These Healthy Mint Chocolate 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.
This recipe will give you all the great flavor of the classic cookies you grew up eating once a year. They delicious and a crowd pleaser for all mint chocolate lovers to enjoy their favorite flavors! This recipe is great year round.
I have a huge sweet tooth and love to create sweet healthy recipes. Some of my favorite are: Chocolate Covered Oranges, Vegan Truffles, Vegan Reese’s, Gluten Free S’mores Cookies, Vegan Milkshakes, Gluten Free Edible Cookie Dough, Vegan Buckeyes, Gluten Free Chocolate Tart and Mini Dairy Free Chocolate Cakes.
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Why You Will Love This Recipe
- 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!
Ingredients
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 natural flavors. Make sure you buy unsweetened food. For AIP, use carob powder. You can also substitute for cocoa 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. If you are allergic to tree nuts, you can use a substitute such as granola butter.
- 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! If you do not have peppermint oil, you can substitute peppermint extract for mint flavor but the amounts will not be one for one.
- Cocoa nibs-As chips, you can also use dark chocolate chips, unsweetened chocolate, bittersweet chocolate, dark chocolate bars, milk chocolate, or carob chips for AIP!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you are following AIP, substitute half cassava flour and half coconut flour for the almond flour.
- If you can’t find spirulina, you can use a natural green food coloring instead.
- If you want additional coconut flavor, you can a small amount of melted coconut oil to the mixture.
- If you do not like almond butter, you can substitute for nut butter of your choice such as peanut butter, cashew butter, or sunflower butter.
- If these are not sweet enough the first time you make it, you can add cane sugar or organic sugar to the recipe as well the second time to the original recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, line an 8 by 8 baking sheet with wax paper or piece of parchment paper. Next, combine all of the crust ingredients in a small bowl and mix well.
Photo 2: Transfer the chocolate mixture to the lined square pan and press firmly making it into a level and even chocolate crust for the bottom layer.
Photo 3: Now, mix all of the filling ingredients together in a bowl to create a mint cream layer.
Photo 4: Then, pour the mint filling over the crust and place into the freezer overnight to create the top layer. When you are ready to serve, cut the bars into squares.
Expert Tips
- Tip # 1: Be sure your bars are completely frozen before cutting into them! Without freezing them prior to cutting into them they will fall apart.
- Tip # 2: If you like your desserts to be nice and crunchy, feel free to add some crusted nuts on top too!
- Tip # 3: If you are having a hard time cutting the frozen bars, run your knife under hot water to make it easier to cut into even small pieces. It is also helpful to allow the mint chocolate bars to sit at room temperature for a small amount of time as well.
Recipe FAQs
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.
A natural green food coloring will work! Most stores now carry natural food colorings.
Yes! The recipe card below gives alternatives to ingredients so that you are able to make this recipe AIP compliant.
Storage Instructions
- This recipe can be stored in an airtight container in the freezer for up to 1 month.
Other Fun Gluten Free Dessert Recipes
Are you interested in a guide of my go to healthy alternatives?
Download your FREE guide below
Paleo Mint Cookie Bars
Equipment
- 8 by 8 casserole dish
Ingredients
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
For the filling:
- 1 1/2 cup coconut cream melted
- 1/2 cup almond butter use tigernut butter for AIP
- 3 tbsp maple syrup
- 1 tsp spirulina can sub with natural green food coloring. skip for AIP
- 1 tsp peppermint oil I like doterra
- 1/2 cup cocoa nibs or chocolate chips sub carob chips for AIP
Instructions
- 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.
Allis says
I can’t wait to try!
Lori says
I love these!!! I love mint chocolate chip everything and this is an awesome healthy alternative.
Allianna Moximchalk says
Thanks for your review!