Bars - Grasshopper, with Coconut and Avocado - grain, gluten, eggs, and dairy-free


Prep Time

5 min

Prep Notes

Cooking Time

about 3 min to melt coconut oil

Yields

1 pan, about 16-25 bars

Ingredients


MINT LAYER INSTRUCTIONS

  1. 1 Hass avocado
  2. 1/4 c. honey
  3. 6 T. coconut oil, melted 
  4. 1 1/2 c. shredded unsweetened coconut
  5. 3/8 t. mint extract, or a drop or two of food-grade peppermint essential oil (I use 3 drops)
  6. dash of salt

CHOCOLATE LAYER INGREDIENTS
  1. 1/4 c. coconut oil (for a thicker layer, add more)
  2. 2 T. honey
  3. 1/4 c. cocoa powder
  4. 1/4 t. vanilla extract 
  5. dash of salt

Directions


MINT LAYER INSTRUCTIONS

Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.) Smooth mixture into prepared dish and stick in the freezer.


CHOCOLATE LAYER INSTRUCTIONS

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Notes


A healthy grasshopper recipe!  Who knew?


A smooth, homemade chocolate layer covering a chewy mint bottom. The latter being the perfect conduit forconcealing a healthy avocado, thus providing extra nutrition (omega-6 and potassium) and negating the need for green food coloring. ; )