No-Bake Mint Chocolate Brownie Bars

Name: No-Bake Mint Chocolate Brownie Bars
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 16 (Bars)
Ingredients: 1 ½ cups raw walnuts; 1/4 cup cocoa powder; 1 pinch sea salt; 1 cup packed dates, pitted; 1/4 cup raw cashew butter; 3/4 cup coconut butter; 1 tsp peppermint extract; 1/4 tsp moringa powder; 1 ¼ cups vegan dark chocolate or chocolate chips, finely chopped; 7 Tbsp full-fat coconut milk; 1 Tbsp coconut oil

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4.9

57 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
16 (Bars)
Calories
168 kcal
Course
Dessert
Cuisine
Vegan

No-Bake Mint Chocolate Brownie Bars

Valerie Marks

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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.

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Ingredients

Servings

Brownie Layer

1 ½ cups raw walnuts
1/4 cup cocoa powder (or cacao powder)
1 pinch sea salt
1 cup packed dates, pitted (we prefer Medjool // if dry, soak in warm water for 15 minutes, then drain and pat dry)

Mint Layer

1/4 cup raw cashew butter
3/4 cup coconut butter (homemade or we like the brand Ostara)
1 tsp peppermint extract
1/4 tsp moringa powder (optional, but gives the mint layer its green color. Or sub matcha, barley grass powder, or spirulina. They all yield a slightly different hue of green.)

Chocolate Ganache Layer

1 ¼ cups vegan dark chocolate or chocolate chips, finely chopped (such as Enjoy Life brand)
7 Tbsp full-fat coconut milk
1 Tbsp coconut oil

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Instructions

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.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Information

Show Details

Serving 1bar Calories 168 (8%) Carbohydrates 16.9g (6%) Protein 3g (6%) Fat 11.9g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 4.8g Monounsaturated Fat 2.1g Trans Fat 0g Cholesterol 0mg (0%) Sodium 7mg (0%) Potassium 199mg (6%) Fiber 3.3g (13%) Sugar 11.8g (24%) Vitamin A 38IU (1%) Vitamin C 0.3mg (0%) Calcium 24.5mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 16(Bars)

Amount Per Serving

Calories 168 kcal

% Daily Value*

Serving	1bar
Calories	168	8%
Carbohydrates	16.9g	6%
Protein	3g	6%
Fat	11.9g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	4.8g	28%
Monounsaturated Fat	2.1g	11%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	7mg	0%
Potassium	199mg	4%
Fiber	3.3g	13%
Sugar	11.8g	24%
Vitamin A	38IU	1%
Vitamin C	0.3mg	0%
Calcium	24.5mg	2%
Iron	1.3mg	7%