Raw Mint Mousse Bars

• Vegan
• Gluten free

• Produce

  • 1 Avocado, medium
  • 10 Medjool dates, large pitted

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 8 tbsp Cocoa powder
  • 1/4 tsp Mint extract
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1/2 cups Cashews soaked at least 2 hours, raw
  • 1 tbsp Chia seeds
  • 1/2 cup Coconut, unsweetened
  • 2 tbsp Pistachios

• Liquids

  • 3 tbsp Water, HOT
  • 2 tbsp Water

Found on nutritionstripped.com

Description

Ingredients

• For the bar base:
• 1 cup almonds
• 10 large Medjool dates, pitted
• 2 tablespoons pistachios
• 1 tablespoon chia seeds
• ½ cup rolled oats
• ½ cup shredded unsweetened coconut
• 3 tablespoon hot water
• ¼ cup melted coconut oil
• 3 tablespoons of cocoa powder
• For the mint filling:
• 1 medium avocado
• ½ cups raw cashews soaked at least 2 hours (discard water)
• ½ cup maple syrup
• ¼ teaspoon mint extract
• 5 tablespoons melted cocoa powder
• 4 tablespoons melted coconut oil
• Pinch sea salt, adjust to taste
• 2 tablespoons water

Directions

• For the bar base:
• In a food processor, pulse all base ingredients together until crumbly, yet sticks together when you firmly press your fingers together. Use your hands to mix together evenly.
• Using a silicon square dish or well-greased pan, pour the mixture in and press firmly into the bottom of the pan only. Freeze for 1 hour until firm. Meanwhile, make the filling.
• For the mint filling:
• In a high-speed blender, blend avocado, water, and cashews.Then add coconut oil and blend until smooth. Add all remaining filling ingredients and blend until smooth.
• Pour filling on top of the crust from the freezer, spread an even layer, cover with clear wrap and place in the fridge overnight or for 8 hours before slicing into squares.
• Store leftovers in the fridge or freezer in an airtight glass container for up to 2 weeks or 1 month (in the freezer)