coconut & avocado grasshopper bars
Ingredients
Mint Layer
- 1 hass avocado
- 1/4 cup honey
- 6 tbs. coconut oil melted
- 1 1/2 cup coconut unsweetened, shredded
- 3/8 tsp mint extract or a drop or two of food-grade peppermint essential oil
- dash kosher salt
Chocolate Layer
- 1/4 cup coconut oil
- 2 tbs. honey
- 1/4 cup cocoa powder
- 1/4 tsp vanilla
- dash salt
Instructions
Mint Layer
- Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.) Smooth mixture into prepared dish and stick in the freezer.
Chocolate Layer
- In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.
Tried this recipe?Let us know how it was!