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Coconut & Avocado Grasshopper Bars

March 12, 2018

I made these for the first time this weekend and they were delish! They remind me of the Girl Scouts Thin Mint cookies, yet they are comprised of all REAL FOODS! (Paleo-approved!) The chocolate layer pairs beautifully with the chewy, mint bottom. I cut mine into 16 squares, which made them only 193 calories/square! These babies are free of: egg, grain, gluten, dairy, and refined sugar! Enjoy! 

 

MINT LAYER 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 
CHOCOLATE LAYER INGREDIENTS​:
  • 1/4 c. coconut oil
  • 2 T. honey
  • 1/4 c. cocoa powder
  • 1/4 t. vanilla extract 
  • dash of salt
MINT LAYER INSTRUCTIONS​:
Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender  or a food processor. Blend until smooth. Smooth mixture into prepared dish and stick in the freezer.
 
CHOCOLATE LAYER INSTRUCTIONS​:
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.
 
 
 
 
 
 
 
 
 
 
 

 

 

 

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