Avocado mint cream bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado, pitted and peeled
  • 1 Banana
  • 4 tbsp Cacao powder
  • 1 cup Dates, pitted

• Condiments

  • 5 tbsp Maple syrup
  • 5 drops Peppermint oil

• Baking & Spices

  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw

Found on eatgood4life.com

Ingredients

• 1 cup raw almonds
• 1 cup pitted dates
• 1 tbs cacao powder
• 1 avocado, pitted and peeled
• 3 tbsp coconut oil, melted
• 3-4 tbsp maple syrup
• 1 banana
• 1/2 tsp vanilla extract
• 5-10 drops peppermint oil, I used peppermint extract
• Pinch of salt, optional, I used celtic salt
• 3 tbsp cacao powder
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup

Directions

• Place the crust ingredients in your food processor and pulse until combine or the mixture is coming together like in the picture. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper. Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly. Freeze bars until firm. To serve let the bars thaw at room temperature for 20-30 minutes and cut as desired. Recipe source from here