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Peppermint Kiss Bars

This is for the mint lovers! This creamy, mint-filled bar is delicious and nutritious will leave you with the powerful flavour pleasure of raw ingredients.
With a brownie-like base, refreshing mint coconut filling and chocolate ganache topping these bars are easy to make and no baking needed!
They are also a great healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.
The best-tasting Peppermint Kiss bars in all the lands!
Course Dessert, Snack

Ingredients

Base

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

Mint Filling

  • 3 cups cashews, soaked 3+ hours and drained
  • 1 cup desiccated coconut
  • 1 cup coconut milk or cream, full fat
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 3 teaspoons peppermint extract

Chocolate Topping

  • 2 cups chocolate chips
  • 2 tablespoons coconut oil

Instructions

Base

  • Line a 8×8 inch baking tine with parchment paper leaving some hanging over the sides as a handle to get the bars out easily.
    Place almonds and coconut in a food processor and process until broken down and crumbly. You can leave it a bit chunky if you like for texture.
    Add dates, coconut, coconut oil and cocoa and continue to process until well combined into a sticky dough.
    Scoop mixture out into your lined pan and spread out evenly. Place into the fridge to firm up and set.
     

Peppermint Filling

  • Place cashews in the food processor and process until broken down and crumbly.
    Add coconut, coconut milk, coconut oil, honey and peppermint extract and continue to process until smooth and creamy.
    Remove base from fridge and scoop peppermint filling on top of base and smooth out evenly.
    Put back into fridge while you make the chocolate topping

Chocolate Topping

  • Melt chocolate in a double boiler or in the microwave in 20 second bursts.
    When melted stir in the coconut oil. Pour melted chocolate over peppermint layer and spread out evenly.
    Refrigerate until firm.
    Once slice has set in the fridge take out and cut into individual slices. It’s a good idea to keep these chilled right up until serving.
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