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| 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]
- 1/2 cup coconut oil [2], melted
- 1 1/2 cups shredded coconut [3]
- 4 drops peppermint essential oil [4]
- pinch Himalayan salt [5]
Chocolate Layer:
- 1/4 cup coconut oil [2]
- 2 tablespoons raw honey [1]
- 1/4 cup cocoa powder
- 1/4 teaspoon vanilla extract
- pinch Himalayan salt [5]
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 [6] for a chance to win $50!