Mint Chocolate Cashew Cream No-Bake Bars
User Reviews
5
Mint Chocolate Cashew Cream No-Bake Bars
Description
This recipe starts with a crust made from roasted cashews, roughly chopped Medjool dates, cocoa powder, and water, processed and pressed firmly into a pan to form a chewy, chocolatey base. The middle layer blends soaked roasted cashews with fresh mint, almond milk, honey, peppermint extract, and a pinch of salt until smooth and creamy. Dark chocolate pieces are folded in after chilling to prevent melting.
The creamy mint-layer is poured over the chilled crust, creating a cool, dense texture with a refreshing flavor contrast between mint and chocolate. Finally, a dark chocolate topping finishes the bars, adding richness and a firm surface once set in the freezer. These bars combine nutty, sweet, and fresh elements for a dessert that requires no baking.
This dessert bars recipe is suitable for those looking for a vegan option if honey is substituted, and it makes a refreshing sweet treat to serve chilled. Its multi-layered texture and minty chocolate flavor offer a satisfying alternative to baked desserts.
Ingredients
For The Crust:
- 2/3 cup cashew roasted
- 1/2 cup Medjool dates roughly chopped, loosely packed
- 1 tablespoon cocoa powder
- 1 teaspoon water
For The Middle Layer:
- 2 cups cashew soaked in water overnight, roasted
- 1 1/2 cups mint roughly chopped, lightly packed, fresh
- 1/2 cup almond milk unsweetened vanilla
- 1/4 cup honey or agave
- 1/4 teaspoon peppermint extract pure
- pinch salt
- 2 tablespoons dark chocolate minced, good-quality
For The Topping:
- 4 ounces dark chocolate
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and crumbled. Add in the dates and cocoa powder, and pulse until combined and the mixture begins to form a crumbly dough.
- Transfer the a bowl and add in the water. Use your hands to work the dough until it sticks together.
- Press the crust firmly into the bottom of a parchment-lined 8x8-inch pan. You need to press it very thin, so really use your muscles and work it in there. Place into the freezer while you make the cream.
- Drain the soaked cashews and place them, along with the mint, almond milk, honey, peppermint extract, and a pinch of salt into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary.
- Transfer the cream to a medium bowl and place into the refrigerator until it cools, about 30 minutes. This is so the chocolate doesn't melt when you stir it in.
- Once cooled, stir in the minced chocolate and then pour the cream over the chilled crust and spread out evenly. Place into the freezer to fully set, at least 6 hours to overnight.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy. Pour the melted chocolate into a shallow, rimmed plate.
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 17mg | 1% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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