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Mint Chocolate Cashew Cream Bars No-Bake

These easy mint chocolate cashew cream no-bake bars are so creamy and delicious. One of the yummiest combos ever is chocolate and mint. It is so decadent, yet refreshing at the same time.
Triple-layered with wonderful flavours. you will be surprised by the minty freshness, sweet bursts of crunchy chocolate, and the glorious swirls of rich cashew cream filling.
These babies are loaded with all kinds of nourishing ingredients so you can feel good about serving them and eating them anytime as a healthy dessert or snack!
Course Dessert, Snack

Ingredients

Base

  • 1 cup almonds or walnuts or a mix
  • 3/4 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 tablespoon cocoa or cacao powder

Filling

  • 2 cups cashews, soaked 3+ hours and drained
  • 1 cup coconut milk or cream
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 cup fresh mint, roughly chopped, (or 2 teaspoons peppermint extract and a few drops of green food colouring)
  • 1/2 teaspoon peppermint extract
  • 1/4 cup chocolate chips, or chopped chocolate

Topping

  • 6 oz chocolate chips
  • 2 tablespoons coconut oil 

Instructions

Base

  • Place almonds into a food processor and process until broken down and crumbly. Add dates, coconut and cocoa powder and continue to process until combined and the mixture begins to form a sticky dough. Its fine to leave it a little chunky for texture.
    Press the crust firmly and evenly into the bottom of a parchment lined 8x8 inch pan. Place into the freezer while you make the filling.

Filling

  • Place cashews into a food processor and process until broken down and crumbly.
    Add coconut milk, coconut oil, honey, mint and peppermint extract and process until well combined, smooth and creamy.
    Stir in the chocolate chips by hand so they stay chunky.
    Scoop out the filling over the chilled crust and spread out evenly. Place back in freezer while you make the chocolate topping.

Topping

  • Place chocolate and coconut oil into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy. Be careful not to overheat.
    Pour over peppermint layer and spread out evenly with the back of a spoon. Place in freezer to fully set, at least 2 hours or until they are firm.
    Allow to come to room temperature for 10 minutes before cutting into squares.
    Makes about 12-16 squares depending on your preferred size.
     
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