• Natalie Rivier

Avocado Mint Cream Bars

Updated: Jan 4

CRUST:

1 cup of pitted Medjool dates

1 tbsp. raw cocoa powder

2 tbsp. nut butter (almond or cashew is best)


MIDDLE LAYER:

1 avocado pitted and peeled

3 tbsp. coconut oil

3 tbsp. maple syrup

1/2 tsp. vanilla extract

1 tsp. peppermint extract


TOP LAYER:

6 tbsp. coconut oil

6 tbsp. raw cocoa powder

4 tbsp. maple syrup


INSTRUCTIONS:

Place the crust ingredients in a food processor and pulse until the mixture starts to clump or stick together. With your fingers or a spatula press evenly into the bottom of an oiled 8x8 baking pan. Blend the filling ingredients in a food processor until smooth and spread evenly over the crust. Place in the freezer while you prepare the topping. In a small pot melt the topping ingredients over low heat and pour over the middle layer making sure to spread it evenly. Freeze bars until firm. To serve let the bars thaw at room temperature for about 20 minutes then cut and serve.  Store in the freezer.

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