Incredible No-Bake Mint Chocolate Brownie Bars! Layers of no-bake brownie, creamy coconut mint, and chocolate ganache create the ultimate dessert for chocolate-mint lovers. Just 10 ingredients and simple methods required. Naturally vegan and gluten-free.
Line an 8x8 inch baking dish with parchment paper. Make sure that the parchment comes up above the pan on all sides — you’ll use it to lift the bars out at the end.
Prepare crust by adding walnuts, cocoa powder, and sea salt to a food processor and blending into a meal. Add pitted dates to the food processor and pulse about 5 times, scrape down the bowl, and pulse again until the dough looks well combined and moist. It should stick together between two fingers when pressed. If too dry, add more pitted dates or a splash of water.
Transfer the dough to the parchment-lined baking dish and spread with fingers or a spatula to evenly distribute — it should be about 1/4-inch thick. To get an even layer, top the brownies with parchment paper and use a flat-bottomed object — such as a drinking glass or measuring cup — to press and pack the crust into a solid, even layer. Place the crust in the freezer for 15 minutes to chill while you make the mint layer.
Add cashew butter and coconut butter to a small mixing bowl. Microwave for 10-20 seconds to soften slightly (or gently heat over a double boiler), and then mix until no lumps remain and it’s smooth and silky. Add in peppermint extract and moringa powder (optional for color // or sub matcha, barley grass powder, or spirulina) and stir well until fully combined.
Remove crust from freezer and pour mint layer over the crust. It should be thin enough to spread easily. Use a spatula to get the mint layer all the way to the sides and corners of the pan, then gently shake the pan to even out the top of the mint layer. Place it into the refrigerator to chill for 10 minutes while you make the ganache.
Add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and coconut oil and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk mixture directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes.
After 5 minutes, uncover, then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
Remove your pan from the refrigerator and pour the ganache on top. Spread with a spoon until smooth. Then return to the freezer to set for 10 minutes, or until semi-firm to the touch (and firm enough to slice).
Remove the pan from the freezer and gently lift the bars out of the pan using the parchment paper. If any chocolate or filling is stuck to the sides of the pan, gently loosen the edges with a butter knife until the bars can be lifted out.
Place on a cutting board or counter and slice into desired shapes. These are rich, so we recommend cutting into at least 16 squares (as original recipe is written).
These are best enjoyed slightly chilled or at room temperature and will keep for up to 1 week in the refrigerator, or 1 month in the freezer.
*Nutrition information is a rough estimate calculated without optional ingredients.