These Paleo Mint Chocolate Cookie Bars are so simple and easy to make! We love making this recipe around the holidays: Christmas, Saint Patrick’s Day and Easter! This recipe only takes 30 minutes of hands on time, which makes it a great quick dessert to whip up yet still so elegant.
What Makes This Recipe So Great?
- First off, I love using natural foods like spirulina as food coloring! So fun.
- This recipe is just so delicious. I love the chocolate and mint combination.
- This recipe is naturally dairy free, gluten free, vegan, paleo, and grain free!
- With a few modifications this recipe can be made AIP (autoimmune protocol friendly, too.)
- This recipe does best when it has time to set, which means it is a great make ahead recipe for when you are having company.
- If you love mint in your desserts, you will also love my homemade Dairy Free Mint Chocolates.
- This is a kid friendly recipe, kids love these bars too!
For the gluten free crust-
- Almond flour-This is the base of the crust. I love to get my almond flour from Costco, they sell it in bulk and the pricing is just so good, you can’t beat it! If you are following AIP (The autoimmune protocol) you can substitute half coconut flour and half cassava flour.
- Cacao powder-To give that chocolatey flavor. Make sure you buy unsweetened food. For AIP, use carob powder.
- Sea salt-To taste.
- Coconut butter-To help hold everything together.
- Warm water-To bind the ingredients together.
- Maple syrup-To sweeten the crust.
- Vanilla extract-For flavor. Use vanilla powder for AIP.
For the vegan creamy filling-
- Coconut cream-This is what really makes these bars creamy! I love Trader Joe’s brand of coconut cream.
- Almond butter-This adds so much flavor and texture. If you are doing AIP you can use my homemade Tigernut Butter recipe.
- Maple syrup-For sweetness.
- Spirulina- This is what gives these bars their green like color! Spirulina is a super food and really good for the immune system. That said, if you are doing AIP you will want to omit this because it is not allowed in the first phase. Note that by omitting this, your bars will not be green, but they will still taste so yummy!
- Vanilla-For taste. Use the powder for AIP.
- Peppermint oil–I love the Doterra brand. Please note that not all brands are created equally and intended for human consumption, so be sure whichever one you use, it is a clean one!
- Cocoa nibs-As chips, you can also use chocolate chips or carob chips for AIP!
How To Make:
- First, line an 8 by 8 baking sheet with wax paper.
- Next, combine all crust ingredients and mix well.
- Transfer the crust to the lined pan and press firmly making it into a level and even crust.
- Now mix all of the filling ingredients together.
- Pour the filling over the crust and then place in the freezer overnight.
- When you are ready to serve, cut the bars into squares.
What Is Spirulina?
- Spirulina is a plant algae that is rich in nutrients. It can often times be consumed in supplement and food form. When it is mixed with food, it can add a beautiful green color like it did in these mint bars! I also like using it in smoothies too.
What If I Can’t Find Spirulina?
- A natural green food coloring will work! Most stores now carry natural food colorings.
How Should I Store These Bars?
- I suggest storing them in the fridge.
How Long Do They Last?
- These bars last for up to a week in the freezer. Make sure they are in an airtight glass container.
- Be sure your bars are completely frozen before cutting into them! Without freezing them prior to cutting into them they will fall apart.
- If you like your desserts to be nice and crunchy feel free to add some crusted nuts on top, too!
If you like this recipe, you will LOVE:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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Paleo Mint Cookie Bars
- 8 by 8 casserole dish
For the crust:
- 1 1/2 cups almond flour sub half cassava flour and half coconut flour for AIP or nut free
- 1/2 cup cacoa powder sub carob powder for AIP
- 1/2 tsp sea salt
- 1/3 cup coconut butter
- 1/3 cup warm water
- 3 tbsp maple syrup
- 1 tsp vanilla extract use vanilla powder for AIP
- Line an 8 by 8 baking sheet with wax paper. Combine the curst ingredients and press down into the baking sheet evenly. Now mix all of the filling ingredients and pour over the crust. Place the pan in the freezer overnight. Cut the squares prior to serving. Store in the freezer. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna