Name: No-Bake Peppermint Bars (Healthy)
Prep time: 20 min
Total time: 80 min
Ingredients: 1.5 cups almond flour (Finely ground); 0.5 cup rolled oats (Gluten-free if needed); 0.25 cup cocoa powder (Unsweetened); 0.25 cup maple syrup (Pure); 0.25 cup coconut oil (Melted); 1 teaspoon vanilla extract (Pure); 0.25 teaspoon salt; 1.5 cups raw cashews (Soaked for at least 4 hours or overnight, then drained); 0.5 cup coconut cream (Refrigerated overnight, thick part only); 0.25 cup maple syrup (Pure); 2 tablespoons coconut oil (Melted); 1 teaspoon peppermint extract (Pure); 0.25 teaspoon salt; 0.5 cup dark chocolate chips (70% cacao or higher); 1 teaspoon coconut oil; 0 Crushed peppermint candies (For garnish)

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No-Bake Peppermint Bars (Healthy)

These no-bake peppermint bars are a healthier twist on a classic holiday treat. Made with wholesome ingredients, they are perfect for a guilt-free indulgence.

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Prep Time 20

Chill Time 1

Total Time 1 20

Course Dessert

Servings 16 bars

Calories 200 kcal

Equipment

1 8x8 inch pan Or similar size
1 Parchment Paper For lining the pan
1 Mixing Bowls Different sizes

Ingredients

Crust

1.5 cups almond flour Finely ground
0.5 cup rolled oats Gluten-free if needed
0.25 cup cocoa powder Unsweetened
0.25 cup maple syrup Pure
0.25 cup coconut oil Melted
1 teaspoon vanilla extract Pure
0.25 teaspoon salt

Peppermint Filling

1.5 cups raw cashews Soaked for at least 4 hours or overnight, then drained
0.5 cup coconut cream Refrigerated overnight, thick part only
0.25 cup maple syrup Pure
2 tablespoons coconut oil Melted
1 teaspoon peppermint extract Pure
0.25 teaspoon salt

Chocolate Topping

0.5 cup dark chocolate chips 70% cacao or higher
1 teaspoon coconut oil
Crushed peppermint candies For garnish

Instructions

Line an 8x8 inch pan with parchment paper. In a medium bowl, combine almond flour, rolled oats, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until a dough forms.
Press the crust mixture evenly into the bottom of the prepared pan. Set aside.
In a high-speed blender or food processor, combine soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, peppermint extract, and salt. Blend until completely smooth and creamy.
Pour the peppermint filling evenly over the crust. Spread evenly.
Place the pan in the freezer for at least 1 hour to firm up.
In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Pour the melted chocolate over the peppermint filling. Spread evenly.
Sprinkle with crushed peppermint candies (optional). Return to the freezer for another 30 minutes to set the chocolate.
Remove from the freezer and lift the bars out of the pan using the parchment paper. Cut into 16 bars and serve. Store in the refrigerator or freezer.

Notes

For a vegan option, ensure the dark chocolate chips are vegan-friendly. Adjust sweetness to taste by adding more or less maple syrup.