Grasshopper Bars

photo by recipe author

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

1 medium avocado
2 tablespoons raw honey
1/2 cup coconut oil, melted
1 1/2 cups shredded coconut
4 drops peppermint essential oil
pinch Himalayan salt

Chocolate Layer:

1/4 cup coconut oil
2 tablespoons raw honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
pinch Himalayan salt

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Published on May 25, 2017

(1 votes, average: 5.00 out of 5)

One Comment

Becky June 7, 2017 at 9:38 am - Reply

When my husband and I started eating more healthy, we had to say good-bye to the best mint brownies you’ve ever had. These bars made me feel like I was eating them again! So easy. The only thing I would add is a tablespoon or two more of honey to each layer. They just weren’t quite sweet enough for me.

Grasshopper Bars