There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL
Now that those are out of the way, let’s chat about these no bake chocolate mint squares.
They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in the fridge.
Here are the stats on the no bake chocolate mint squares:
- gluten free
- paleo option
- raw option
- no added sugar
- plant protein
- higher in fat (thanks to the avocado, coconut milk and nuts)
Special note about the dates/date paste: I strongly recommend using date paste for the filling on these no bake chocolate mint squares because it blends more smoothly. I usually buy date paste for most recipe because it keeps well and is all ready to go. However, it’s easy enough for you to make your own and I include instructions on how to do that in the recipe.
For the base, you’re free to use either date paste or whole Medjool dates (pit them first #wink). For best results, blend the whole dates first and then add the remaining ingredients.
These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.
- 1 cup almonds (raw if preferred)
- 3/4 cup date paste (or 1 1/3 cups Medjool dates, pitted)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 2 scoops 100% pure powdered stevia
- 1 just ripe avocado
- 1 15 oz can full fat coconut milk
- 3/4 cup cocoa powder
- 3/4 cup date paste*
- 2 tsp vanilla
- 2 scoops 100% pure powdered stevia
- 2 T peanut butter (or almond butter for paleo)
- 3/4 tsp peppermint extract
Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.
Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.
Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.
Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.
Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long 😉 )
If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
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- Click here for my favorite food processor
- Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
- Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
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