Coconut & Avocado Grasshopper Bars

• Vegetarian
• Gluten free

• Produce

  • 1 Hass avocado

• Condiments

  • 3/8 cup Honey

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 3/8 tsp Mint extract
  • 2 dash Salt
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 10 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cup Coconut, unsweetened

Found on raiasrecipes.com

Description

Ingredients

• 1 Hass avocado
• 1/4 c. honey
• 6 T. coconut oil, melted
• 1 1/2 c. shredded unsweetened coconut
• 3/8 t. mint extract, or a drop or two of food-grade peppermint essential oil
• dash of salt
• 1/4 c. coconut oil
• 2 T. honey
• 1/4 c. cocoa powder
• 1/4 t. vanilla extract (I like to make my own)
• dash of salt

Directions

• 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.
• 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.