Description
These vegan mint Nanaimo bars feature a decadent chocolate base, a creamy mint layer, and a smooth chocolate topping, making them a delightful treat for any occasion. Enjoy a deliciously refreshing dessert that everyone will love!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
- 1 cup cashews, soaked for at least 4 hours
- 1/4 cup coconut cream (the solid part from a can of coconut milk)
- 1/4 cup maple syrup
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup dairy-free dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- In a large mixing bowl, combine the almond flour, cocoa powder, and salt. Stir until well mixed.
- Add the melted coconut oil and maple syrup to the dry ingredients. Mix until you have a thick, sticky dough that holds together when pressed.
- Fold in the shredded coconut, ensuring even distribution.
- Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal. Press the base mixture firmly into the bottom of the dish to create an even layer.
- Place the dish in the refrigerator to set while preparing the mint layer.
- Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor.
- Add the coconut cream, maple syrup, peppermint extract, and optional green food coloring. Blend on high until completely smooth and creamy, scraping down the sides as needed.
- Spread the mint mixture evenly over the chilled base layer using a spatula.
- Return the dish to the refrigerator and chill for at least 30 minutes, or until the mint layer is firm.
- In a small saucepan over low heat, combine the dairy-free dark chocolate chips and coconut oil. Stir continuously until melted and smooth.
- Remove from heat and let cool for a few minutes to prevent melting the mint layer.
- Pour the melted chocolate over the mint layer and spread evenly with a spatula.
- Tap the dish gently on the counter to remove air bubbles and ensure even settling.
- Return to the refrigerator and chill for at least 1 hour, or until the chocolate is set.
- Once the chocolate topping is set, lift the bars out of the baking dish using the parchment paper overhang.
- Place on a cutting board and cut into squares or rectangles with a sharp knife, wiping the knife with a damp cloth between cuts for clean edges.
- Transfer to a serving plate or airtight container. Store in the refrigerator if not serving immediately.
- Enjoy your delicious vegan mint Nanaimo bars!
Notes
- Ensure cashews are soaked for at least 4 hours for a creamy texture.
- Adjust the amount of peppermint extract to taste.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes