I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day. Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it! I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom. Turns out, she shared it from Raia’s Recipes. I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe! I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂 These are a light refreshing take, and leave you feeling not so guilty.
- 1 Avocado
- 1/3 Cup Raw Honey
- 6 Tablespoons coconut oil, melted
- 1 1/2 Cup shredded unsweetened coconut
- 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
- dash of sea salt
- 1/4 Cup coconut oil
- 2 Tablespoons Raw Honey
- 1/4 Cup Cocao powder
- 1/4 Teaspoon vanilla extract
- dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed. Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.
Chocolate Layer Instructions
In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). 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.