocolate over low heat until smooth. Set aside.
Remove the cashew filling from the freezer and cut into small rectangles using a sharp knife (12-16 bars). Dip each bar into the melted chocolate and place them on a lined tray. Once all bars have been dipped, refrigerate the tray to allow the chocolate to set.
Store the mint bars in an airtight container in the fridge or freezer.
