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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 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
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.